THE MANUFACTURE OF POWDERED WHIPPING CREAMSKIESEKER FG; ZADOW JG; AITKEN B et al.1979; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1979; VOL. 34; NO 1; PP. 21-24; BIBL. 8 REF.Article

FURTHER DEVELOPMENTS IN THE MANUFACTURE OF POWDERED WHIPPING CREAMSKIESEKER FG; ZADOW JG; AITKEN B et al.1979; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1979; VOL. 34; NO 3; PP. 112-113; BIBL. 1 REF.Article

KEEPING QUALITY OF WHIPPING CREAM STORED IN DISPENSERS PRESSURIZED WITH NITROUS OXIDEJUFFS HS; SMITH SRJ; MOSS DC et al.1980; AUST. J. DAIRY TECHNOL.; ISSN 0004-9433; AUS; DA. 1980; VOL. 35; NO 4; PP. 132-136; BIBL. 5 REF.Article

LIPOID EXTRACT OF CALENDULA BLOSSOMSRICHTER K.1983; COSMETICS AND TOILETRIES; ISSN 0361-4387; USA; DA. 1983; VOL. 98; NO 6; PP. 75Article

SPECTROPHOTOMETRIC DETERMINATION OF IRON IN MILK AND MILK PRODUCTS WITH BATHOPHENANTHROLINEKOOPS J; KLOMP H; ELGERSMA RHC et al.1979; NETHERL. MILK DAIRY J.; NLD; DA. 1979; VOL. 33; NO 2-3; PP. 112-133; ABS. DUT; BIBL. 36 REF.Article

DYNAMIC VISCOSITIES OF MILK AND CREAM FROM 70 TO 135^OC. = VISCOSITES DYNAMIQUES, ENTRE 70 ET 135^OC DU LAIT ET DE LA CREMEBERTSCH AJ; CERF O.1983; JOURNAL OF DAIRY RESEARCH.; ISSN 0022-0299; GBR; DA. 1983; VOL. 50; NO 2; PP. 193-200; BIBL. 23 REF.; 3 FIG./1 TABL.Article

SIMPLE DEVICE FOR CLEANING AND ICE CREAM SCOOP = DISPOSITIF SIMPLE POUR LE NETTOYAGE DES CUILLERES-GODET POUR CREMES GLACEESMATES A.1983; DAIRY AND FOOD SANITATION; ISSN 0273-2866; USA; DA. 1983; VOL. 3; NO 8; PP. 284-287; BIBL. 4 REF.; 1 FIG./5 TABL.Article

A STUDY OF THE FLOW BEHAVIOUR OF THICKENED CREAM = ETUDE DES PROPRIETES RHEOLOGIQUES DE LA CREME EPAISSEDWYER MA; DIXON BD.1983; AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; ISSN 0004-9433; AUS; DA. 1983; VOL. 38; NO 1; PP. 23-26; BIBL. 2 REF.; 6 FIG.Article

UN PEU D'HISTOIRE MODERNE DES GLACES... VUE PAR UN CONSOMMATEURGAUSSEL A.1979; BULL. SOC. SCI. HYG. ALIMENT.; FRA; DA. 1979 PUBL. 1980; VOL. 67; NO 4; PP. 268-269Article

PRODUCTION DE LA CREME AIGRE A PARTIR DE LA CREME CONGELEENOVOSADOVA LI; TVERDOKHLEB GV.1978; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1978; NO 1; PP. 74-77; BIBL. 7 REF.Article

Analysis of operator human errors in hydrogen refuelling stations: Comparison between human rate assessment techniquesCASTIGLIA, F; GIARDINA, M.International journal of hydrogen energy. 2013, Vol 38, Num 2, pp 1166-1176, issn 0360-3199, 11 p.Article

EFFECTS OF FAT CONCENTRATION ON THE HOMOGENIZATION OF CREAM. = EFFET DE LA CONCENTRATION EN MATIERE GRASSE SUR L'HOMOGENEISATION DE LA CREMEPHIPPS LW.1983; JOURNAL OF DAIRY RESEARCH.; ISSN 0022-0299; GBR; DA. 1983; VOL. 50; NO 1; PP. 91-96; BIBL. 13 REF.; 4 FIG.Article

RELATIONSHIP BETWEEN THE BACTERIOLOGICAL QUALITY OF RAW MILK AND THAT OF PASTEURIZED MILK AND CREAM = CORRELATION ENTRE LA QUALITE BACTERIOLOGIQUE DU LAIT CRU ET CELLE DU LAIT PASTEURISE ET DE LA CREMEBLANKENAGEL G.1982; KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE; ISSN 0023-1347; DEU; DA. 1982; VOL. 34; NO 1; PP. 158-162; ABS. GER; BIBL. 5 REF.; 1 FIG./1 TABL.Conference Paper

