Share

YOGURT ICE CREAM PRODUCTION.

[In Italian. / En italien.]

Author(s) : MADRID VICENTE A.

Type of article: Article

Summary

THE AUTHOR EXPLAINS THE MANUFACTURING TECHNOLOGY FOR YOGURT AND ICE CREAM AND DESCRIBES THE PREPARATION PROCEDURES FOR FROZEN YOGURT FROM A FERMENTED MIX FOR HARD AND SOFT ICE CREAM. A. M.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1987-1441
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 10
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing