ShareICE CREAM.
Author(s) : MANN E. J.
Type of article: Article
Summary
THE ARTICLE CONSIDERS IN DETAIL THE INGREDIENTS OF ICE CREAM IN VARIOUS COUNTRIES OF THE WORLD. IT ALSO COMPARES MANUFACTURING METHODS AND SUGGESTS THAT COMPUTER TECHNOLOGY IN MANUFACTURE IS BECOMING OF INCREASING IMPORTANCE. ICE CREAM FOR THE LACTOSE INTOLERANT IS DISCUSSED AS IS NEW EQUIPMENT, AND SOME OF THE MORE RECENT PATENTS COVERING MANUFACTURE ARE DETAILED. G.R.S.
Details
- Original title: ICE CREAM.
- Record ID : 1989-1039
- Languages: English
- Source: Dairy Ind. int. - vol. 53 - n. 6
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Ice creams
- Keywords: Manufacture; Ice cream
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LA FABRICATION DES GLACES.
- Date : 1982/05
- Languages : French
- Source: Surgélation - n. 203
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THE MODERN MANUFACTURE OF ICE CREAM: RAW MATERI...
- Author(s) : GENNIP A. H. M. van
- Date : 1985
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 18 - n. 20
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DEVICE FOR MAKING FROZEN CONFECTIONS.
- Author(s) : UESAKA S.
- Date : 1985
- Languages : English
- Source: UK Pat. appl. - GB 2 144 208 A; 5 p.
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ICE CREAM.
- Author(s) : MANN E. J.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 5
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IMPORTANT FACTORS WHICH AFFECT THE EFFICIENCY O...
- Author(s) : FLACK E.
- Date : 1988
- Languages : English
- Source: Food Irel. - n. 2
View record