+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Ice-cream special

Ice-cream special

Latte 24(2): 29-40

In 1997, in Italy, about 371 000 litres of ice cream was produced, making Italy the third largest producer in Europe after Germany and the UK. An illustrated account is given of different types of ice cream produced in various European countries and the USA, ranging from simple cones to elaborate cakes.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 003164383

Download citation: RISBibTeXText

Related references

Incidence of coliform organisms in cream and ice-cream with special reference to enteropathogenic strains of Escherichia coli. Assiut Veterinary Medical Journal 24(47): 140-144, 1990

Analysis of sour cream and sweet cream. Determination of the volume increase of whipping cream and of the stability and separation of milk-plasma of whipped cream. Hungarian Standard (MSZ 3727/3-80): 3, 1980

Consistency of butter. II. Relationships between the submicroscopic structures of cream fat globules as well as butter and the consistency in dependence of special physical methods of cream ripening. Milchwissenschaft = Milk science international 36(11): 673-676, 1981

Microbial flora on the lesions of eczematous dermatitis and alteration of the microbial flora after topical cortico steroid application with special references in comparison with topsym cream and betamethasone valerate cream containing gentamicin. Hifu 25(4): 555-566, 1983

Manufacture of soft ice cream. Concerning efficient and cost-saving manufacture of soft ice cream with special food starches. DMZ, Lebensmittelindustrie und Milchwirtschaft 120(20): 870-873, 1999

Estimation of iron in cream, butter and curd with special reference to butter making from cream containing iron. Milchwirtsch. Forsch 15: 321-348, 1933

0.25% prednicarbate cream and the corresponding vehicle induce less skin atrophy than 0.1% betamethasone-17-valerate cream and 0.05% clobetasol-17-propionate cream. European Journal of Clinical Pharmacology 42(2): 159-161, 1992

The influence of three methods of cleaning the cream separator and cream storage temperature on the keeping quality of cream. Jour Dairy Sci 22(7): 583-589, 1939

Importance of semi-hard ice cream and soft ice cream in the overall ice cream provision in the German Democratic Republic. Backer und Konditor 25(1): 23-26, 1977

Striae and persistent tinea corporis related to prolonged use of betamethasone dipropionate 0.05% cream/clotrimazole 1% cream (Lotrisone cream). Journal of the American Academy of Dermatology 17(3): 518-519, 1987

Ripening of buttermaking cream in cream ripeners and cream silos. Achievement of lower basic moisture content in butter. Deutsche Molkerei Zeitung 99(42): 1462, 1464-1468, 1470-1472, 1978

Physicochemical properties of ice cream mix and sensory attributes of ice cream after reconstitution of spray dried ice cream mix. New Zealand Journal of Dairy Science and Technology 19(3): 213-220, 1984

The efficacy of three class I topical synthetic corticosteroids, fluocinonide 0.1% cream, clobetasol 0.05% cream and halobetasol 0.05% cream: a Scholtz-Dumas bioassay comparison. Journal of Drugs in Dermatology 8(8): 751-755, 2009