Development of an Acceptable "Ice Cream" Possessing a Reduced Sodium Content
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13836.x/fullpdf
Reference18 articles.
1. K.M Addesso . 1985 . Development of an acceptable "ice cream" possessing a reduced sodium content and evaluation of two methods for the determination of sodium in frozen dairy desserts . M.S. thesis , Rutgers Univ., New Brunswick, NJ.
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