On the Calculation of the Freezing Point of Ice-Cream Mixes and of the Quantities of Ice Separated during the Freezing Process
Open Access
- 1 July 1927
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 10 (4) , 300-308
- https://doi.org/10.3168/jds.s0022-0302(27)93845-4
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- THE HYDRATION OF SUCROSE IN WATER SOLUTION AS CALCULATED FROM VAPOR-PRESSURE MEASUREMENTS.Journal of the American Chemical Society, 1921