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You searched for subject:(Ice cream). Showing records 1 – 30 of 121 total matches.

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University of Guelph

1. Zulim Botega, Daniele. APPLICATION OF RICE BRAN WAX ORGANOGEL TO SUBSTITUTE SOLID FAT AND ENHANCE UNSATURATED FAT CONTENT IN ICE CREAM.

Degree: MS, Department of Food Science, 2012, University of Guelph

 The objective of this study was to investigate the potential application of rice bran wax (RBW) organogel to replace solid fat content and create the… (more)

Subjects/Keywords: Ice cream; organogel; rice bran wax; ice cream structure

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Zulim Botega, D. (2012). APPLICATION OF RICE BRAN WAX ORGANOGEL TO SUBSTITUTE SOLID FAT AND ENHANCE UNSATURATED FAT CONTENT IN ICE CREAM. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/3291

Chicago Manual of Style (16th Edition):

Zulim Botega, Daniele. “APPLICATION OF RICE BRAN WAX ORGANOGEL TO SUBSTITUTE SOLID FAT AND ENHANCE UNSATURATED FAT CONTENT IN ICE CREAM.” 2012. Masters Thesis, University of Guelph. Accessed January 25, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/3291.

MLA Handbook (7th Edition):

Zulim Botega, Daniele. “APPLICATION OF RICE BRAN WAX ORGANOGEL TO SUBSTITUTE SOLID FAT AND ENHANCE UNSATURATED FAT CONTENT IN ICE CREAM.” 2012. Web. 25 Jan 2021.

Vancouver:

Zulim Botega D. APPLICATION OF RICE BRAN WAX ORGANOGEL TO SUBSTITUTE SOLID FAT AND ENHANCE UNSATURATED FAT CONTENT IN ICE CREAM. [Internet] [Masters thesis]. University of Guelph; 2012. [cited 2021 Jan 25]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/3291.

Council of Science Editors:

Zulim Botega D. APPLICATION OF RICE BRAN WAX ORGANOGEL TO SUBSTITUTE SOLID FAT AND ENHANCE UNSATURATED FAT CONTENT IN ICE CREAM. [Masters Thesis]. University of Guelph; 2012. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/3291

2. Foskett, Clifford Robert. Plastic cream as an ingredient of ice cream.

Degree: Dairy, 1933, University of Massachusetts

Subjects/Keywords: Cream; Ice cream; ices

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APA (6th Edition):

Foskett, C. R. (1933). Plastic cream as an ingredient of ice cream. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/theses/1520

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Foskett, Clifford Robert. “Plastic cream as an ingredient of ice cream.” 1933. Thesis, University of Massachusetts. Accessed January 25, 2021. https://scholarworks.umass.edu/theses/1520.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Foskett, Clifford Robert. “Plastic cream as an ingredient of ice cream.” 1933. Web. 25 Jan 2021.

Vancouver:

Foskett CR. Plastic cream as an ingredient of ice cream. [Internet] [Thesis]. University of Massachusetts; 1933. [cited 2021 Jan 25]. Available from: https://scholarworks.umass.edu/theses/1520.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Foskett CR. Plastic cream as an ingredient of ice cream. [Thesis]. University of Massachusetts; 1933. Available from: https://scholarworks.umass.edu/theses/1520

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Nova

3. Carbó, Marina Cercós. A marketing plan for the ice cream brand Max Adventures in food service.

Degree: 2013, Universidade Nova

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business… (more)

Subjects/Keywords: Unilever; Ice cream; Max Adventures; Marketing plan

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APA (6th Edition):

Carbó, M. C. (2013). A marketing plan for the ice cream brand Max Adventures in food service. (Thesis). Universidade Nova. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/9816

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Carbó, Marina Cercós. “A marketing plan for the ice cream brand Max Adventures in food service.” 2013. Thesis, Universidade Nova. Accessed January 25, 2021. http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/9816.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Carbó, Marina Cercós. “A marketing plan for the ice cream brand Max Adventures in food service.” 2013. Web. 25 Jan 2021.

