Low Temperature and Conventionally Frozen Ice Cream:1. The Effect of Storage Conditions and Heat Shocks on Body and Texture

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Material type: Text

TextPublication details: July 1968Description: 98 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		22;7	Available		JA04645

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