NEW FLAVOURS FOR ICE CREAM.
[In Russian. / En russe.]
Author(s) : GUSEJNOV V. M.
Type of article: Article
Summary
BRIEF DESCRIPTION OF THE WAY OF INTRODUCING ESSENTIAL OILS (LAVENDER, MINT, BASIL, ETC) IN ICE CREAM MIXES. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1986-2387
- Languages: Russian
- Source: Molocn. Prom. - n. 11
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Ice creams
- Keywords: USSR; Aroma; Ice cream
-
USE OF WHEY CONCENTRATES IN ICE CREAM MANUFACTURE.
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Molocn. Prom. - n. 7
View record
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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
View record
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Vaincre la complexité de la crème glacée au cho...
- Author(s) : HAXAIRE L.
- Date : 2000/09
- Languages : French
- Source: Process - n. 1163
View record
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Ice cream and frozen desserts.
- Author(s) : JIMENEZ FLORES R., KLIPFEL N. J., TOBIAS J.
- Date : 1993
- Languages : English
- Source: In: Dairy Sci. Technol. Handb., Prod. Manuf., VCH Publ. Inc. - vol. 2
View record
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Flavouring of ice cream.
- Author(s) : STEIGER N.
- Date : 1992
- Languages : German
- Source: Zucker Süsswarenwirtsch. - vol. 45 - n. 5
View record