ShareMANUFACTURING PROCESS FOR ICE CREAM.
[In German. / En allemand.]
Author(s) : GROSCHNER P., SELLMER I.
Type of article: Article
Summary
DETAILED STUDY OF THE INGREDIENTS USED AND THEIR COMPOSITION: DAIRY PRODUCT, SUCROSE, TEXTURING AGENTS, FLAVOURS, ET FORMULATIONS OF ICE CREAM. PRESENTATION OF HOMOGENIZATION, PASTEURIZATION AND COOLING PROCESS FOR ICE CREAM MIXES, A FREEZING PROCESS FOR THESE MIXES AND PACKAGING OF ICE CREAM. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-227308, 228302.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-1107
- Languages: German
- Source: Bäck. Konditor - vol. 35 - n. 3
- Publication date: 1987
Links
See the source
Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Manufacture; Process; Ice cream
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