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September 1, 1971International Journal of Food Science & Technology

An electron microscopical investigation of fat destabilization in ice cream

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Authors

KBK. G. BergerMalaysian Palm Oil BoardGWG. W. WhiteSt Bartholomew's Hospital

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Cite This Study

Berger et al. (1971) studied this question.

synapsesocial.com/papers/6aa01e2bd15c5dee7bbac2d7https://doi.org/10.1111/j.1365-2621.1971.tb01617.x
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