The role of chemical emulsifiers and dairy proteins in fat destabilization during the manufacture of ice cream /
by Harry Douglas Goff.
APA Citation
Goff, H. Douglas. (1988). The role of chemical emulsifiers and dairy proteins in fat destabilization during the manufacture of ice cream. .
MLA Citation
Goff, Harry Douglas, 1960-. The Role of Chemical Emulsifiers And Dairy Proteins In Fat Destabilization During the Manufacture of Ice Cream. , 1988.
Warning: These citations may not always be complete (especially for serials).