EFFECT OF COMPOSITION AND TEMPERATURE ON SCOOPING QUALITIES OF ICE-CREAM

被引：1

作者：

PEARSON, AM ^{[1
]}

DEMAN, JM ^{[1
]}

VOISEY, PW ^{[1
]}

BIGGS, DA ^{[1
]}

机构：

[1] CANADA AGR DEPT,ENGN RES SERV,RES BRANCH,OTTAWA,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1974年 / 7卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(74)73910-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：230 / 231

页数：2

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