ICE CREAM FLAVOURING.

Author(s) : LIPSCH M.

Type of article: Article

Summary

THE AUTHOR CONSIDERS THE CONTRIBUTION OF RAW MATERIALS TO FLAVOUR, THE EFFECT OF VARIOUS PROCESSES ON FLAVOUR AND COLD STORAGE, IN PARTICULAR TOO HIGH A TEMPERATURE. SENSORY EVALUATION AS A TOOL FOR FLAVOUR OPTIMIZATION IS DISCUSSED. G.R.S.

Details

  • Original title: ICE CREAM FLAVOURING.
  • Record ID : 1987-1440
  • Languages: English
  • Source: Dairy Ind. int. - vol. 51 - n. 11
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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