Texture of Ice Cream:IV The Influence of Fat Content and Coagulated Fat on the Structure of Melted Ice Cream

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Material type: Text

TextPublication details: November 1967Description: 107 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		21;11	Available		JA04904

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