Rheological and sensorial properties of foaming dairy products

Rohenkohl, H.

Rheological and sensorial properties of foaming dairy products

1994

Rohenkohl, H. (Deutsches Institut fuer Lebensmitteltechnik, Quakembruck (Germany, F.R.))

AGROVOC关键词

air aire analyse organoleptique aria cheese dessert desserts dietetic foods espectrometria food technology formaggio fromage gelato helado icecream lipide lipidi lipids organoleptic analysis organoleptic properties postres queso rheological properties spectrometrie spectrometry spettrometria technologie alimentaire tecnologia alimentare yaourt yoghurt yogur yogurt

书目信息

发表于

Scienza e Tecnica Lattiero-Casearia (Italy)

卷 45 期 4 ISSN 0390-6361

页码

pp. 357-374

其它主题

Proprieta' reologiche; Propiedades organolepticas; Analisis organoleptico; Lipidos; Cibi dietetici; Creme glacee; Propriete organoleptique; Aliment de regime; Propriete rheologique; Tecnologia de los alimentos; Alimentos dieteticos; Proprieta' organolettiche; Propiedades reologicas; Analisi organolettiche

语言

德语

注释

Summaries (De, It)

2 tables; 15 graphs; 9 ref.

类型

Conference; Numerical Data; Summary

粮农组织大会

[Meeting on new ideas on production and on quality evaluation of dairy products], Parma (Italy), 22 Apr 1993

自何时收录于AGRIS: 1995-08-15

格式: AGRIS AP

数据提供者