Extension, Cooperative
Nebraska Agricultural Experiment Station: Historical Circulars
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Date of this Version
1-1924
Document Type
Article
Citation
Davis, H. P., Masurovsky, B. & Luithly, J. A. (1924). Ice cream ingredients (University of Nebraska Agricultural Experiment Station Circular No. 22)
Abstract
Ice cream is truly a frozen dairy product although other products than cream may enter into its make-up. The different ingredients that go into the ice cream mix exist in different qualities, grades, concentrations, and forms and it is desirable, therefore, for the ice cream maker to know something of them if a successful product is to be made.
Comments
ISSN 0099-5460 (print)
ISSN 2690-8034 (online)