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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
11

Release of flavor compounds from full fat and low fat ice creams during eating /

Chung, Seo-Jin, January 2002 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2002. / Typescript. Vita. Includes bibliographical references (leaves 235-242). Also available on the Internet.
12

Release of flavor compounds from full fat and low fat ice creams during eating

Chung, Seo-Jin, January 2002 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2002. / Typescript. Vita. Includes bibliographical references (leaves 235-242). Also available on the Internet.
13

Development and marketing new dairy-based foods

Swartz, A. Nelson January 1973 (has links)
No description available.
14

Fat destabilization in ice cream and ice milk containing low dextrose equivalent corn sweeteners

Mahdi, Syed Riyaz, January 1969 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1969. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
15

Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics

Liou, Bo-Kang, January 2006 (has links)
Thesis (Ph. D.) University of Missouri-Columbia, 2006. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 3, 2007) Includes bibliographical references.
16

Intelligent link between design, CAD and structural analysis

Trebilcock, R. M. January 1998 (has links)
This study outlines the requirement for a company to be able to manage its intellectual capital. On the basis of this requirement this study presents a new design methodology based around the requirements of the military aircraft industry. It tackles the difficult management problem of capturing, storing and re-using valuable company product knowledge. The detailed research documented in this thesis focuses on the conceptual design area of this methodology. Work in this area has resulted in the development of a further methodology for the conceptual design arena. This methodology is called the intelligent conceptual engineering system (ICES). The ICES methodology embraces the artificial intelligence disciplines of knowledge-based systems and case-based reasoning. Through the evolutionary development of the ICES methodology a significant contribution to knowledge has been made in three areas. Firstly, this study introduces a new method of assigning justifiable numerical weights to design drivers acting on the design process. Secondly, the work introduces the novel concept of using secondary rules in the knowledge-based system so a 'best structure' can be derived from the manufacturing and structures perspectives. Finally, this work adds a new concept to case-based reasoning called the 'jury technique'. These concepts, developed to support the ICES methodology have been placed in a prototype design decision support tool.
17

A study of Massachusetts ice cream

Horsley, Ernest N. 01 January 1932 (has links) (PDF)
No description available.
18

The effect of the use of corn syrup solids of different dextrose equivalents on the quality and properties of ice milk

Simpfendorfer, Siegfried. January 1963 (has links)
Call number: LD2668 .T4 1963 S61 / Master of Science
19

The manufacture, use, and storage of dehydrated sweetened condensed skimmilk

Mussett, Arthur Thomas January 1947 (has links)
No description available.
20

Neutralized, hydrolyzed, fluid cottage cheese whey in frozen dairy desserts

Young, Cheryl Kay January 1978 (has links)
No description available.

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