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Electronic Theses & Dissertations
6
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Theses
6
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English
6
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Milk--Microbiology
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Viscosity
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Whey
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A bacteriological study of the homogenizing process in making ice cream
Fabian, Frederick William, 1888-1963
Text (1924)
Part of
Electronic Theses & Dissertations
The relation of viscosity to quality in ice cream
Scott, Everett C.
Text (1926)
Part of
Electronic Theses & Dissertations
Foam spray-dried cottage cheese whey as a source of solids in sherbets
Blakely, Lee Edward, 1940-
Text (1964)
Part of
Electronic Theses & Dissertations
Some processing methods which may affect quality in ice cream
Wilkowske, Roger Harold
Text (1950)
Part of
Electronic Theses & Dissertations
The relation of sugar content of the ice cream mix to overrun & quality of ice cream
Matsui, Toshihide
Text (1926)
Part of
Electronic Theses & Dissertations
A study of the effect of several proposed stabilizers on ice cream
Gould, Ira, Jr.
Text (1933)
Part of
Electronic Theses & Dissertations
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