ShareICE CREAM: WHAT REALLY DETERMINES THE QUALITY.
Author(s) : BODYFELT F. W.
Type of article: Article
Summary
DIFFERENT TYPES OF ICE CREAM AND QUALITY CRITERIA: TEXTURE, COMPOSITION, RAW MATERIAL, MANUFACTURING AND STORAGE CONDITIONS. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-7272.
Details
- Original title: ICE CREAM: WHAT REALLY DETERMINES THE QUALITY.
- Record ID : 1984-1949
- Languages: English
- Source: Dairy Food Sanit. - vol. 3 - n. 4
- Publication date: 1983
Links
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Indexing
-
CHARACTERISTICS OF FROZEN DESSERTS SWEETENED WI...
- Author(s) : PIHL M. A.
- Date : 1982
- Languages : English
View record
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ICE CREAM FLAVOURING.
- Author(s) : LIPSCH M.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 11
View record
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EFFECT OF THE AGE OF THE MIX ON ICE CREAM QUALITY.
- Author(s) : PAZIN-MISIC B.
- Date : 1981
- Languages : Serbo-croatian
- Source: Mljekarstvo - vol. 31 - n. 10
View record
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QUALITY ASSURANCE FOR ICE CREAM MANUFACTURE.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 5
View record
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ESSENTIAL ASPECTS OF PREPARING ICE CREAM.
- Author(s) : MORALES ALARCON H.
- Date : 1982/03
- Languages : Spanish
- Source: Alimentos - n. 2
View record