Vancouver:

Carbó MC. A marketing plan for the ice cream brand Max Adventures in food service. [Internet] [Thesis]. Universidade Nova; 2013. [cited 2021 Jan 25]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/9816.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Carbó MC. A marketing plan for the ice cream brand Max Adventures in food service. [Thesis]. Universidade Nova; 2013. Available from: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/9816

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Penn State University

4. Rolon, Maria Laura. Effect of fat content on physical properties and consumer acceptability of vanilla ice cream.

Degree: 2016, Penn State University

 Over the past few decades, the food industry has been seeking to reduce the energy density of many products. Fat reduction is often pursued as… (more)

Subjects/Keywords: ICE CREAM; FAT REDUCTION; MALTODEXTRIN; CONSUMER ACCEPTABILITY

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APA (6th Edition):

Rolon, M. L. (2016). Effect of fat content on physical properties and consumer acceptability of vanilla ice cream. (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/dz010q04x

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Rolon, Maria Laura. “Effect of fat content on physical properties and consumer acceptability of vanilla ice cream.” 2016. Thesis, Penn State University. Accessed January 25, 2021. https://submit-etda.libraries.psu.edu/catalog/dz010q04x.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Rolon, Maria Laura. “Effect of fat content on physical properties and consumer acceptability of vanilla ice cream.” 2016. Web. 25 Jan 2021.

Vancouver:

Rolon ML. Effect of fat content on physical properties and consumer acceptability of vanilla ice cream. [Internet] [Thesis]. Penn State University; 2016. [cited 2021 Jan 25]. Available from: https://submit-etda.libraries.psu.edu/catalog/dz010q04x.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rolon ML. Effect of fat content on physical properties and consumer acceptability of vanilla ice cream. [Thesis]. Penn State University; 2016. Available from: https://submit-etda.libraries.psu.edu/catalog/dz010q04x

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

5. Michalicová, Anežka. Design stroje na výrobu točené zmrzliny: Design of Ice-Cream Machine.

Degree: 2019, Brno University of Technology

 Contents of this graduation thesis is the proposal of design machine for producing soft ice cream of the stand type specified for store spaces. Part… (more)

Subjects/Keywords: Točená zmrzlina; zmrzlinový stroj; dizajn.; Soft ice cream; ice cream machine; design.

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APA (6th Edition):

Michalicová, A. (2019). Design stroje na výrobu točené zmrzliny: Design of Ice-Cream Machine. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/60829

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Michalicová, Anežka. “Design stroje na výrobu točené zmrzliny: Design of Ice-Cream Machine.” 2019. Thesis, Brno University of Technology. Accessed January 25, 2021. http://hdl.handle.net/11012/60829.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Michalicová, Anežka. “Design stroje na výrobu točené zmrzliny: Design of Ice-Cream Machine.” 2019. Web. 25 Jan 2021.

Vancouver:

Michalicová A. Design stroje na výrobu točené zmrzliny: Design of Ice-Cream Machine. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/11012/60829.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Michalicová A. Design stroje na výrobu točené zmrzliny: Design of Ice-Cream Machine. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/60829

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

6. Horsley, Ernest N. A study of Massachusetts ice cream.

Degree: Dairy, 1932, University of Massachusetts

Subjects/Keywords: Ice cream industry; Ice cream; ices

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APA (6th Edition):

Horsley, E. N. (1932). A study of Massachusetts ice cream. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/theses/1624

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Horsley, Ernest N. “A study of Massachusetts ice cream.” 1932. Thesis, University of Massachusetts. Accessed January 25, 2021. https://scholarworks.umass.edu/theses/1624.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Horsley, Ernest N. “A study of Massachusetts ice cream.” 1932. Web. 25 Jan 2021.

Vancouver:

Horsley EN. A study of Massachusetts ice cream. [Internet] [Thesis]. University of Massachusetts; 1932. [cited 2021 Jan 25]. Available from: https://scholarworks.umass.edu/theses/1624.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Horsley EN. A study of Massachusetts ice cream. [Thesis]. University of Massachusetts; 1932. Available from: https://scholarworks.umass.edu/theses/1624

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Technical University of Lisbon

7. Pereira, Gonçalo Henrique Duque Fonseca. Lealdade à marca Santini : notoriedade, imagem e envolvimento.

Degree: 2013, Technical University of Lisbon

Mestrado em Marketing

Este estudo teve como principal objectivo analisar os determinantes da lealdade à marca Santini, numa perspectiva de Capital da Marca Centrado no… (more)

Subjects/Keywords: Lealdade; Notoriedade; Associações; Envolvimento; Santini; Loyalty; Awareness; Associations; Involvement; Ice-cream

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APA (6th Edition):

Pereira, G. H. D. F. (2013). Lealdade à marca Santini : notoriedade, imagem e envolvimento. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/11342

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pereira, Gonçalo Henrique Duque Fonseca. “Lealdade à marca Santini : notoriedade, imagem e envolvimento.” 2013. Thesis, Technical University of Lisbon. Accessed January 25, 2021. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/11342.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pereira, Gonçalo Henrique Duque Fonseca. “Lealdade à marca Santini : notoriedade, imagem e envolvimento.” 2013. Web. 25 Jan 2021.

