Determination of synthetic dyes in ice-cream by capillary electrophoresis

By Del Giovine L.   Piccioli Bocca A.  

Food Control, Vol. 14, Iss. 3, 2003-04 ,pp. : 131-135

Elsevier

Access to resources Recommend Favorite

The microbiological quality of soft ice-cream from fixed premises and mobile vendors

By Little C.L.   Louvois J. De  

International Journal of Environmental Health Research, Vol. 9, Iss. 3, 1999-09 ,pp. : 223-232

Taylor & Francis Ltd

Access to resources Recommend Favorite

The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream

By Stampanoni Koeferli C.R.   Piccinali P.   Sigrist S.  

Food Quality and Preference, Vol. 7, Iss. 2, 1996-04 ,pp. : 69-79

Elsevier

Access to resources Recommend Favorite

Evaluation of a two-step protocol for rapid detection of Salmonella in ice-cream and Cheddar cheese

By Velazquez M.   Tatini S.R.   F e J.M.  

Food Microbiology, Vol. 17, Iss. 3, 2000-06 ,pp. : 349-359

Elsevier

Access to resources Recommend Favorite

Cryo-gelation of galactomannans in ice cream model systems

By Patmore J.V.   Goff H.D.   Fernandes S.  

Food Hydrocolloids, Vol. 17, Iss. 2, 2003-03 ,pp. : 161-169

Elsevier

Access to resources Recommend Favorite