文章基本信息

标题：Chemical Composition of Ice Cream Produced in Khartoum State, Sudan
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作者：O.A.O. El Owni ; K.O. Khater Zeinab
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2009
卷号：8
期号：2
页码：158-160
DOI：10.3923/pjn.2009.158.160
出版社：Asian Network for Scientific Information
摘要：The objective of this study was to examine the effect of chemical composition on the quality of ice cream. The study was conducted during the period from September, 2003 to March, 2004, in the Laboratory of Dairy Production, Faculty of Animal Production University of Khartoum. Hundred samples were examined from ice cream machines and a modern factory. The results revealed a highly significant differences (p 0.05) in all chemical components due to flavor except total solids. There was non significant differences (p > 0.05) between machines and factory ice cream with respect to type of flavor in all chemical components except total solids.