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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Библиографическая информация
Нумерация страниц
150 p.
Другие темы
Irak / microbiologie; Teneur en proteines; Contenido de lipidos; Contenido de nutrientes; Bacterie; Irak / microbiologia; Teneur en substances nutritives; Creme glacee; Azucar
Язык
арабский
Примечание
21 tables, 15 graphs, 122 ref. Summaries (Ar, En)
Тип
Thesis; Bibliography; Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Mosul Univ. (Iraq). Coll. of Agriculture and Forestry
1985-08-15
AGRIS AP
Поставщик данных
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