Influence of high pressure homogenisation on some characteristics of ice cream

Milchwissenschaft

Volumn 58, Issue 9-10, 2003, Pages 519-523

  Hayes, M G ^a   Lefrancois, A C ^b   Waldron, D S ^a   Goff, H D ^c   Kelly, A L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIV MONTPELLIER   (France)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

63 Ice cream (high pressure homogenisation)

Indexed keywords

EID: 0141478714     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

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