CHANGES IN ELECTRICAL ENERGY-REQUIREMENTS TO OPERATE AN ICE-CREAM FREEZER AS A FUNCTION OF SWEETENERS AND GUMS

被引：3

作者：

SMITH, DE

BAKSHI, AS

GAY, SA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1985年 / 68卷 / 06期

关键词：

D O I：

10.3168/jds.S0022-0302(85)80971-1

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1349 / 1351

页数：3

共 10 条

[1]

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PASS, G ;

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[4] THE EFFECT OF STABILIZERS ON THE VISCOSITY OF AN ICE-CREAM MIX [J].

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PASS, G ;

PHILLIPS, GO .

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[5]

KEENEY P. G., 1963, Ice Cream Field, V82, P52

[6]

SMITH DE, 1984, MILCHWISSENSCHAFT, V39, P455

[7]

SMITH DE, 1981, THESIS U WISCONSIN M

[8]

Tracey P.H., 1934, J DAIRY SCI, V17, P47

[9] EVALUATION OF THE WATER BINDING-PROPERTIES OF FOOD HYDROCOLLOIDS BY PHYSICAL-CHEMICAL METHODS AND IN A LOW FAT MEAT EMULSION [J].

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LABUZA, TP .

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[10]

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