EFFECT OF COMPOSITION AND TEMPERATURE ON THE SCOOPING QUALITIES OF ICE CREAM
- Other title
- EFFET DE LA COMPOSITION ET DE LA TEMPERATURE SUR LES QUALITES DE PRELEVEMENT A LA CUILLER DE LA CREME GLACEE (fr)
- Author
- PEARSON AM; DEMAN JM; VOISEY PW; BIGGS DA
DEP. FOOD SCI., UNIV. GUELPH, GUELPH, ONT. - Source
- CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1974; VOL. 7; NO 3; PP. 230-231
- Document type
- Article
- Language
- English
- Keyword (fr)
- CREME GLACEE COMPOSITION CHIMIQUE QUALITE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7538001943
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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