Report of an Investigation Into the Effect of Freezing Ice Cream in an Atmosphere of Carbon Dioxide
National Association of Ice Cream Manufacturers, 1922 - Carbon dioxide - 49 pages
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48 hours aarara accessory food factor acidity agar plates agar tubes age-weight curve amount of carbon antiseptic or bactericidal April 20 atmosphere of carbon Average Bacterial Counts bonated butter fat carbon dioxide content carbon dioxide gas carbonated and uncarbonated carbonated cream cereus CO2 gas co2 Per cc coli commercial ice cream cubic centimeters days after freezing diet dioxide ice cream dust content dust particles employed experiments fair fair flavor freezer gram guinea pig H ion hardening room Heath process Heathized Ice Cream Heathized product highly buffered immediately after freezing incubated Influence of Carbon investigation ion concentration jars measuring burette medium melting normal and Heathized normal ice cream ordinary atmospheric ordinary ice cream oream organism ounces Pair paratyphosus PAUL HEATH percent Plain agar plates rats regular and carbonated samples scurvy slant agar Soant to fair soluble specific gravity stock cream Streptococcus lactis vitamin vitamin-A