Presented at the 45th Annual Meeting of the Institute of Food Technologists, Atlanta, GA, June 9-12, 1985.
Development of an Acceptable “Ice Cream” Possessing a Reduced Sodium Content
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 51, Issue 6, pages 1467–1470, November 1986
How to Cite
ADDESSO, K. M. and KLEYN, D. H. (1986), Development of an Acceptable “Ice Cream” Possessing a Reduced Sodium Content. Journal of Food Science, 51: 1467–1470. doi: 10.1111/j.1365-2621.1986.tb13836.x
New Jersey Agricultural Experiment Station Project No. 10110.
The assistance of Gertrude Kozlosky in preparation of the manuscript and the co-operation of Foremost-McKesson, Inc. and NOVO Laboratories, Inc. are gratefully acknowledged.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/21/85; revised 6/8/86; accepted 7/17/86.
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