Vancouver:

Pereira GHDF. Lealdade à marca Santini : notoriedade, imagem e envolvimento. [Internet] [Thesis]. Technical University of Lisbon; 2013. [cited 2021 Jan 25]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/11342.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pereira GHDF. Lealdade à marca Santini : notoriedade, imagem e envolvimento. [Thesis]. Technical University of Lisbon; 2013. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/11342

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

8. Milliatti, Mariana Carniel. Estudo reológico de formulações para sorvetes produzidos com diferentes estabilizantes.

Degree: Mestrado, Tecnologia de Alimentos, 2013, University of São Paulo

Seis formulações para sorvete foram produzidas com diferentes combinações entre os estabilizantes alimentícios Goma Guar, Goma Locusta (LBG) e Gelatina e foram avaliadas durante diferentes… (more)

Subjects/Keywords: Estabilizantes; Food stabilizer; Ice cream; Reologia; Rheology; Sorvete

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APA (6th Edition):

Milliatti, M. C. (2013). Estudo reológico de formulações para sorvetes produzidos com diferentes estabilizantes. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9133/tde-13112013-152811/ ;

Chicago Manual of Style (16th Edition):

Milliatti, Mariana Carniel. “Estudo reológico de formulações para sorvetes produzidos com diferentes estabilizantes.” 2013. Masters Thesis, University of São Paulo. Accessed January 25, 2021. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-13112013-152811/ ;.

MLA Handbook (7th Edition):

Milliatti, Mariana Carniel. “Estudo reológico de formulações para sorvetes produzidos com diferentes estabilizantes.” 2013. Web. 25 Jan 2021.

Vancouver:

Milliatti MC. Estudo reológico de formulações para sorvetes produzidos com diferentes estabilizantes. [Internet] [Masters thesis]. University of São Paulo; 2013. [cited 2021 Jan 25]. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-13112013-152811/ ;.

Council of Science Editors:

Milliatti MC. Estudo reológico de formulações para sorvetes produzidos com diferentes estabilizantes. [Masters Thesis]. University of São Paulo; 2013. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-13112013-152811/ ;

9. Rogovschi, Vladimir Dias. Avaliação dos efeitos da radiação ionizante nos aspectos microbiológicos, físico-químicos e sensoriais de sorvetes.

Degree: PhD, Tecnologia Nuclear - Aplicações, 2015, University of São Paulo

O sorvete é definido como gelado comestível obtido a partir da emulsão de gorduras e proteínas ou de uma mistura de água e açúcar, podendo… (more)

Subjects/Keywords: food irradiation; ice cream; irradiação de alimentos; microbiologia; microbiology; sorvete

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APA (6th Edition):

Rogovschi, V. D. (2015). Avaliação dos efeitos da radiação ionizante nos aspectos microbiológicos, físico-químicos e sensoriais de sorvetes. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/85/85131/tde-20032015-132902/ ;

Chicago Manual of Style (16th Edition):

Rogovschi, Vladimir Dias. “Avaliação dos efeitos da radiação ionizante nos aspectos microbiológicos, físico-químicos e sensoriais de sorvetes.” 2015. Doctoral Dissertation, University of São Paulo. Accessed January 25, 2021. http://www.teses.usp.br/teses/disponiveis/85/85131/tde-20032015-132902/ ;.

MLA Handbook (7th Edition):

Rogovschi, Vladimir Dias. “Avaliação dos efeitos da radiação ionizante nos aspectos microbiológicos, físico-químicos e sensoriais de sorvetes.” 2015. Web. 25 Jan 2021.

Vancouver:

Rogovschi VD. Avaliação dos efeitos da radiação ionizante nos aspectos microbiológicos, físico-químicos e sensoriais de sorvetes. [Internet] [Doctoral dissertation]. University of São Paulo; 2015. [cited 2021 Jan 25]. Available from: http://www.teses.usp.br/teses/disponiveis/85/85131/tde-20032015-132902/ ;.

