Gotowa bibliografia na temat „Ice cream”
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Artykuły w czasopismach na temat "Ice cream"
WILSON, I. G., J. C. N. HEANEY, and S. T. C. WEATHERUP. "The effect of ice-cream-scoop water on the hygiene of ice cream." Epidemiology and Infection 119, no. 1 (1997): 35–40. http://dx.doi.org/10.1017/s0950268897007668.
Pełny tekst źródłaSzkolnicka, Katarzyna, Anna Mituniewicz-Małek, Izabela Dmytrów, and Elżbieta Bogusławska-Wąs. "The use of mare’s milk for yogurt ice cream and synbiotic ice cream production." PLOS ONE 19, no. 8 (2024): e0304692. http://dx.doi.org/10.1371/journal.pone.0304692.
Pełny tekst źródłaMuenprasitivej, Nannapas, Ran Tao, Sarah Jeanne Nardone, and Sungeun Cho. "The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream." Foods 11, no. 12 (2022): 1745. http://dx.doi.org/10.3390/foods11121745.
Pełny tekst źródłaIsmail, A. H., S. Wongsakul, Ismail-Fitry M.R., Rozzamri A., and M. Mat Yusoff. "Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers." Food Research 4, no. 6 (2020): 2073–81. http://dx.doi.org/10.26656/fr.2017.4(6).229.
Pełny tekst źródłaAboulfazli, Fatemeh, Ahmad Salihin Baba, and Misni Misran. "The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives." International Journal of Food Engineering 11, no. 4 (2015): 493–504. http://dx.doi.org/10.1515/ijfe-2014-0343.
Pełny tekst źródłaDervisoglu, M., and F. Yazici. "Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream." Food Science and Technology International 12, no. 2 (2006): 159–64. http://dx.doi.org/10.1177/1082013206064005.
Pełny tekst źródłaKokkinakis E, N., A. Fragkiadakis G, H. Ioakeimidi S, B. Giankoulof I, and N. Kokkinaki A. "Microbiological quality of ice cream after HACCP implementation: a factory case study." Czech Journal of Food Sciences 26, No. 5 (2008): 383–91. http://dx.doi.org/10.17221/1126-cjfs.
Pełny tekst źródłaSingh, Gaganpreet, Rajesh Kumar, and Martin J. Talavera. "Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market." Foods 13, no. 19 (2024): 3055. http://dx.doi.org/10.3390/foods13193055.
Pełny tekst źródłaSikdar, Dolanchapa, Rosalin Nath, Kakali Bandyopadhyay, and Ishon Mollick. "Fortifications in Ice-cream with Enhanced Functional Properties: A Review." International Journal for Modern Trends in Science and Technology 6, no. 5 (2002): 131–38. http://dx.doi.org/10.46501/ijmtst060523.
Pełny tekst źródłaFinney, John. "Ice cream." Crystallography Reviews 21, no. 3 (2015): 221–23. http://dx.doi.org/10.1080/0889311x.2015.1016927.
Pełny tekst źródłaRozprawy doktorskie na temat "Ice cream"
Lopes, Inês Marques. "Ice cream and nutrition: modeling optimal ice cream formulations." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6779.
Pełny tekst źródłaReuter, Erik Shaun. "Ice Cream, You Scream." ScholarWorks@UNO, 2010. http://scholarworks.uno.edu/td/1225.
Pełny tekst źródłaNeville, Michelle E. "Plant fibres as ice cream stabilisers." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/47369/.
Pełny tekst źródłaMartin, Julie Anne. "CONSUMER PREFERENCE OF VANILLA ICE CREAM." UKnowledge, 2018. https://uknowledge.uky.edu/foodsci_etds/64.
Pełny tekst źródłada, Silva Leonor. "The formula for the ideal ice cream." Thesis, University of Leeds, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.507684.
Pełny tekst źródłaChaudhary, Manoja Nand. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream : thesis submitted in fulfilment of the requrement for the degree of Master of Science (Hons.) in Food Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030528.125302/index.html.
Pełny tekst źródłaMunnerlyn, Stacey Clarke. "Sweet prospects ice and organic ice cream in the Sierra Nevada foothills /." abstract only (UNR users only), 2009. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1453592.
Pełny tekst źródłaAzasoo, Makafui. "Data Science and the Ice-Cream Vendor Problem." Digital Commons @ East Tennessee State University, 2021. https://dc.etsu.edu/etd/3957.
Pełny tekst źródłaGuo, Yijie, and Yaowen Shen. "Design of Automatic System in Ice-cream Shop." Thesis, Blekinge Tekniska Högskola, Institutionen för maskinteknik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-16279.
Pełny tekst źródłaPeters, Teresa Baker 1981. "Carbon dioxide flash-freezing applied to ice cream production." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/35663.
Pełny tekst źródłaKsiążki na temat "Ice cream"
Marshall, Robert T. Ice cream. 6th ed. Kluwer Academic/Plenum Publishers, 2003.
Znajdź pełny tekst źródłaCzęści książek na temat "Ice cream"
Marshall, Robert T., and W. S. Arbuckle. "The Ice Cream Industry." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_1.
Pełny tekst źródłaMarshall, Robert T., and W. S. Arbuckle. "The Freezing Process." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_10.
Pełny tekst źródłaMarshall, Robert T., and W. S. Arbuckle. "Packaging, Labeling, Hardening, and Shipping." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_11.
Pełny tekst źródłaMarshall, Robert T., and W. S. Arbuckle. "Soft-Frozen Dairy Foods and Special Formulas." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_12.
