A Comparison of Fresh and Frozen Condensed Skimmilk as a Source of Serum Solids in Ice Cream
Open Access
- 1 March 1938
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 21 (3), 109-119
- https://doi.org/10.3168/jds.s0022-0302(38)95624-3
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Observations on the Freezing of Milk and Cream II. The Destruction of the Fat Emulsion in Frozen CreamJournal of Dairy Science, 1936
- Some Physical Effects of Freezing upon Milk and CreamJournal of Dairy Science, 1935
- Application of the glass electrode to dairy productsIndustrial & Engineering Chemistry Analytical Edition, 1935