ShareIMPORTANT FACTORS WHICH AFFECT THE EFFICIENCY OF HOMOGENIZATION IN ICE CREAM PRODUCTION.
Author(s) : FLACK E.
Type of article: Periodical article
Summary
BRIEF STUDY OF THE EFFECTS OF MIXTURE COMPOSITION, THE TYPE OF FAT AND TEMPERATURE ON THE EFFICIENCY OF THE HOMOGENIZATION OF ICE CREAM MIXES. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-233779.
Details
- Original title: IMPORTANT FACTORS WHICH AFFECT THE EFFICIENCY OF HOMOGENIZATION IN ICE CREAM PRODUCTION.
- Record ID : 1989-0207
- Languages: English
- Source: Food Irel. - n. 2
- Publication date: 1988
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Manufacture; Ice cream
-
LA FABRICATION DES GLACES.
- Date : 1982/05
- Languages : French
- Source: Surgélation - n. 203
View record
-
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
View record
-
DEVICE FOR MAKING FROZEN CONFECTIONS.
- Author(s) : UESAKA S.
- Date : 1985
- Languages : English
- Source: UK Pat. appl. - GB 2 144 208 A; 5 p.
View record
-
ICE CREAM.
- Author(s) : MANN E. J.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 5
View record
-
ICE CREAM.
- Author(s) : MANN E. J.
- Date : 1988
- Languages : English
- Source: Dairy Ind. int. - vol. 53 - n. 6
View record