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The effect of sucrose and milkfat substitution on sensory textural and physical properties in a frozen dessert system

机译：蔗糖和乳脂替代品对冷冻甜点系统中感官纹理和物理特性的影响

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Call number: LD2668 .T4 FN 1988 S64

机译：电话号码：LD2668 .T4 FN 1988 S64

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Specter Stephen E.;
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年度 1988
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The effect of sucrose and milkfat substitution on sensory textural and physical properties in a frozen dessert system

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