Cargando…

Bacterial Standards for Ice-Cream

Detalles Bibliográficos
Autores principales:	Krishnan, K. V., Ghosal, S. C., Banerjea, R.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Thacker 1944
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5218602/ https://www.ncbi.nlm.nih.gov/pubmed/29013996

Ejemplares similares

Ice-Cream
Publicado: (1871)

Ice Cream
Publicado: (1888)

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

Ice Cream Social
por: Edmondson, Brad
Publicado: (2014)

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

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

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

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

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

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

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

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

Tyrotoxicon, Its Presence in Cheese, Ice Cream and Milk, and Its Relations to Cholera-Infantum
por: Vaughan, V. C.
Publicado: (1888)

Comparison of the taste and acceptability of a new high protein ice cream (Nottingham-Ice cream) with standard hospital milkshake oral nutritional supplement in older people with fragility fractures: a short report
por: Marsh, Kirandeep, et al.
Publicado: (2023)

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

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

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

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

The Bacterial Content of the Calcutta Milk Supply: Suggested Milk Bacteriological Standards
por: Banerjea, R., et al.
Publicado: (1946)

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)

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

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)

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

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

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

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

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

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)

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

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

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

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

Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream
por: Shadordizadeh, Talieh, et al.
Publicado: (2023)

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

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

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

Three Families Poisoned by Eating Ice Cream, at Macon, Ga.: The Source of the Poison, Etc.
por: Greene, William A.
Publicado: (1878)

Cannot write session to /tmp/vufind_sessions/sess_9o7go7ihkjdqok4q59g16hjkjt