A Study of Causes of a Stale Metallic Flavor in Strawberry Ice Cream Together Wi
A Study of Causes of a Stale Metallic Flavor in Strawberry Ice Cream Together Wi
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In our eReader you can find the full English version of the book. Read A Study of Causes of a Stale Metallic Flavor in Strawberry Ice Cream Together Wi Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A Study of Causes of a Stale Metallic Flavor in Strawberry Ice Cream Together Wi
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28440. Appar- 428 BULLETIN No. 407 [November, ently the addition of a large percentage of berries sets up a system that is capable of resisting oxidation. Experiments were also made to determine the effect of different portions of frozen-pack berries on the oxidation-reduction potential of the ice-cream mix. The mix was similar and the berries were the same as those used above. The berry fractions (same as described on page 420) were added before aging for 24 hours at the rate of 10 percent by ...weight. The low Eh of the mix containing the washed and unwashed fiber indicated that it is partly this constituent, f the berry that causes the drop in Eh when the fruit is added to the ice cream (Table 14). The TABLE 14. EFFECT OF DIFFERENT STRAWBERRY FRAC- TIONS ON THE OXIDATION-REDUCTION POTEN- TIAL OF THE ICE-CREAM Mix Berry fraction added to mix at rate of 10 percent by weight Eh after aging the mix at 40 F. For 24 hours Control no berries . 44970 Whole fruit . 40193 Washed fiber . 33485 Unwashed fiber .
What to read after A Study of Causes of a Stale Metallic Flavor in Strawberry Ice Cream Together Wi?
You can find similar books in the "Read Also" column, or choose other free books by P H Paul Hubert Tracy to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
28440. Appar- 428 BULLETIN No. 407 [November, ently the addition of a large percentage of berries sets up a system that is capable of resisting oxidation. Experiments were also made to determine the effect of different portions of frozen-pack berries on the oxidation-reduction potential of the ice-cream mix. The mix was similar and the berries were the same as those used above. The berry fractions (same as described on page 420) were added before aging for 24 hours at the rate of 10 percent by ...weight. The low Eh of the mix containing the washed and unwashed fiber indicated that it is partly this constituent, f the berry that causes the drop in Eh when the fruit is added to the ice cream (Table 14). The TABLE 14. EFFECT OF DIFFERENT STRAWBERRY FRAC- TIONS ON THE OXIDATION-REDUCTION POTEN- TIAL OF THE ICE-CREAM Mix Berry fraction added to mix at rate of 10 percent by weight Eh after aging the mix at 40 F. For 24 hours Control no berries . 44970 Whole fruit . 40193 Washed fiber . 33485 Unwashed fiber .
What to read after A Study of Causes of a Stale Metallic Flavor in Strawberry Ice Cream Together Wi?
You can find similar books in the "Read Also" column, or choose other free books by P H Paul Hubert Tracy to read onlineMoreLess
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