Technical note: Multiple homogenization of cream liqueurs
- 1 October 1986
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 21 (2), 229-232
- https://doi.org/10.1111/j.1365-2621.1986.tb00444.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Formulation of cream-based liqueurs: a comparison of sucrose and sorbitol as the carbohydrate componentInternational Journal of Dairy Technology, 1982
- Extension of the shelf life of cream‐based liqueurs at high ambient temperaturesInternational Journal of Food Science & Technology, 1981