The effect of dextrose and sucrose sugars upon the properties of ice cream

The effect of different percentages of butterfat on the physical properties of ice cream

Nelson, D. H. (Daniel Horace), 1898-
Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

The Effect of Heat Treatment, Source of Serum Solids, and Composition upon Certain Properties of Ice Cream Mix

Mickle, James B.

May 1950

It is important a consumer be satisfied with their purchase of ice cream the first time, to ensure t...

The effect of processing ice cream mixtures at different pressures when the milk solids not fat content is varied

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Garrison, E. R. (Earl Raymond), 1900-

January 1929

Publication authorized September 3, 1929."The data presented in this bulletin were taken from a thes...

The effect of different increments of sucrose and dextrose on the freezing procedures, mix compositions, stability, and internal structure of ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Decker, C. W.

January 1943

Publication authorized July 19, 1943.Includes bibliographical references (page 21)

Replacing cane sugar with variable increments of dextrose and cerelose sugar in the ice cream mix, and its effect upon the physical and chemical properties of ice cream at different serving temperatures

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Cooley, R. J.
Arbuckle, W. S. (Wendell Sherwood), 1911-1987

January 1940

Publication authorized December 11, 1940.Includes bibliographical references (pages 51-52)

The effect of the sugar content in the manufacture of commercial ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

The relation of different ingredients of ice cream to its freezing and supercooling points

Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1938

Publication authorized February 14, 1938.Digitized 2007 AES.Includes bibliographical references

The relation of the freezing procedure and the composition of the mixture to the physical and crystalline structure of ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Hales, Myron W.

January 1934

Publication authorized June 28, 1934."The data from this bulletin were taken from a paper submitted ...

Effect of several ingredients used in the manufacture of commercial ice cream on the change in temperature during the freezing process

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Nelson, D. H. (Daniel Horace), 1898-

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

Use of Corn Syrup Solids of Different Dextrose Equivalents in the Manufacture of Frozen Desserts

Axelgard, Wiggo F.

May 1954

Importance of problem: The ice cream industry continually faces the problem of improving its frozen ...

The effect of processing on the dispersion of fat in an ice cream mixture

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Mosley, W. K.

January 1926

Publication authorized June 26, 1926."This experimental work... was submitted by W. K. Mosley in ful...

Effect of different sweetener blends and fat types on ice cream properties

Silva Junior,Elieste da
Lannes,Suzana Caetano da Silva

March 2011

The development of processed foods requires the understanding of the phenomena that dictate the ingr...

The relation of acidity, solids per gallon, and different sources of serum solids to the physical and chemical properties of high serum solids ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Decker, C. W.
Arbuckle, W. S. (Wendell Sherwood), 1911-1987

January 1940

Publication authorized November 25, 1940.Includes bibliographical references (page 48)

The relation of dry skim milk to several of the physical and chemical properties of whipped cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Eckles, William C.

January 1934

Publication authorized May 21, 1934."The data presented in this bulletin were taken from a paper sub...

The effect on the viscosity, bacterial flora, and quality of the resulting ice cream when the ice cream mixture is re-emulsified, reviscolized, or re-homogenized

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Scism, S. F.

January 1925

Publication authorized May 3, 1925.Digitized 2007 AES.Includes bibliographical references (pages 21-...

The effect of different percentages of butterfat on the physical properties of ice cream

Nelson, D. H. (Daniel Horace), 1898-
Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

The Effect of Heat Treatment, Source of Serum Solids, and Composition upon Certain Properties of Ice Cream Mix

Mickle, James B.

May 1950

It is important a consumer be satisfied with their purchase of ice cream the first time, to ensure t...

The effect of processing ice cream mixtures at different pressures when the milk solids not fat content is varied

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Garrison, E. R. (Earl Raymond), 1900-

January 1929

Publication authorized September 3, 1929."The data presented in this bulletin were taken from a thes...

The effect of different increments of sucrose and dextrose on the freezing procedures, mix compositions, stability, and internal structure of ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Decker, C. W.

January 1943

Publication authorized July 19, 1943.Includes bibliographical references (page 21)

Replacing cane sugar with variable increments of dextrose and cerelose sugar in the ice cream mix, and its effect upon the physical and chemical properties of ice cream at different serving temperatures

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Cooley, R. J.
Arbuckle, W. S. (Wendell Sherwood), 1911-1987

January 1940

Publication authorized December 11, 1940.Includes bibliographical references (pages 51-52)

The effect of the sugar content in the manufacture of commercial ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

The relation of different ingredients of ice cream to its freezing and supercooling points

Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1938

Publication authorized February 14, 1938.Digitized 2007 AES.Includes bibliographical references

The relation of the freezing procedure and the composition of the mixture to the physical and crystalline structure of ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Hales, Myron W.

January 1934

Publication authorized June 28, 1934."The data from this bulletin were taken from a paper submitted ...

Effect of several ingredients used in the manufacture of commercial ice cream on the change in temperature during the freezing process

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Nelson, D. H. (Daniel Horace), 1898-

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

Use of Corn Syrup Solids of Different Dextrose Equivalents in the Manufacture of Frozen Desserts

Axelgard, Wiggo F.

May 1954

Importance of problem: The ice cream industry continually faces the problem of improving its frozen ...

The effect of processing on the dispersion of fat in an ice cream mixture

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Mosley, W. K.

January 1926

Publication authorized June 26, 1926."This experimental work... was submitted by W. K. Mosley in ful...

Effect of different sweetener blends and fat types on ice cream properties

Silva Junior,Elieste da
Lannes,Suzana Caetano da Silva

March 2011

The development of processed foods requires the understanding of the phenomena that dictate the ingr...

The relation of acidity, solids per gallon, and different sources of serum solids to the physical and chemical properties of high serum solids ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Decker, C. W.
Arbuckle, W. S. (Wendell Sherwood), 1911-1987

January 1940

Publication authorized November 25, 1940.Includes bibliographical references (page 48)

The relation of dry skim milk to several of the physical and chemical properties of whipped cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Eckles, William C.

January 1934

Publication authorized May 21, 1934."The data presented in this bulletin were taken from a paper sub...

The effect on the viscosity, bacterial flora, and quality of the resulting ice cream when the ice cream mixture is re-emulsified, reviscolized, or re-homogenized

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Scism, S. F.

January 1925

Publication authorized May 3, 1925.Digitized 2007 AES.Includes bibliographical references (pages 21-...

The effect of different percentages of butterfat on the physical properties of ice cream

Nelson, D. H. (Daniel Horace), 1898-
Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

The Effect of Heat Treatment, Source of Serum Solids, and Composition upon Certain Properties of Ice Cream Mix

Mickle, James B.

May 1950

It is important a consumer be satisfied with their purchase of ice cream the first time, to ensure t...

The effect of processing ice cream mixtures at different pressures when the milk solids not fat content is varied

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Garrison, E. R. (Earl Raymond), 1900-

January 1929

Publication authorized September 3, 1929."The data presented in this bulletin were taken from a thes...

The effect of dextrose and sucrose sugars upon the properties of ice cream

Abstract

Extracted data

The effect of dextrose and sucrose sugars upon the properties of ice cream

Abstract

Extracted data

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