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PRINCIPLES FOR GUARANTEEING THE QUALITY OF ICE CREAM AND SEMI-COOLED PRODUCTS.

[In Italian. / En italien.]

Author(s) : DISEGNA L., OTTAVIANI F.

Type of article: Article

Summary

INVESTIGATIONS INTO THE REQUIRED CONDITIONS AND CONTROLS DURING DIFFERENT STAGES OF MANUFACTURE (QUALITY OF RAW MATERIAL AND OF INGREDIENTS USED, PASTEURIZATION AND FREEZING CONDITIONS, HYGIENE) AND STORAGE SO AS TO GUARANTEE QUALITY (MAINLY MICROBIOLOGICAL) OF THE ICE CREAM.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1990-1137
  • Languages: Italian
  • Source: Ind. Latte - vol. 14 - n. 7
  • Publication date: 1989

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