Proportioning the ingredients for ice cream and other frozen products by the balance method
By: by O.E. Williams
Series: Bulletin / United States Department of Agriculture -- no. 1123; Bulletin of the U.S. Department of Agriculture -- no. 1123
Publisher: U.S. Dept. of Agriculture
Published: 1922
Place of publication: Washington, D.C
Language: eng
Number of pages: 13
Subjects: Ice cream, ices
Table of contents: title: The balance method : Five basic methods. pp. 1.; title: How the ingredients are proportioned : Examples 1 to 5. pp. 2.; title: Rough estimates for proportioning ingredients. pp. 10.; title: Adjustment of composition. pp. 11.