ShareICE CREAM PORTIONS.
Author(s) : IVERSEN E. K.
Type of article: Article
Summary
EFFECTS OF THE COMPOSITION OF ICE CREAM AND OF THE USE OF EMULSIFIERS AND STABILISERS ON THE FREEZING POINT, THE FLAVOUR AND THE STABILITY OF ICE CREAM. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-7357.
Details
- Original title: ICE CREAM PORTIONS.
- Record ID : 1984-1948
- Languages: Danish
- Source: North Eur. Dairy J. - vol. 49 - n. 5
- Publication date: 1983
Links
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Indexing
- Themes: Ice creams
- Keywords: Chemical composition; Manufacture; Ice cream
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THE COMPOSITION AND CHARACTERISTICS OF VARIOUS ...
- Author(s) : HAUENSCHILD H.
- Date : 1983
- Languages : English
- Source: Confect. Prod. - vol. 49 - n. 6
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USE OF DEHYDRATED MILK SUBSTITUTES IN ICE CREAM...
- Author(s) : KRAGH-IVERSEN E., SKAARUP-JORGENSEN B.
- Date : 1980
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 101 - n. 3
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ICE CREAM: WHAT REALLY DETERMINES THE QUALITY.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 4
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Glaces : rafraîchissement d'été et douceur d'hi...
- Date : 1996
- Languages : French
- Source: Arômes, Ingréd., Addit. - vol. 2 - n. 5
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ICE CREAM.
- Author(s) : MANN E. J.
- Date : 1983
- Languages : English
- Source: Dairy Ind. int. - vol. 48 - n. 5
View record