Preparation of Ice Cream in Small Quantities and Measurement of Physical Changes during the Freezing Process

Autor:	Toru Sago, Eiji Yamazaki
Rok vydání:	2015
Předmět:	Materials science Ice cream Scientific method Metallurgy Industrial and Manufacturing Engineering Food Science
Zdroj:	Japan Journal of Food Engineering. 16:291-296
ISSN:	1884-5924 1345-7942
DOI:	10.11301/jsfe.16.291
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::27cf15be1f47ccbdc5eb9e77d79fde71 https://doi.org/10.11301/jsfe.16.291 Zobrazit plný text záznamu