Sensory Textural Properties of Stabilized Ice Cream
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04870.x/fullpdf
Reference8 articles.
1. A. Amerine, R.M. Pangborn, and E.B. Roessler, 1965 . "Principles of Sensory Evaluation of Foods ," p.354 . Academic Press, New York.
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