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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.
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Release of flavor compounds from full fat and low fat ice creams during eatingChung, 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.
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Development and marketing new dairy-based foodsSwartz, A. Nelson January 1973 (has links)
No description available.
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Fat destabilization in ice cream and ice milk containing low dextrose equivalent corn sweetenersMahdi, 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.
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Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimeticsLiou, 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.
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Intelligent link between design, CAD and structural analysisTrebilcock, 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.
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A study of Massachusetts ice creamHorsley, Ernest N. 01 January 1932 (has links) (PDF)
No description available.
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The effect of the use of corn syrup solids of different dextrose equivalents on the quality and properties of ice milkSimpfendorfer, Siegfried. January 1963 (has links)
Call number: LD2668 .T4 1963 S61 / Master of Science
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The manufacture, use, and storage of dehydrated sweetened condensed skimmilkMussett, Arthur Thomas January 1947 (has links)
No description available.
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Neutralized, hydrolyzed, fluid cottage cheese whey in frozen dairy dessertsYoung, Cheryl Kay January 1978 (has links)
No description available.
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