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Preparation and properties of ice cream type frozen yogurt

1998

Inoue, K. | Shiota, K. | Ito, T. (Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581 (Japan))

AGROVOC Keywords
acidez acidity alimentos congelados almacenamiento congelado analyse organoleptique calidad frozen foods frozen storage grasa de la leche helado icecream lactic acid bacteria milk fat organoleptic analysis ph quality yaourt yoghurt yogur
Bibliographic information
Volume 51 Issue 2
Pagination
pp. 44-50
Other Subjects
Acidite; Aliment surgele pour homme; Analisis organoleptico; Bacterias acidolacticas; Matiere grasse du lait; Qualite; Creme glacee; Bacterie lactique; Stockage congele
Language
English
Note
21 ref.
1998-08-15
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