THE EFFECT OF GELATIN ON THE BACTERIAL CONTENT OF ICE CREAM MIX

Lignende værker

• The bacterial content of ice-cream in relation to manufacture, storage and standards of purity
  af: Bardsley, Doris A.
  Udgivet: (1938)
• Bacterial Standards for Ice-Cream
  af: Krishnan, K. V., et al.
  Udgivet: (1944)
• The effect of ice-cream-scoop water on the hygiene of ice cream.
  af: Wilson, I. G., et al.
  Udgivet: (1997)
• The “Scoop” as a Source of Bacterial Contamination of Ice Cream
  af: Geiger, J. C.
  Udgivet: (1938)
• Influence of the homogenization pressure on the ice cream mix quality
  af: Iva Murgić, et al.
  Udgivet: (2008-08-01)