Sekarigenge, Francois. <br/><br/>
Effect of different overrun levels on microbial quality and sensory acceptance of ice cream / 
Francois Sekarigenge. 
 - Kampala,   2014. 
 - xi, 61 p. :   ill. ;   30 cm. 
<br/><br/>Unpublished thesis (MSc.AP)- Makerere University, 2014 
<br/><br/>Includes bibliographical references. 
<br/><br/><label>Subjects--Topical Terms: </label><br/> Ice cream, ices etc.-- Uganda.<br/> Ice cream industry-- Uganda.
<br/><br/><label>Dewey Class. No.: </label>637.4