READ, M G <br/><br/>
Composition and scientific control in the manufacture of ice-cream, synthetic cream and other emulsified food products. (b) Hygiene in manufacture and distribution.  [electronic resource] 

 -  Journal. Royal Sanitary Institute (Great Britain)  Jul 1951 
 - 408-12 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>Standard No.: </label>10.1177/146642405107100420  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dairy Products<br/>Emulsions<br/>Food<br/>Hygiene<br/>Ice<br/>Ice Cream