共 50 条
- [1] BACTERIOLOGICAL QUALITY OF SOFT-SERVE FROZEN DESSERTSJOURNAL OF MILK AND FOOD TECHNOLOGY, 1968, 31 (02): : 31 - &MARTIN, JHROBERTS, RESHEURING, JJ
- [2] BACTERIOLOGICAL QUALITY OF SOFT-SERVE MIXES AND FROZEN PRODUCTSJOURNAL OF FOOD PROTECTION, 1982, 45 (03) : 279 - 280RYAN, JJGOUGH, RH
- [3] SOFT-SERVE FROZEN YOGURT PROVES TO BE A HOT SELLERAMERICAN DAIRY REVIEW, 1977, 39 (01): : 16 - 17不详
- [4] COTTONSEED AND SOY PROTEIN INGREDIENTS IN SOFT-SERVE FROZEN DESSERTSJOURNAL OF FOOD SCIENCE, 1980, 45 (06) : 1505 - 1508SIMMONS, RGGREEN, JRPAYNE, CAWAN, PJLUSAS, EW
- [5] EFFECT OF PASTEURIZATION CONDITIONS, TYPE OF BACTERIA, AND STORAGE TEMPERATURE ON KEEPING QUALITY OF UHT-PROCESSED SOFT-SERVE FROZEN DESSERT MIXESJOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (05): : 256 - +MARTIN, JHBLACKWOOD, PW
- [6] UTILIZATION OF MEMBRANE-PRODUCED OILSEED ISOLATES IN SOFT-SERVE FROZEN DESSERTSJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1980, 57 (09) : 302 - 306LAWHON, JTGOLIGHTLY, NHLUSAS, EW
- [7] STATUS OF SWEETENERS FOR SOFT-SERVE PRODUCTSAMERICAN DAIRY REVIEW, 1977, 39 (05): : R36 - &MOROZ, RDTROY, JP
- [8] Serum separation in soft-serve ice cream mixesMILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2004, 59 (5-6): : 284 - 287Vega, CAndrew, RAGoff, HD
- [10] MICROBIOLOGICAL CHANGES DURING FREEZING OF SOFT-SERVE ICE CREAMJOURNAL OF DAIRY SCIENCE, 1964, 47 (06) : 676 - &FOLEY, JSHEURING, JJ