ShareTECHNOLOGIES OF ICE CREAM AND SHERBET.
LES TECHNOLOGIES DES GLACES, CREMES GLACEES, SORBETS.
Author(s) : DEVEAUX R.
Type of article: Article
Summary
IN A BRIEF DIDACTIC REPORT, THE AUTHOR SUCCESSIVELY LISTS THE PHYSICAL AND CHEMICAL DATA OF ICE CREAM (CONDITION OF MIX, ICING AND FREEZING, FOAMING), THE TECHNOLOGICAL PROCESS OF INDUSTRIAL MANUFACTURE AND SOUNDNESS CONTROLS. J.R.
Details
- Original title: LES TECHNOLOGIES DES GLACES, CREMES GLACEES, SORBETS.
- Record ID : 1985-2044
- Languages: French
- Source: Rev. gén. Froid - vol. 74 - n. 5
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Manufacture; Sorbet; Hygiene; Ice cream
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- Languages : English
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- Date : 1991/03
- Languages : French
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- Date : 1979/07
- Languages : German
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- Author(s) : GOFF H. D.
- Date : 1988
- Languages : English
- Source: Dairy Food Sanit. - vol. 8 - n. 3
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ICE CREAM.
- Author(s) : MANN E. J.
- Date : 1985
- Languages : English
- Source: Dairy Ind. int. - vol. 50 - n. 5
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