Normal view MARC view ISBD view

Effect of different overrun levels on microbial quality and sensory acceptance of ice cream /

Sekarigenge, Francois.

Effect of different overrun levels on microbial quality and sensory acceptance of ice cream / Francois Sekarigenge. - Kampala, 2014. - xi, 61 p. : ill. ; 30 cm.

Unpublished thesis (MSc.AP)- Makerere University, 2014

Includes bibliographical references.

Subjects--Topical Terms:
Ice cream, ices etc.-- Uganda.
Ice cream industry-- Uganda.

Dewey Class. No.: 637.4

Place hold
Print
Cite
Add to your cart (remove)
Send to device
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

UNIVERSITY LIBRARY CATALOGUE

Effect of different overrun levels on microbial quality and sensory acceptance of ice cream /