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

A microscopic and statistical analysis of texture and structure of ice cream as affected by composition, physical properties, and processing methods

Arbuckle, W. S. (Wendell Sherwood), 1911-1987

January 1940

Publication authorized September 18, 1940.Includes bibliographical references (pages 46-48)

The effect of composition and serving temperature upon consumer acceptance and dispensing qualities of ice cream

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

January 1939

Publication authorized July 10, 1939."The data presented in this bulletin were taken from a thesis s...

The viscosity and surface tension of the principal proteins in ice cream

Percival, Gordon Pittinger

January 1926

Ice cream has been defined as » frozen dairy-product, with or without natural flavoring, containing ...

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 ...

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 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)

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 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

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 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 homogenization processes on the physical properties of an ice cream mixture and the resulting ice cream when the percentage of fat is varied and the solids not fat remain constant

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Russell, L. B. (Lyman Brightman), 1850-1940

January 1930

Publication authorized February 12, 1930."The data presented in this bulletin were taken from a thes...

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...

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

The effect of homogenization at different pressures on the physical properties of an ice cream mixture and the resulting ice cream

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

January 1929

The data presented in this bulletin were taken from a thesis submitted by the junior author in parti...

A microscopic and statistical analysis of texture and structure of ice cream as affected by composition, physical properties, and processing methods

Arbuckle, W. S. (Wendell Sherwood), 1911-1987

January 1940

Publication authorized September 18, 1940.Includes bibliographical references (pages 46-48)

The effect of composition and serving temperature upon consumer acceptance and dispensing qualities of ice cream

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

January 1939

Publication authorized July 10, 1939."The data presented in this bulletin were taken from a thesis s...

The viscosity and surface tension of the principal proteins in ice cream

Percival, Gordon Pittinger

January 1926

Ice cream has been defined as » frozen dairy-product, with or without natural flavoring, containing ...

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 ...

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 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)

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 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

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 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 homogenization processes on the physical properties of an ice cream mixture and the resulting ice cream when the percentage of fat is varied and the solids not fat remain constant

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Russell, L. B. (Lyman Brightman), 1850-1940

January 1930

Publication authorized February 12, 1930."The data presented in this bulletin were taken from a thes...

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...

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

The effect of homogenization at different pressures on the physical properties of an ice cream mixture and the resulting ice cream

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

January 1929

The data presented in this bulletin were taken from a thesis submitted by the junior author in parti...

A microscopic and statistical analysis of texture and structure of ice cream as affected by composition, physical properties, and processing methods

Arbuckle, W. S. (Wendell Sherwood), 1911-1987

January 1940

Publication authorized September 18, 1940.Includes bibliographical references (pages 46-48)

The effect of composition and serving temperature upon consumer acceptance and dispensing qualities of ice cream

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

January 1939

Publication authorized July 10, 1939."The data presented in this bulletin were taken from a thesis s...

The viscosity and surface tension of the principal proteins in ice cream

Percival, Gordon Pittinger

January 1926

Ice cream has been defined as » frozen dairy-product, with or without natural flavoring, containing ...

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

Abstract

Extracted data

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

Abstract

Extracted data

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