The nutrient compound, microbiological content and sensory properties of ice-cream in local markets (in Iraq)
1985
Al-Hubaity, A.A.
The ice cream is one of the important dairy products in Iraq. The studies on this product were limited to major nutrient components or microorganism content. The results of this study include: total solids content, sugar content, fat content, protein content, ash content and an increase in microbial quality in the ice cream
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