Council of Science Editors:

Rogovschi VD. Avaliação dos efeitos da radiação ionizante nos aspectos microbiológicos, físico-químicos e sensoriais de sorvetes. [Doctoral Dissertation]. University of São Paulo; 2015. Available from: http://www.teses.usp.br/teses/disponiveis/85/85131/tde-20032015-132902/ ;

10. Martins, Luis Carlos da Silva. Olá marketing plan: the launching of an ice cream for the senior market.

Degree: 2011, RCAAP

This master project has the objective to develop a marketing strategic and operational plan to support the launching of a range of ice cream products… (more)

Subjects/Keywords: Marketing Plan; Ice cream; Product Launching; Senior consumer

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APA (6th Edition):

Martins, L. C. d. S. (2011). Olá marketing plan: the launching of an ice cream for the senior market. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/2810

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Martins, Luis Carlos da Silva. “Olá marketing plan: the launching of an ice cream for the senior market.” 2011. Thesis, RCAAP. Accessed January 25, 2021. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/2810.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Martins, Luis Carlos da Silva. “Olá marketing plan: the launching of an ice cream for the senior market.” 2011. Web. 25 Jan 2021.

Vancouver:

Martins LCdS. Olá marketing plan: the launching of an ice cream for the senior market. [Internet] [Thesis]. RCAAP; 2011. [cited 2021 Jan 25]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/2810.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Martins LCdS. Olá marketing plan: the launching of an ice cream for the senior market. [Thesis]. RCAAP; 2011. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/2810

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Oregon State University

11. Twigg, Kenneth William. Sherbet studies using orange and cranberry concentrate.

Degree: MS, Dairy Husbandry, 1956, Oregon State University

Subjects/Keywords: Ice cream; ices; etc.

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Twigg, K. W. (1956). Sherbet studies using orange and cranberry concentrate. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/51210

Chicago Manual of Style (16th Edition):

Twigg, Kenneth William. “Sherbet studies using orange and cranberry concentrate.” 1956. Masters Thesis, Oregon State University. Accessed January 25, 2021. http://hdl.handle.net/1957/51210.

MLA Handbook (7th Edition):

Twigg, Kenneth William. “Sherbet studies using orange and cranberry concentrate.” 1956. Web. 25 Jan 2021.

Vancouver:

Twigg KW. Sherbet studies using orange and cranberry concentrate. [Internet] [Masters thesis]. Oregon State University; 1956. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/1957/51210.

Council of Science Editors:

Twigg KW. Sherbet studies using orange and cranberry concentrate. [Masters Thesis]. Oregon State University; 1956. Available from: http://hdl.handle.net/1957/51210


Lithuanian Veterinary Academy

12. Lažaunikienė, Kristina. Valgomųjų ledų mikrobiologinės taršos kontrolė technologinio proceso metu.

Degree: Master, Zootechny, 2008, Lithuanian Veterinary Academy

Darbo tikslas: Išnagrinėti valgomųjų ledų gamybos tendencijas Lietuvoje bei įvertinti gamybos technologinio proceso įtaką valgomųjų ledų mikrobiologiniam užterštumui. Tyrimo uždaviniai: 1. Išanalizuoti valgomųjų ledų gamybos… (more)

Subjects/Keywords: Ledai; Mikrobiologinė kontrolė; Technologija; Ice-cream; Control of microbiological contamination; Technology

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APA (6th Edition):

Lažaunikienė, Kristina. (2008). Valgomųjų ledų mikrobiologinės taršos kontrolė technologinio proceso metu. (Masters Thesis). Lithuanian Veterinary Academy. Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2008~D_20080317_155109-80566 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Lažaunikienė, Kristina. “Valgomųjų ledų mikrobiologinės taršos kontrolė technologinio proceso metu.” 2008. Masters Thesis, Lithuanian Veterinary Academy. Accessed January 25, 2021. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2008~D_20080317_155109-80566 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Lažaunikienė, Kristina. “Valgomųjų ledų mikrobiologinės taršos kontrolė technologinio proceso metu.” 2008. Web. 25 Jan 2021.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Lažaunikienė, Kristina. Valgomųjų ledų mikrobiologinės taršos kontrolė technologinio proceso metu. [Internet] [Masters thesis]. Lithuanian Veterinary Academy; 2008. [cited 2021 Jan 25]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2008~D_20080317_155109-80566 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Lažaunikienė, Kristina. Valgomųjų ledų mikrobiologinės taršos kontrolė technologinio proceso metu. [Masters Thesis]. Lithuanian Veterinary Academy; 2008. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2008~D_20080317_155109-80566 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete


