The Bacterial Count of Ice Cream Held at Freezing Temperatures
Open Access
- 1 March 1929
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 12 (2) , 182-189
- https://doi.org/10.3168/jds.s0022-0302(29)93567-0
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- A Comparison of Certain Methods for Determining the Sanitary Quality of Ice Cream*Journal of Dairy Science, 1928
- The Bacterial Content of Some Kansas Ice CreamJournal of Dairy Science, 1923
- The Condensation Process of Preparing an Ice Cream MixJournal of Dairy Science, 1922
- Analytic Geometry with Introductory Chapter on the Calculus.The American Mathematical Monthly, 1922