TEXTURE OF ICE CREAM .3. RHEOLOGICAL PROPERTIES OF MIX AND MELTED ICE CREAM

被引：40

作者：

SHERMAN, P

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 05期

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D O I：

10.1111/j.1365-2621.1966.tb01927.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：707 / &

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