LACTOSE CRYSTALLIZATION IN ICE CREAM .4. FACTORS RESPONSIBLE FOR REDUCED INCIDENCE OF SANDINESS

被引：28

作者：

NICKERSON, TA

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(62)89398-9

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：354 / &

共 16 条

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[2]

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[3]

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[4]

DAHLE CD, 1923, P WORLDS DAIRY C, V1, P500

[5]

Doremus R. H., 1958, GROWTH PERFECTION CR

[6]

EARL F. A., 1960, Ice Cream Trade Journal, V56, P36

[7]

ERB JH, 1931, ICE CREAM TRADE J, V27, P35

[8]

HALL T, 1924, ICE CREAM TRADE J, V20, P69

[9]

HOMBERGER RE, 1933, ICE CREAM REV, V17, P29

JENSEN, RG ;

SAMPUGNA, J ;

GANDER, GW .