Ice cream components prepared with ultrafiltration and reverse osmosis membranes.
1989
Garcia A. III | Medina B. | Verhoek N.
AGROVOC Keywords
Bibliographic information
Biotechnology progress
Volume
5
ISSN
8756-7938
Pagination
v.46-50(1)
Other Subjects
Cuisson a l' eau; Cout; Ultrafiltracion; Ebullicion; Creme glacee
Language
English
Note
ill. references.
Type
Journal Article
Source
Biotechnology-progress (USA). (Mar 1989). v. 5(1) p. 46-50.
Corporate Author
Texas AandM University, College Station, TX
Cairo Univ. (Egypt). Faculty of Veterinary Medicine.
2012-11-15
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