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Article: Selling the cells in desserts

TitleSelling the cells in desserts
Authors
Issue Date2004
Citation
Dairy Industries International, 2004, v. 69 n. 1, p. 31-32 How to Cite?
AbstractUsing probiotic ingredients in frozen desserts could open up a range of new opportunities. NP Shah and RR Ravla show how it can be done.
Persistent Identifierhttp://hdl.handle.net/10722/144463
ISSN
2002 Impact Factor: 0.1
2015 SCImago Journal Rankings: 0.100

 

DC FieldValueLanguage
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:12Z-
dc.date.available2012-01-20T09:02:12Z-
dc.date.issued2004en_HK
dc.identifier.citationDairy Industries International, 2004, v. 69 n. 1, p. 31-32en_HK
dc.identifier.issn0308-8197en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144463-
dc.description.abstractUsing probiotic ingredients in frozen desserts could open up a range of new opportunities. NP Shah and RR Ravla show how it can be done.en_HK
dc.languageengen_US
dc.relation.ispartofDairy Industries Internationalen_HK
dc.titleSelling the cells in dessertsen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0842344648en_HK
dc.identifier.volume69en_HK
dc.identifier.issue1en_HK
dc.identifier.spage31en_HK
dc.identifier.epage32en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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