Michigan State University

13. Matsui, Toshihide. The relation of sugar content of the ice cream mix to overrun & quality of ice cream.

Degree: MS, 1926, Michigan State University

Subjects/Keywords: Ice cream; ices; etc

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Matsui, T. (1926). The relation of sugar content of the ice cream mix to overrun & quality of ice cream. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:24752

Chicago Manual of Style (16th Edition):

Matsui, Toshihide. “The relation of sugar content of the ice cream mix to overrun & quality of ice cream.” 1926. Masters Thesis, Michigan State University. Accessed January 25, 2021. http://etd.lib.msu.edu/islandora/object/etd:24752.

MLA Handbook (7th Edition):

Matsui, Toshihide. “The relation of sugar content of the ice cream mix to overrun & quality of ice cream.” 1926. Web. 25 Jan 2021.

Vancouver:

Matsui T. The relation of sugar content of the ice cream mix to overrun & quality of ice cream. [Internet] [Masters thesis]. Michigan State University; 1926. [cited 2021 Jan 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:24752.

Council of Science Editors:

Matsui T. The relation of sugar content of the ice cream mix to overrun & quality of ice cream. [Masters Thesis]. Michigan State University; 1926. Available from: http://etd.lib.msu.edu/islandora/object/etd:24752


Michigan State University

14. Funayama, Hohei. A study of the effect of time & temperature upon the swell obtained ice cream.

Degree: MS, 1921, Michigan State University

Subjects/Keywords: Ice cream; ices; etc

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APA (6th Edition):

Funayama, H. (1921). A study of the effect of time & temperature upon the swell obtained ice cream. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:48866

Chicago Manual of Style (16th Edition):

Funayama, Hohei. “A study of the effect of time & temperature upon the swell obtained ice cream.” 1921. Masters Thesis, Michigan State University. Accessed January 25, 2021. http://etd.lib.msu.edu/islandora/object/etd:48866.

MLA Handbook (7th Edition):

Funayama, Hohei. “A study of the effect of time & temperature upon the swell obtained ice cream.” 1921. Web. 25 Jan 2021.

Vancouver:

Funayama H. A study of the effect of time & temperature upon the swell obtained ice cream. [Internet] [Masters thesis]. Michigan State University; 1921. [cited 2021 Jan 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:48866.

Council of Science Editors:

Funayama H. A study of the effect of time & temperature upon the swell obtained ice cream. [Masters Thesis]. Michigan State University; 1921. Available from: http://etd.lib.msu.edu/islandora/object/etd:48866


Michigan State University

15. Mickle, James Burket. The effect of storage upon shrinkage and the nitrogen distribution in ice cream.

Degree: PhD, 1953, Michigan State University

Subjects/Keywords: Ice cream; ices; etc

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APA (6th Edition):

Mickle, J. B. (1953). The effect of storage upon shrinkage and the nitrogen distribution in ice cream. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:5143

Chicago Manual of Style (16th Edition):

Mickle, James Burket. “The effect of storage upon shrinkage and the nitrogen distribution in ice cream.” 1953. Doctoral Dissertation, Michigan State University. Accessed January 25, 2021. http://etd.lib.msu.edu/islandora/object/etd:5143.

MLA Handbook (7th Edition):

Mickle, James Burket. “The effect of storage upon shrinkage and the nitrogen distribution in ice cream.” 1953. Web. 25 Jan 2021.

Vancouver:

Mickle JB. The effect of storage upon shrinkage and the nitrogen distribution in ice cream. [Internet] [Doctoral dissertation]. Michigan State University; 1953. [cited 2021 Jan 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:5143.

