The use of stabilizers in ice cream

Carringer, Herman N.

The use of stabilizers in ice cream

Date Issued

August 1, 1948

Author(s)

Carringer, Herman N.

Advisor(s)

C. E. Wylie

Additional Advisor(s)

Thomas B. Harrison

John O. Mundt

Permanent URI

https://trace.tennessee.edu/handle/20.500.14382/45671

Abstract

This study was undertaken for the purpose of comparing the efficiency and characteristics of various stabilizers used in ice cream mix with a basic stabilizer, sodium alginate (or Dariloid), as the index to the study.

Degree

Master of Science

Major

Animal Husbandry

File(s)

Name

Thesis48C318.pdf

Size

30.01 MB

Format

Unknown

Checksum (MD5)

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