Cargando…

Ice Cream Social

Detalles Bibliográficos
Autor principal:	Edmondson, Brad
Lenguaje:	eng
Publicado:	Berrett-Koehler Publishers 2014
Materias:	XX
Acceso en línea:	http://cds.cern.ch/record/2738740

Ejemplares similares

Ice-Cream
Publicado: (1871)

Ice Cream
Publicado: (1888)

Introducing Android™ Development with Ice Cream Sandwich: Developer's Library
por: Conder, Shane
Publicado: (2011)

Beef and Ice Cream
por: Tucker, James I.
Publicado: (1879)

Bacterial Standards for Ice-Cream
por: Krishnan, K. V., et al.
Publicado: (1944)

"Ice cream recipe with liquid nitrogen"
por: Patrice Loiez
Publicado: (1998)

The only emperor is the emperor of ice-cream
por: Potter, Polyxeni
Publicado: (2011)

Visual aura in ice cream headache
por: Álvaro, Luis-C., et al.
Publicado: (2004)

Lava cake sans ice-cream
por: Sreenivasan, Janani, et al.
Publicado: (2020)

The cream of Europe
por: CERN. Geneva. Audiovisual Unit
Publicado: (1989)

Molecular chefs making ice cream with liquid nitrogen
Publicado: (2008)

Predicting Shelf-life of Ice Cream by Accelerated Conditions
por: Park, Jung-Min, et al.
Publicado: (2018)

Buttermilk ice cream—New method for buttermilk utilization
por: Szkolnicka, Katarzyna, et al.
Publicado: (2020)

Ice Cream Headache: Cerebral Blood Flow Evaluation
por: Özyürek, Hamit, et al.
Publicado: (2021)

Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream
por: Park, Sung Hee, et al.
Publicado: (2015)

Time-Resolved Tomographic Quantification of the Microstructural Evolution of Ice Cream
por: Mo, Jingyi, et al.
Publicado: (2018)

Nondairy ice cream based on fermented yam (Dioscorea sp.)
por: Batista, Nádia N., et al.
Publicado: (2019)

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber
por: Kowalczyk, Magdalena, et al.
Publicado: (2021)

Controllable preparation of an ice cream-shaped hollow sphere array
por: Liu, Yang, et al.
Publicado: (2022)

The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream
por: Muenprasitivej, Nannapas, et al.
Publicado: (2022)

Bioavailability of Macroelements from Synbiotic Sheep’s Milk Ice Cream
por: Kowalczyk, Magdalena, et al.
Publicado: (2023)

Whey permeate powder is a suitable ingredient for ice cream
por: Schweiger, Derek, et al.
Publicado: (2023)

Cryogenic Ice Cream Days at CERN | 21-22 September 2016
Publicado: (2016)

Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream
por: Li, Liying, et al.
Publicado: (2015)

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
por: Yeon, Su-Jung, et al.
Publicado: (2017)

The Effect of Ice Cream Intake on Pain Relief for Patients After Tonsillectomy
por: Albeladi, Majid A, et al.
Publicado: (2020)

Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream
por: Mohammed, Nameer Khairullah, et al.
Publicado: (2020)

A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream
por: Giudici, Paolo, et al.
Publicado: (2021)

Photoluminescent, “ice-cream cone” like Cu–In–(Zn)–S/ZnS nanoheterostructures
por: Bai, Xue, et al.
Publicado: (2022)

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream
por: Kowalczyk, Magdalena, et al.
Publicado: (2021)

The implementation of HACCP management system in a chocolate ice cream plant
por: Lu, Junchao, et al.
Publicado: (2013)

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents
por: Seong, Gi-Un, et al.
Publicado: (2023)

Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream
por: Farooq, Rimsha, et al.
Publicado: (2023)

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream
por: Sakkas, Lambros, et al.
Publicado: (2023)

Taking patients to the ice cream shop but telling them that they cannot have ice cream: a qualitative study of orthopaedic spine clinicians’ perceptions of persistent low back pain consultations
por: Braeuninger-Weimer, Kathrin Louise, et al.
Publicado: (2021)

Application of Lactobacillus acidophilus (LA 5) strain in fruit-based ice cream
por: Senanayake, Suraji A, et al.
Publicado: (2013)

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream
por: Zhang, Hua, et al.
Publicado: (2018)

Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems
por: Kamińska-Dwórznicka, Anna, et al.
Publicado: (2019)

Quasimetagenomic source tracking of Listeria monocytogenes from naturally contaminated ice cream
por: Ottesen, Andrea, et al.
Publicado: (2020)

The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications
por: Silva-Avellaneda, E., et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_4t32022ifovfbafcrbuul51r56