Council of Science Editors:

Mickle JB. The effect of storage upon shrinkage and the nitrogen distribution in ice cream. [Doctoral Dissertation]. Michigan State University; 1953. Available from: http://etd.lib.msu.edu/islandora/object/etd:5143


Michigan State University

16. Lankford, Marion Price. The influence of various ingredients upon cohesion and body characteristics of ice cream.

Degree: MS, 1948, Michigan State University

Subjects/Keywords: Ice cream; ices; etc

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APA (6th Edition):

Lankford, M. P. (1948). The influence of various ingredients upon cohesion and body characteristics of ice cream. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8369

Chicago Manual of Style (16th Edition):

Lankford, Marion Price. “The influence of various ingredients upon cohesion and body characteristics of ice cream.” 1948. Masters Thesis, Michigan State University. Accessed January 25, 2021. http://etd.lib.msu.edu/islandora/object/etd:8369.

MLA Handbook (7th Edition):

Lankford, Marion Price. “The influence of various ingredients upon cohesion and body characteristics of ice cream.” 1948. Web. 25 Jan 2021.

Vancouver:

Lankford MP. The influence of various ingredients upon cohesion and body characteristics of ice cream. [Internet] [Masters thesis]. Michigan State University; 1948. [cited 2021 Jan 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8369.

Council of Science Editors:

Lankford MP. The influence of various ingredients upon cohesion and body characteristics of ice cream. [Masters Thesis]. Michigan State University; 1948. Available from: http://etd.lib.msu.edu/islandora/object/etd:8369


Michigan State University

17. Wilkowske, Roger Harold. Some processing methods which may affect quality in ice cream.

Degree: MS, 1950, Michigan State University

Subjects/Keywords: Ice cream; ices; etc

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APA (6th Edition):

Wilkowske, R. H. (1950). Some processing methods which may affect quality in ice cream. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8370

Chicago Manual of Style (16th Edition):

Wilkowske, Roger Harold. “Some processing methods which may affect quality in ice cream.” 1950. Masters Thesis, Michigan State University. Accessed January 25, 2021. http://etd.lib.msu.edu/islandora/object/etd:8370.

MLA Handbook (7th Edition):

Wilkowske, Roger Harold. “Some processing methods which may affect quality in ice cream.” 1950. Web. 25 Jan 2021.

Vancouver:

Wilkowske RH. Some processing methods which may affect quality in ice cream. [Internet] [Masters thesis]. Michigan State University; 1950. [cited 2021 Jan 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8370.

Council of Science Editors:

Wilkowske RH. Some processing methods which may affect quality in ice cream. [Masters Thesis]. Michigan State University; 1950. Available from: http://etd.lib.msu.edu/islandora/object/etd:8370


Michigan State University

18. Scott, Kenneth Terry. The reliability of several formulas for the calculation of weight per gallon of ice cream mixes of varying compositions.

Degree: MS, 1951, Michigan State University

Subjects/Keywords: Ice cream; ices; etc

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APA (6th Edition):

Scott, K. T. (1951). The reliability of several formulas for the calculation of weight per gallon of ice cream mixes of varying compositions. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8371

Chicago Manual of Style (16th Edition):

Scott, Kenneth Terry. “The reliability of several formulas for the calculation of weight per gallon of ice cream mixes of varying compositions.” 1951. Masters Thesis, Michigan State University. Accessed January 25, 2021. http://etd.lib.msu.edu/islandora/object/etd:8371.

MLA Handbook (7th Edition):

Scott, Kenneth Terry. “The reliability of several formulas for the calculation of weight per gallon of ice cream mixes of varying compositions.” 1951. Web. 25 Jan 2021.

Vancouver:

Scott KT. The reliability of several formulas for the calculation of weight per gallon of ice cream mixes of varying compositions. [Internet] [Masters thesis]. Michigan State University; 1951. [cited 2021 Jan 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8371.

Council of Science Editors:

Scott KT. The reliability of several formulas for the calculation of weight per gallon of ice cream mixes of varying compositions. [Masters Thesis]. Michigan State University; 1951. Available from: http://etd.lib.msu.edu/islandora/object/etd:8371


Michigan State University

19. Kearney, Joshua Wilson. Factors affecting fat losses in ice cream processing.

Degree: MS, 1952, Michigan State University

Subjects/Keywords: Ice cream; ices; etc

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APA (6th Edition):

Kearney, J. W. (1952). Factors affecting fat losses in ice cream processing. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8372

Chicago Manual of Style (16th Edition):

Kearney, Joshua Wilson. “Factors affecting fat losses in ice cream processing.” 1952. Masters Thesis, Michigan State University. Accessed January 25, 2021. http://etd.lib.msu.edu/islandora/object/etd:8372.

