Effect of Some Citrate and Phosphate Salts on Stability of Fat Emulsion in Ice Cream1
作者： P.G. Keeney
DOI: 10.3168/JDS.S0022-0302(62)89409-0
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摘要:
sci-hub.se 参考文章(1)
P. G. Keeney, D. V. Josephson, A measure of fat stability in ice cream and its relationship to dryness Ice Cr. Tr. J. ,vol. 54, pp. 32- 34366498 ,(1958)