YOGURT AND ICE CREAMBRAY F.1981; GORDIAN (1948); ISSN 0017-2243; DEU; DA. 1981; VOL. 81; NO 11; PP. 266-268; 2 P.; BIBL. 11 REF.Article

FREEZING AND FREEZE-DRYING METHODS TO PRESERVE CREAMJIMENEZ ALCAIDE L; GONZALEZ FERRADAS E; ROMERO GONZALEZ A et al.1979; AFINIDAD; ESP; DA. 1979; VOL. 36; NO 362; PP. 342-344; ABS. SPA/CAT; BIBL. 10 REF.Article

ETUDE DE LA STABILISATION DE LA CREME ALIMENTAIRE MAJYAKOKOSHVILI EH; KLYACHKO YU A.1978; MASLOZHIR. PROMYSHL.; SUN; DA. 1978; NO 8; PP. 28Article

NEW DEVELOPMENT FOR WHIPPED CREAMTUCKER VC.1979; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1979; VOL. 34; NO 1; PP. 25-27; BIBL. 4 REF.Article

PARTICULARITES RHEOLOGIQUES DE CERTAINS MILIEUX ALIMENTAIRES A L'ETAT VISCOFLUIDEOVSYANNIKOV AI; ERES'KO VA.1978; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; SUN; DA. 1978; NO 5; PP. 96-100; BIBL. 11 REF.Article

VORSCHLAG FUER EIN BEWERTUNGSSCHEMA ZUR SENSORISCHEN PRUEFUNG VON SPEISEEIS. = PROPOSITION D'UN PROTOCOLE D'ANALYSE SENSORIELLE DES CREMES GLACEESADAM R.1978; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1978; VOL. 11; NO 3; PP. 164-168; BIBL. 7 REF.Article

CONTRIBUTION A L'ETUDE DE LA NORMALISATION DES PHASES DE PREPARATION DES CREMES GLACEESPARIJEZ S.1976; RADOVI POLJOPRIVRED. FAK. UNIV. SARAJEVU; JUGOSL.; DA. 1976; VOL. 24; NO 27; PP. 708-716; ABS. ANGL.; BIBL. 9 REF.Article

ZUM PROBLEM DER HAUTERNAEHRUNG DURCH BESONDERE INHALTSSTOFFE IN SALBEN UND CREMES. = PROBLEME DE NUTRITION DE LA PEAU PAR DES COMPOSES PARTICULIERS DES POMMADES ET DES CREMESSCHAEFER H; ZESCH A.1976; SEIFEN OELE FETTE WACHSE (KOSMET. U. AEROSOLE); DTSCH.; DA. 1976; VOL. 102; NO 20; PP. 583-584Article

LA CREME FRAICHE1983; REVUE LAITIERE FRANCAISE; ISSN 0035-3590; FRA; DA. 1983; NO 420; PP. 43-45; 3 FIG./6 TABL.Article

TENDANCES ET PERSPECTIVES DE LA TECHNOLOGIE BEURRIERE FRANCAISE.CABARAT I; VEISSEYRE R.1983; REVUE LAITIERE FRANCAISE.; ISSN 0035-3590; FRA; DA. 1983; NO 416; PP. 55-60; BIBL. 14 REF.; 3 FIG./1 TABL.Article

EXAMENS BACTERIOLOGIQUES DE GLACES DE CONSOMMATION. RESULTATS ET CONSIDERATIONS.CHAINEUX J; PAWELKOWSKI J; HENVAUX JP et al.1977; ARCH. BELG. MED. SOC., HYG. MED. TRAV. MED. LEG.; BELG.; DA. 1977; VOL. 35; NO 4; PP. 245-250; ABS. NEERL. ANGL.; BIBL. 6 REF.Article

IL CONTROLLO BATTERIOLOGICO DEI GELATI PRODOTTI ARTIGIANALMENTE IN NAPOLI E PROVINCIA. = CONTROLE BACTERIOLOGIQUE DES CREMES GLACEES PRODUITES D'UNE MANIERE ARTISANALE A NAPLES ET DANS SA PROVINCEBOCCIA A; MONTANARO D.1976; IG. MOD.; ITAL.; DA. 1976; VOL. 69; NO 4; PP. 255-260; ABS. ANGL.; BIBL. 14 REF.Article