MLA Handbook (7th Edition):

Kearney, Joshua Wilson. “Factors affecting fat losses in ice cream processing.” 1952. Web. 25 Jan 2021.

Vancouver:

Kearney JW. Factors affecting fat losses in ice cream processing. [Internet] [Masters thesis]. Michigan State University; 1952. [cited 2021 Jan 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8372.

Council of Science Editors:

Kearney JW. Factors affecting fat losses in ice cream processing. [Masters Thesis]. Michigan State University; 1952. Available from: http://etd.lib.msu.edu/islandora/object/etd:8372


Michigan State University

20. Scott, Everett C. The relation of viscosity to quality in ice cream.

Degree: MS, 1926, Michigan State University

Subjects/Keywords: Viscosity; Ice cream, ices, etc

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APA (6th Edition):

Scott, E. C. (1926). The relation of viscosity to quality in ice cream. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8201

Chicago Manual of Style (16th Edition):

Scott, Everett C. “The relation of viscosity to quality in ice cream.” 1926. Masters Thesis, Michigan State University. Accessed January 25, 2021. http://etd.lib.msu.edu/islandora/object/etd:8201.

MLA Handbook (7th Edition):

Scott, Everett C. “The relation of viscosity to quality in ice cream.” 1926. Web. 25 Jan 2021.

Vancouver:

Scott EC. The relation of viscosity to quality in ice cream. [Internet] [Masters thesis]. Michigan State University; 1926. [cited 2021 Jan 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8201.

Council of Science Editors:

Scott EC. The relation of viscosity to quality in ice cream. [Masters Thesis]. Michigan State University; 1926. Available from: http://etd.lib.msu.edu/islandora/object/etd:8201


University of Missouri – Columbia

21. Lin, Ting-Ning. Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams.

Degree: 2012, University of Missouri – Columbia

 The task of this study was to develop a multifunctional ice cream which can deliver multiple functional ingredients to consumers. A descriptive sensory analysis was… (more)

Subjects/Keywords: ice cream; probiotics; dietary fiber; prebiotics; functional ingredients

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APA (6th Edition):

Lin, T. (2012). Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams. (Thesis). University of Missouri – Columbia. Retrieved from https://doi.org/10.32469/10355/15082

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lin, Ting-Ning. “Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams.” 2012. Thesis, University of Missouri – Columbia. Accessed January 25, 2021. https://doi.org/10.32469/10355/15082.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lin, Ting-Ning. “Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams.” 2012. Web. 25 Jan 2021.

Vancouver:

Lin T. Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams. [Internet] [Thesis]. University of Missouri – Columbia; 2012. [cited 2021 Jan 25]. Available from: https://doi.org/10.32469/10355/15082.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lin T. Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams. [Thesis]. University of Missouri – Columbia; 2012. Available from: https://doi.org/10.32469/10355/15082

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas Tech University

22. Smith, L. Burnell. A study of the detection of foreign fat in ice cream.

Degree: Dairy Science, 1951, Texas Tech University

Subjects/Keywords: Ice cream; ices; etc

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APA (6th Edition):

Smith, L. B. (1951). A study of the detection of foreign fat in ice cream. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/8878

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Smith, L Burnell. “A study of the detection of foreign fat in ice cream.” 1951. Thesis, Texas Tech University. Accessed January 25, 2021. http://hdl.handle.net/2346/8878.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Smith, L Burnell. “A study of the detection of foreign fat in ice cream.” 1951. Web. 25 Jan 2021.

Vancouver:

Smith LB. A study of the detection of foreign fat in ice cream. [Internet] [Thesis]. Texas Tech University; 1951. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/2346/8878.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Smith LB. A study of the detection of foreign fat in ice cream. [Thesis]. Texas Tech University; 1951. Available from: http://hdl.handle.net/2346/8878

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

23. Sládková, Veronika. Vliv stabilizátorů a dalších složek na výslednou kvalitu sypkých směsí pro výrobu zmrzlin: Influence of stabilizers and other components on final quality of mixtures for ice-cream production.

