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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) frozen dairy products (105) ice cream (85) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry economics (27895) industrial organization and market structure (7082) industry (6905) agricultural industry (2466) food industry (1659) products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) frozen dairy products (105) ice cream (85) foods (19982) frozen foods (365) frozen dairy products (105) ice cream (85) plant products (54971) plant fats and oils (3200) plant fats (99) Food and Human Nutrition Food and Human Nutrition foods (20022) frozen foods (366) frozen dairy products (105) ice cream (85) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) chemical composition (25538) ingredients (1355) lipid composition (4442) lipid content (2254) physical chemistry (19414) phase transition (2960) melting (271) solidification (29) physics (54990) physical properties (32618) rheological properties (2747) viscoelasticity (343) viscosity (1469) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) plant fats and oils (3200) plant fats (99) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering engineering (9759) process control (441) materials science (14620) materials (8714) coatings (614) methodology (66114) metrology (6631) thickness (172) research (30526) research and development (636) product development (186) support systems and models (27487) models (27236) technology (49139) application technology (7315) application methods (4351) dipping (121) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Influence of fat content on rheological properties of molten ice cream compound coatings and thickness of solidified products Author(s) of Article: Will be identified in next release Citation: Journal of food process engineering 2011 v.34 no.1 pp. 144-159 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=533411 Name of Publication: Journal of food process engineering Publishing Company: Will be identified in next release Accession Number: 144436
