✦ LIBER ✦

On the Calculation of the Freezing Point of Ice-Cream Mixes and of the Quantities of Ice Separated during the Freezing Process

✍ Scribed by Leighton, Alan

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Ingredients in the Ice Cream M

✍ Parfitt, E.H.; Taylor, C.L. 📂 Article 📅 1925 🏛 American Dairy Science Association 🌐 English ⚖ 379 KB

The Effect of Freezing on Standard Plate

✍ J. Foley and J. J. Sheuring 📂 Article 📅 1965 ⚖ 566 KB

The Influence of the Use of Butter on th

✍ Whitaker, Randall 📂 Article 📅 1930 🏛 American Dairy Science Association 🌐 English ⚖ 340 KB

Effect of Freezing Point and Texture Reg

✍ C. Trgo; M. Koxholt; H.G. Kessler 📂 Article 📅 1999 🏛 American Dairy Science Association 🌐 English ⚖ 157 KB

The Incorporation of Air During the Homo

✍ Williams, O.E.; Leighton, Alan 📂 Article 📅 1932 🏛 American Dairy Science Association 🌐 English ⚖ 235 KB

The Bacterial Count of Ice Cream Held at

✍ Weinzirl, John; Gerdeman, Alice E. 📂 Article 📅 1929 🏛 American Dairy Science Association 🌐 English ⚖ 375 KB