The bacterial content of ice-cream in relation to manufacture, storage and standards of purity

Lignende værker

• Bacterial Standards for Ice-Cream
  af: Krishnan, K. V., et al.
  Udgivet: (1944)
• THE EFFECT OF GELATIN ON THE BACTERIAL CONTENT OF ICE CREAM MIX
  af: Fay, A. C., et al.
  Udgivet: (1927)
• Development of technology for manufacture of ragi ice cream
  af: Patel, I. J., et al.
  Udgivet: (2014)
• The “Scoop” as a Source of Bacterial Contamination of Ice Cream
  af: Geiger, J. C.
  Udgivet: (1938)
• The Distribution and Sanitary Significance of B. coli, B. lactis aerogenes and Intermediate Types of Coliform Bacilli in Water, Soil, Faeces, and Ice-Cream
  af: Bardsley, Doris A.
  Udgivet: (1934)