ShareNEW STANDARDS FOR THE USE OF RAW MATERIALS FOR ICE CREAM MANUFACTURE.
[In Russian. / En russe.]
Author(s) : OLENEV Ju. A.
Type of article: Article
Summary
THE NEW STANDARDS IN FORCE SINCE APRIL 1, 1985 ARE DISCUSSED WITH THE MEASURES TAKEN, ENABLING THE FIRMS TO DECREASE RAW MATERIAL LOSSES AND TO OBTAIN A DECREASE IN MIX CONSUMPTION OF 0.2 TO 4 KG PER TON, DEPENDING ON THE TYPE OF ICE CREAM AND THE PLANT USED. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1986-2145
- Languages: Russian
- Subject: Regulation
- Source: Kholodilnaya Tekhnika - n. 9
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Regulations and standardization (Montreal and Kyoto Protocols…)
- Keywords: Regulations; USSR; Ice cream
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NEW SPECIFICATIONS FOR ICE CREAM MANUFACTURE.
- Author(s) : OLENEV Ju. A.
- Date : 1987
- Languages : Russian
- Source: Molocn. Prom. - n. 10
View record
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NEW STANDARDS FOR THE USE OF AUXILIARY MATERIAL...
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 6
View record
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DECREASE IN LOSSES IN ICE CREAM MANUFACTURE.
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Molocn. Prom. - n. 12
View record
-
ICE CREAM AND THE EEC -A REVIEW OF COMPOSITIONA...
- Author(s) : FLACK E.
- Date : 1981
- Languages : English
- Source: Food Flavour. Ingred. Packag. Process. - vol. 3 - n. 11
View record
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STABILIZATION AND EMULSIFICATION OF FROZEN DESS...
- Author(s) : BASSETT H.
- Date : 1988
- Languages : English
- Source: Dairy Field - vol. 171 - n. 3
View record