ShareSTABILIZATION AND EMULSIFICATION OF FROZEN DESSERTS.
Author(s) : BASSETT H.
Type of article: Article
Summary
DIFFERENT TEXTURING AGENTS (STABILIZING, EMULSIFYING AGENTS) USED IN THE FORMULATION OF ICE CREAM MIXES AUTHORIZED BY AMERICAN REGULATIONS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-234735.
Details
- Original title: STABILIZATION AND EMULSIFICATION OF FROZEN DESSERTS.
- Record ID : 1989-0401
- Languages: English
- Subject: Regulation
- Source: Dairy Field - vol. 171 - n. 3
- Publication date: 1988
Links
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Indexing
- Themes: Regulations and standardization (Montreal and Kyoto Protocols…)
- Keywords: Regulations; USA; Ice cream
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IN THE US, ICE CREAM IS AN INSTITUTION.
- Date : 1988
- Languages : English
- Source: Dairy Ind. int. - vol. 53 - n. 3
View record
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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
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ICE CREAM AND MILK ICE. DETERMINATION OF TOTAL ...
- Date : 1986
- Languages : Spanish
- Source: Norma esp. IRANOR - UNE 34-868-86; 4 p.; 1 ref.
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LES AGENTS D'AROMATISATION (AROMES) DES CREMES ...
- Author(s) : THEVENOT J.
- Date : 1981
- Languages : French
- Source: Glacier fr. - vol. 34 - n. 383
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NEW STANDARDS FOR THE USE OF RAW MATERIALS FOR ...
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
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