Why Us? >>

  • - Open Access
  • - Peer-reviewed
  • - Rapid publication
  • - Lifetime hosting
  • - Free indexing service
  • - Free promotion service
  • - More citations
  • - Search engine friendly

Free SCIRP Newsletters>>

Add your e-mail address to receive free newsletters from SCIRP.


Contact Us >>

WhatsApp  +86 18163351462(WhatsApp)
Paper Publishing WeChat
Book Publishing WeChat
(or Email:book@scirp.org)

Article citations


Campbell, I.J. and Pelan, B.M.C. (1998) The Influence of Emulsion Stability on the Properties of Ice Cream. In: Buchheim, W., Ed., Ice Cream: Proceedings of the International Symposium, International Dairy Federation, Brussels, 25-36.

has been cited by the following article: