The role of chemical emulsifiers and dairy proteins in fat destabilization during the manufacture of ice cream /
by Harry Douglas Goff.

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Main Author: Goff, Harry Douglas, 1960-
Language(s): English
Published: 1988.
Subjects: Surface active agents
Ice cream, ices, etc.
Food > Food / Fat content
Surface active agents.
Food > Food / Fat content.
Ice cream, ices, etc.
Note: Typescript (photocopy)
Physical Description: xiv, 179 leaves : ill. ; 29 cm.
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