Observations on the Freezing of Milk and Cream II. The Destruction of the Fat Emulsion in Frozen Cream
Open Access
- 1 April 1936
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 19 (4) , 225-233
- https://doi.org/10.3168/jds.s0022-0302(36)93058-8
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Observations on the Freezing of Milk and CreamJournal of Dairy Science, 1935
- Some Physical Effects of Freezing upon Milk and CreamJournal of Dairy Science, 1935
- The Influence of Sweetened, Frozen Cream on the Development of Swell in Ice CreamJournal of Dairy Science, 1931
- THE COLORIMETRIC DETERMINATION OF THE HYDROGEN ION CONCENTRATION OF MILK, WHEY, AND CREAMPublished by Elsevier ,1926