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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.
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Showing 1 to 10 of 52 (0.038 seconds)Spelling suggestions: "subject:"ice."" "subject:"ics.""
| 1 |
O<sup>17</sup> Spin-lattice Relaxation Solid State NMR Studies of pure and doped IcesGroves, Ronald 27 August 2002 (has links)
No description available.
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| 2 |
The bacterial flora of ice cream mixes when pasteurized at different temperaturesDubois, Charles Merlyn January 2011 (has links)
Typescript, etc. / Digitized by Kansas State University Libraries
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| 3 |
A bacteriological and chemical study of ice milkRipper, Richard Willis January 1951 (has links)
No description available.
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| 4 |
The viscosity and surface tension of the principal proteins in ice creamPercival, Gordon Pittinger 01 January 1926 (has links)
Ice cream has been defined as » frozen dairy-product, with or without natural flavoring, containing sugar, and a specified amount of butter fat as required by the laws or regulations of the various states and the Federal government. Ordinarily ice cream consists of cream, sugar, flavoring, and some stabilizer which is usually gelatin. These are the principal ingredients, but rich cream may be thinned by the addition of skim milk, or skim-milk powder may be added, to build up the solid s-not- fat and thus improve the body. Ice cream is truly a frozen dairy-product, although other products than cream may enter into its makeup. The different ingredients that enter into an ice cream mix exist in different grades, concentrations and forms. It is desirable, therefore, in order to obtain constructive data, to follow a logical approach which would be to study first, simple isolated portions of the system m that is, the different types of dispersed phases in the dispersion medium taken singly - and then the effects of the combinations of such systems, gradually increasing the complexity.
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| 5 |
Plastic cream as an ingredient of ice creamFoskett, Clifford Robert 01 January 1933 (has links) (PDF)
No description available.
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| 6 |
Studies on the use of egg in plain ice creamPettee, Donald A. 01 January 1929 (has links) (PDF)
No description available.
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| 7 |
An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream : thesis submitted in fulfilment of the requrement for the degree of Master of Science (Hons.) in Food Technology /Chaudhary, Manoja Nand. January 1997 (has links)
Thesis (M.Sc.) -- University of Western Sydney, Hawkesbury, 1997. / Includes bibliographical references (leaves 143-152).
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| 8 |
A contribution to the bacteriology of ice creamWasson, Frederick Cleveland January 1933 (has links)
[No abstract available] / Land and Food Systems, Faculty of / Graduate
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| 9 |
The effects of superheating ice cream mixes made in the vacuum panJacobson, Clarence Oliver. January 1931 (has links)
Call number: LD2668 .T4 1931 J32
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| 10 |
Detecting foreign fats in ice creamRutz, William Dean. January 1949 (has links)
LD2668 .T4 1949 R8 / Master of Science
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