Ice re-crystallization in ice cream using ice structuring proteins from fish
statement of authorship
T. Klesment, K. Kõrge, K. Laos
location of publication
Kaunas
year of publication
conference name, date
FOODBALT-2012 : 7th Baltic Conference on Food Science and Technology "Innovative and Healthy Food for Consumers", May 17-18, 2012
conference location
Kaunas
ISBN
978-609-02-0415-3
language
inglise
subject term
Klesment, T., Kõrge, K., Laos, K. Ice re-crystallization in ice cream using ice structuring proteins from fish // FOODBALT-2012 : 7th Baltic Conference on Food Science and Technology "Innovative and Healthy Food for Consumers", May 17-18, 2012 : abstracts. Kaunas, 2012.