Asked by Eron Kavisai
5 references for the well lab report on home scale ice cream processing.
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GPT 3.5
1. Goff, H. D. (2008). Colloidal aspects of ice cream-a review. International Dairy Journal, 18(7), 714-721.
2. Marshall, R. T. (2003). Standard Methods for the Examination of Dairy Products (17th ed.). American Public Health Association.
3. BeMiller, J. N. (2006). Carbohydrates in food (2nd ed.). CRC Press.
4. Davidson, P. M., & Sofos, J. N. (2005). Antimicrobials in food (3rd ed.). CRC press.
5. Svensson, B., Ammari, M., Kujala, J., & Ferreri, S. (2012). Sustainability of ice cream production: A Finnish case study. Journal of Cleaner Production, 28, 166-173.
2. Marshall, R. T. (2003). Standard Methods for the Examination of Dairy Products (17th ed.). American Public Health Association.
3. BeMiller, J. N. (2006). Carbohydrates in food (2nd ed.). CRC Press.
4. Davidson, P. M., & Sofos, J. N. (2005). Antimicrobials in food (3rd ed.). CRC press.
5. Svensson, B., Ammari, M., Kujala, J., & Ferreri, S. (2012). Sustainability of ice cream production: A Finnish case study. Journal of Cleaner Production, 28, 166-173.
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