RECENT ICE-CREAM DEVELOPMENTS

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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引用

页码：13 / &

共 50 条

[1] RECENT DEVELOPMENTS IN ICE-CREAM FREEZERS
MITTEN, HL
AMERICAN DAIRY REVIEW, 1978, 40 (03): : 38 - 39
[2] ICE-CREAM DEVELOPMENTS
POLLARD, G
DAIRY INDUSTRIES INTERNATIONAL, 1978, 43 (09) : 7 - &
[3] RECENT DEVELOPMENTS IN FROZEN YOGURT AND ICE-CREAM MANUFACTURE
LANG, F
MILK INDUSTRY, 1979, 81 (05): : 7 - &
[4] THE LATEST DEVELOPMENTS IN ICE-CREAM TECHNOLOGY
HUANG, V
PLATT, S
CHEMISTRY & INDUSTRY, 1995, (02) : 51 - 54
[5] ICE-CREAM CUPS - ICE-CREAM DISHES
WOLF, C
BACKER UND KONDITOR, 1981, 35 (07): : 207 - 210
[6] IMPORTANCE OF ICE-CREAM AND SOFT ICE-CREAM WITHIN TCHE SUPPLY OF ICE-CREAM
DRECHSEL, W
MINKNER, JF
BACKER UND KONDITOR, 1977, 31 (01): : 23 - 26
[7] THE BRITISH ICE-CREAM INDUSTRY AND NEW DEVELOPMENTS
CROWHURST, B
DAIRY INDUSTRIES INTERNATIONAL, 1983, 48 (07) : 37 - &
[8] CREAM IN ICE-CREAM
RICHTER, RL
AMERICAN DAIRY REVIEW, 1976, 38 (06): : M18 - N18
[9] COLIFORM BACTERIA IN ICE-CREAM MIX AND ICE-CREAM
BLANKENAGEL, G
GIBSON, DL
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1975, 8 (01): : 57 - 57
[10] CREAM ICE - ICE-CREAM COUPES
WOLF, C
BACKER UND KONDITOR, 1982, 36 (06): : 175 - 178