ShareREVIEWING SOME BASICS IN BODY AND TEXTURE FOR IMPROVED ICE CREAM QUALITY.
Author(s) : CHAMBERS J., PARMELEE C.
Type of article: Article
Summary
MAIN QUALITY AND TEXTUREDEFECTS OF ICE CREAM: CAUSES AND WAYS FOR PREVENTING THEM.
Details
- Original title: REVIEWING SOME BASICS IN BODY AND TEXTURE FOR IMPROVED ICE CREAM QUALITY.
- Record ID : 1981-1269
- Languages: English
- Source: Am. Dairy Rev. - vol. 42 - n. 9
- Publication date: 1980
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Enhancement; Texture; Organoleptic property; Ice cream
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