Opening book details…
About this book
The Effect of Overrun, Temperature and Composition on the Dipping Losses of Ice Cream by Bierman, H. R. is a book available to read on EtoBox.
- Author
- Bierman, H. R.
- Publisher
- University of Maryland, Agricultural Experiment Station, 1927.
- Published
- 1927
- Language
- EN
More by Bierman, H. R.
Browse all works by Bierman, H. R.
Similar books
- The Relation of Sugar Content of the Ice Cream Mix to Overrun & Quality of Ice Cream — Matsui, Toshihide. (1926)
- The Effect of Composition and Serving Temperature Upon Consumer Acceptance and Dispensing Qualities of Ice Cream / W.H.E. Reid, R.J. Drew, and W.S. Arbuckle. — Reid, William Herbert Eddy, 1894- (1939)
- Effect of Nitrogen Level and Day Temperature on Chemical Composition of Tomatoes. — Ukai, Nobuo. (1967)
- The Ice Cream Trade Journal. (1918)
- Abstracts of Literature on the Manufacture and Distribution of Ice Cream. — International Association of Ice Cream Manufacturers. (1928)
- The Ice Cream Industry. (1930)