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The bacterial content of ice-cream in relation to manufacture, storage and standards of purity

Published online by Cambridge University Press:  15 May 2009

Doris A. Bardsley
Doris A. Bardsley
Affiliation:
From the Department of Bacteriology and Preventive Medicine, University of Manchester
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Ice-Cream has occasionally been proved to be the carrier of disease, and therefore a study of the ingredients used, the processes of manufacture and the bacterial content of the final product is an important branch of modern hygiene.

Type
Research Article
Information
Journal of Hygiene , Volume 38 , Issue 5 , September 1938 , pp. 527 - 546
Copyright
Copyright © Cambridge University Press 1938

References

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