Author: Davison Charlie
Publisher: Emerald Group Publishing Ltd
ISSN: 0007-070X
Source: British Food Journal, Vol.97, Iss.7, 1995-08, pp. : 18-21
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Ice Cream: Foam Formation and Stabilization—A Review
By E. X.
Food Reviews International, Vol. 26, Iss. 2, 2010-04 ,pp. :
Ice crystallization during the manufacture of ice cream
By Hartel R.W.
Trends in Food Science and Technology, Vol. 7, Iss. 10, 1996-10 ,pp. :