Pełny tekst źródłaMarshall, Robert T., and W. S. Arbuckle. "Sherbets and Ices." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_13.
Pełny tekst źródłaMarshall, Robert T., and W. S. Arbuckle. "Fancy Molded Ice Creams, Novelties, and Specials." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_14.
Pełny tekst źródłaMarshall, Robert T., and W. S. Arbuckle. "Defects, Scoring, and Grading." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_15.
Pełny tekst źródłaMarshall, Robert T., and W. S. Arbuckle. "Cleaning, Sanitizing and Microbiological Quality." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_16.
Pełny tekst źródłaMarshall, Robert T., and W. S. Arbuckle. "Refrigeration." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_17.
Pełny tekst źródłaMarshall, Robert T., and W. S. Arbuckle. "Sales Outlets." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_18.
Pełny tekst źródłaStreszczenia konferencji na temat "Ice cream"
Kaware, Atharv, Kapil Sharma, Varun Tiwari, and Nitin Rane. "Unveiling the Delight: Ice Cream Unboxing Redefined through Packaging Innovation." In 2024 15th International Conference on Computing Communication and Networking Technologies (ICCCNT). IEEE, 2024. http://dx.doi.org/10.1109/icccnt61001.2024.10725444.
Pełny tekst źródłaSasireka, M., P. Vidhyalakshmi, Y. Dinesh Kumar, K. Kanishka, and V. Madhujit. "Advancements in Automated Ice Cream Filling: Enhancing Efficiency and Quality in Frozen Delights Production." In 2025 International Conference on Computational Innovations and Engineering Sustainability (ICCIES). IEEE, 2025. https://doi.org/10.1109/iccies63851.2025.11033046.
Pełny tekst źródłaSetiawan, Rizal Justian, Khakam Ma'ruf, Nur Azizah, Amna Rusmala, Nur Evirda Khosyiati, and Syukri Fathudin Achmad Widodo. "The Effects of Halal Labels on Packaged Ice Cream Purchase Interest Among Foreign Muslim Consumers - A Case Study in Taiwan." In 2024 International Conference on Sustainable Islamic Business and Finance (SIBF). IEEE, 2024. https://doi.org/10.1109/sibf63788.2024.10883821.
Pełny tekst źródłaLewin, Daniel R. "Food for thought: Delicious problems for Process System Engineering (PSE) courses." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.119270.
Pełny tekst źródłaBowman, Sara. "Paper1." In Ice Cream Convention. Self, 2024. http://dx.doi.org/10.50505/icecreamcon.
Pełny tekst źródłaPozhidaeva, Ekaterina, Evgeny Popov, and Yana Dymovskih. "Exopolysaccharide Fermented Milk Ice Cream." In Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019). Atlantis Press, 2019. http://dx.doi.org/10.2991/isils-19.2019.61.
Pełny tekst źródłaXue, Zhixing, Steffen Ruehl, Andreas Hermann, Thilo Kerscher, and Ruediger Dillmann. "An autonomous ice-cream serving robot." In 2011 IEEE International Conference on Robotics and Automation (ICRA). IEEE, 2011. http://dx.doi.org/10.1109/icra.2011.5980335.
Pełny tekst źródłaBĂBĂRUŞ, Ioana, Ionuţ-Iulian LUNGU, and Alina ŞTEFANACHE. "Calcium enrichment of ice-cream made with milk." In "Instruire prin cercetare pentru o societate prosperă", conferinţă ştiinţifico-practică internaţională. Ion Creangă Pedagogical State University, 2024. https://doi.org/10.46727/c.v1.16-17-05-2024.p57-61.
Pełny tekst źródłaKrasnichenko, Aleksandr A., Dmitry R. Leskevich, Dmitriy N. Akimov, Vadim V. Tuyakov, and Gamzat M. Aliev. "Installation For Making Fried Crill Ice Cream." In International Scientific and Practical Conference "Biotechnology, Ecology, Nature Management". European Publisher, 2022. http://dx.doi.org/10.15405/epls.22011.7.
Pełny tekst źródłaMiller, Mark J., X. Jack Xin, Z. J. Pei, and Karen A. Schmidt. "Ice Crystallization in Ice Cream Manufacturing by Coupled Computational Fluid Dynamics and Population Balance Method." In ASME 2010 International Manufacturing Science and Engineering Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/msec2010-34218.
Pełny tekst źródłaRaporty organizacyjne na temat "Ice cream"
Regulated Products Risk Assessment Team. Safety Assessment: Change of conditions of use for the novel food, isomalto-oligosaccharides. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pwg947.
Pełny tekst źródłaCerón Souza, Ivania, Paula Helena Reyes Herrera, and Fabián Enrique Martínez Camelo. Banco de Germoplasma Vegetal de la Nación Colombiana (BGV). Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2021. http://dx.doi.org/10.21930/agrosavia.plegable.2021.3.
Pełny tekst źródła29 Year-old electrocuted at ice cream plant in Tennessee. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, 1986. http://dx.doi.org/10.26616/nioshface8645.
Pełny tekst źródłaHealth hazard evaluation report: HETA-2004-0117-2964, Good Humor-Breyers Ice Cream, Hagerstown, Maryland. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, 2005. http://dx.doi.org/10.26616/nioshheta200401172964.
Pełny tekst źródłaInforme de la Junta Directiva al Congreso de la República - Julio de 2023. Banco de la República, 2023. http://dx.doi.org/10.32468/inf-jun-dir-con-rep.4-2023.
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