Influence of milk fatty acid composition and process parameters on the quality of ice cream
type: Dataset
description: International audience
landing page: 1958-5586
keyword: ageing-temperature
keyword: composition-en-acides-gras
keyword: fatty-acid-compositionbr---brcreme-glacee
keyword: homogeneisation
keyword: homogenization
keyword: ice-cream
keyword: infoeu-reposemanticsarticle
keyword: journal-articles
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: sdvidalife-sciences-q-biofood-engineering
keyword: temperature-de-conservation
issued: 2026-05-08T13:21:31.170899
modified: 2026-05-08T13:21:31.170904
language: en
contact point: Organization
  fn: CCSD

test_moissonnage_selune
type: Agent

Influence of milk fatty acid composition and process parameters on the quality of ice cream
type: Distribution
format: HTML
access URL: https://hal.science/hal-00895745
issued: 2026-05-08T13:21:31.190775
modified: 2026-05-08T13:21:31.157436