EFFECT OF CRYOGENIC FREEZING AND ADDITION OF LIQUID EGG PRODUCTS ON MILK AND WATER-BASED ICE CREAM
Karina Ilona Hidas*, Csaba Németh, Anna Visy,
Péter Repka, Botond Naszádi, Ildikó Csilla Nyulas-Zeke

Key words: Water-based ice cream, Milk-based ice cream,
Liquid egg, Cryogenic freezing, Liquid nitrogen.
 

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Journal of Hygienic Engineering and Design