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Effect of composition on the palatability of ice cream

Author: Owen Edward Williams; George R Campbell; United States. Department of Agriculture.
Publisher: Washington, D.C. : U.S. Dept. of Agriculture, 1923.
Series: Department bulletin (United States. Department of Agriculture), no. 1161.
Edition/Format:   Print book : National government publication : EnglishView all editions and formats
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Additional Physical Format: Online version:
Williams, Owen Edward, 1888-
Effect of composition on the palatability of ice cream.
Washington, D.C. : U.S. Dept. of Agriculture, 1923
(OCoLC)1013981415
Material Type: Government publication, National government publication
Document Type: Book
All Authors / Contributors: Owen Edward Williams; George R Campbell; United States. Department of Agriculture.
OCLC Number: 16708090
Notes: Caption title.
"June 7, 1923."
Description: 8 pages : illustrations ; 24 cm.
Contents: Factors influencing quality of ice cream. pp. 1. Experimental work : Treatment of mixes and conditions of whipping and freezing --
Method of comparing the different ice creams --
Effect of fat content on palatability of ice cream --
Effect of sugar on palatability of ice cream ---
Effect of milk solids not fat on palatability of ice cream --
Effect of gelatin on palatability of ice cream --
Influence of fat content on quantity eaten. pp. 2. Best combinations of ice-cream ingredients --
Summary. pp. 8.
Series Title: Department bulletin (United States. Department of Agriculture), no. 1161.
Responsibility: by Owen E. Williams and George R. Campbell.

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