Consumer Preference for Sugar Levels in Ice Cream and Frozen Desserts:II.Emulsifier - Stabilizer Levels Chocolate Ice Cream

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Material type: Text

TextPublication details: March 1962Description: 113 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		16;3	Available		JA05844

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