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TRADITIONAL SHAVE PREPARATIONS1976; COSMET. AND TOILETRIES; U.S.A.; DA. 1976; VOL. 91; NO 7; PP. 39-40; BIBL. 3 REF.Article

SHAVING AND ACCESSORY PRODUCTS FORMULATIONSSTRIANSE SJ.1976; COSMET. AND TOILETRIES; U.S.A.; DA. 1976; VOL. 91; NO 7; PP. 63-73; BIBL. 33 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

PROPRIETE RHEOLOGIQUES DES CREMES EMOLLIENTESSTIVIC I; JALSENJAK I.1972; ACTA PHARM. JUGOSL.; YOUGOSL.; DA. 1972; VOL. 22; NO 3; PP. 119-122; ABS. ALLEM.; BIBL. 4 REF.Serial Issue

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

PROTEOLYSIS IN ULTRA-HIGH-TEMPERATURE TREATED AND CANNED TEN PERCENT CREAM = PROTEOLYSE DANS LA CREME A 10% AYANT SUBI UN TRAITEMENT UHT ET UNE MISE EN BOITECHENG WS; GELDA CS.1974; J. DAIRY SCI.; U.S.A.; DA. 1974; VOL. 57; NO 12; PP. 1502-1504; BIBL. 7 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

EXTENDING SHELF LIFE OF UHT CREAMS.ANDERSON M; CHEESEMAN GC; WILES R et al.1977; J. SOC. DAIRY TECHNOL.; G.B.; DA. 1977; VOL. 30; NO 4; PP. 229-232; BIBL. 3 REF.Article

THE SELECTION AND USE OF TOPICAL SUNSCREENSROBERTSON DF; GROVES GA.1972; MED. J. AUSTRAL.; AUSTRAL.; DA. 1972; VOL. 2; NO 26; PP. 1445-1451; BIBL. 9 REF.Serial Issue

EFFECT OF NISIN ON THE SHELF-LIFE OF PASTEURIZED DOUBLE CREAM. = EFFET DE LA NISINE SUR LA DUREE DE CONSERVATION DE LA DOUBLE CREME PASTEURISEE.PHILLIPS JD; GRIFFITHS MW; MUIR DD et al.1983; JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY.; ISSN 0037-9840; GBR; DA. 1983; VOL. 36; NO 1; PP. 17-21; BIBL. 20 REF.; 4 FIG./5 TABL.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

RAPID DETERMINATION OF ALKALINE PHOSPHATASE REACTIVATION.KLEYN DH; CHIA LU HO.1977; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1977; VOL. 60; NO 6; PP. 1389-1391; BIBL. 6 REF.Article

FORMULATIONS OPTIMALES POUR CREMES GLACEESPOZIVIL J.1976; PRUMYSL POTRAVIN; CESKOSL.; DA. 1976; VOL. 27; NO 1; PP. 9-12; BIBL. 6REF.Article

MANUFACTURE OF RECOMBINED WHIPPING CREAM = FABRICATION DE CREME A FOUETTER RECOMBINEEZADOW JG; KIESEKER FG.1975; AUSTRAL. J. DAIRY TECHNOL.; AUSTRAL.; DA. 1975; VOL. 30; NO 3; PP. 114-117; BIBL. 10 REF.Article

THE FAT GLOBULE MEMBRANE IN ICE CREAM = MEMBRANE DES GLOBULES DE MATIERE GRASSE DANS LA CREME GLACEEBIRD AE; STAINSBY G.1974; J. SCI. FOOD AGRIC.; G.B.; DA. 1974; VOL. 25; NO 10; PP. 1339-1348; BIBL. 16 REF.Article

BREVET 2.226.629 (B) (7413519). A 18 AVRIL 1974. CONGELATEUR POUR CREME GLACEEsdPatent

BREVET 2.227.504 (B) (7412883). A 5 AVRIL 1974. DISPOSITIF DE CONGELATEUR PERFECTIONNE POUR CREME GLACEEsdPatent

CARACTERISTIQUES RHEOLOGIQUES GENERALISEES DES MELANGES POUR CREMES GLACEESNIKOLAEV LK.1975; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1975; NO 3; PP. 135-137; BIBL. 1 REF.Article

ETAT DE LA PHASE GRASSE DANS LES CREMES A BASE DE CREME DE LAITLESHKOVA GS; BEKHOVA EA; ARISTOVA VP et al.1975; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1975; NO 6; PP. 70-73; BIBL. 12REF.Article

BREVET 2.233.577 (B) (7419214). A 4 JUIN 1974. MACHINE POUR FABRIQUER DE LA CREME GLACEEsdPatent

UBER DIE HYGIENISCHE HERSTELLUNG VON INDUSTRIELLEM SPEISEEIS = PREPARATION HYGIENIQUE DE LA CREME GLACEE INDUSTRIELLETIMM F.1975; GORDIAN; DTSCH.; DA. 1975; VOL. 75; NO 6; PP. 186-193 (5 P.); BIBL. 41 REF.Article

HAARCREMES = CREMES CAPILLAIRESORIA R.1972; SEIFEN OLE FETTE WACHSE; DTSCH.; DA. 1972; VOL. 98; NO 20; PP. 675-677Serial Issue

CHEMICAL QUALITY OF MARKET ICE CREAM = QUALITE CHIMIQUE DE LA CREME GLACEE COMMERCIALISEESEBASTIAN J; UNNIKRISHNAN V; BHIMASENA RAO M et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 4; PP. 202; BIBL. 2REF.Article

STORAGE STABILITY OF SPRAY DRIED ICE CREAM MIX = STABILITE A L'ENTREPOSAGE DE MELANGES POUR CREME GLACEE DESHYDRATES PAR ATOMISATIONSOOD VC; SRINIVASAN MR.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 1; PP. 18-20; BIBL. 10 REF.Article

DIE BAKTERIOLOGISCHE BESCHAFFENHEIT VON SPEISEEIS. = LA QUALITE BACTERIOLOGIQUE DE LA CREME GLACEEDOBBERTIN S; SIEMS H.1975; ARCH. LEBENSMITTEL-HYG.; DTSCH.; DA. 1975; VOL. 26; NO 3; PP. 110-115; ABS. ANGL.; BIBL. DISSEM.Article

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