Degree: 2019, Brno University of Technology

 Presented diploma thesis was focused on study of influence of stabilizers and other components on final quality of mixtures for ice-cream production. This thesis was… (more)

Subjects/Keywords: Zmrzliny; stabilizátory; emulgátory; míchání; viskozita; Ice cream; stabilizers; emulsifiers; mixing; viscosity

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APA (6th Edition):

Sládková, V. (2019). Vliv stabilizátorů a dalších složek na výslednou kvalitu sypkých směsí pro výrobu zmrzlin: Influence of stabilizers and other components on final quality of mixtures for ice-cream production. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/2388

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sládková, Veronika. “Vliv stabilizátorů a dalších složek na výslednou kvalitu sypkých směsí pro výrobu zmrzlin: Influence of stabilizers and other components on final quality of mixtures for ice-cream production.” 2019. Thesis, Brno University of Technology. Accessed January 25, 2021. http://hdl.handle.net/11012/2388.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sládková, Veronika. “Vliv stabilizátorů a dalších složek na výslednou kvalitu sypkých směsí pro výrobu zmrzlin: Influence of stabilizers and other components on final quality of mixtures for ice-cream production.” 2019. Web. 25 Jan 2021.

Vancouver:

Sládková V. Vliv stabilizátorů a dalších složek na výslednou kvalitu sypkých směsí pro výrobu zmrzlin: Influence of stabilizers and other components on final quality of mixtures for ice-cream production. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/11012/2388.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sládková V. Vliv stabilizátorů a dalších složek na výslednou kvalitu sypkých směsí pro výrobu zmrzlin: Influence of stabilizers and other components on final quality of mixtures for ice-cream production. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/2388

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

24. Ripper, Richard Willis. A bacteriological and chemical study of ice milk.

Degree: 1951, Kansas State University

Subjects/Keywords: Ice cream; ices; etc

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APA (6th Edition):

Ripper, R. W. (1951). A bacteriological and chemical study of ice milk. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/18608

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ripper, Richard Willis. “A bacteriological and chemical study of ice milk.” 1951. Thesis, Kansas State University. Accessed January 25, 2021. http://hdl.handle.net/2097/18608.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ripper, Richard Willis. “A bacteriological and chemical study of ice milk.” 1951. Web. 25 Jan 2021.

Vancouver:

Ripper RW. A bacteriological and chemical study of ice milk. [Internet] [Thesis]. Kansas State University; 1951. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/2097/18608.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ripper RW. A bacteriological and chemical study of ice milk. [Thesis]. Kansas State University; 1951. Available from: http://hdl.handle.net/2097/18608

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Massey University

25. Chalermnon, Naiyawit. Properties of oil-in-water emulsions and ice creams made from coconut milk.

Degree: PhD, Food Science, 2013, Massey University

 Coconut milk (CM) containing coconut oil extracted from the endosperm (meat) of coconut fruit is not stable and undergoes a rapid separation into a creaming… (more)

Subjects/Keywords: Non-dairy frozen desserts; Ice cream, ices, etc; Coconut; Emulsions

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APA (6th Edition):

Chalermnon, N. (2013). Properties of oil-in-water emulsions and ice creams made from coconut milk. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/5186

Chicago Manual of Style (16th Edition):

Chalermnon, Naiyawit. “Properties of oil-in-water emulsions and ice creams made from coconut milk.” 2013. Doctoral Dissertation, Massey University. Accessed January 25, 2021. http://hdl.handle.net/10179/5186.

MLA Handbook (7th Edition):

Chalermnon, Naiyawit. “Properties of oil-in-water emulsions and ice creams made from coconut milk.” 2013. Web. 25 Jan 2021.

Vancouver:

Chalermnon N. Properties of oil-in-water emulsions and ice creams made from coconut milk. [Internet] [Doctoral dissertation]. Massey University; 2013. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10179/5186.

Council of Science Editors:

Chalermnon N. Properties of oil-in-water emulsions and ice creams made from coconut milk. [Doctoral Dissertation]. Massey University; 2013. Available from: http://hdl.handle.net/10179/5186


Kansas State University

26. Dubois, Charles Merlyn. The bacterial flora of ice cream mixes when pasteurized at different temperatures.

Degree: 1932, Kansas State University

Subjects/Keywords: Ice cream; ices; etc

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APA (6th Edition):

Dubois, C. M. (1932). The bacterial flora of ice cream mixes when pasteurized at different temperatures. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/18050

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dubois, Charles Merlyn. “The bacterial flora of ice cream mixes when pasteurized at different temperatures.” 1932. Thesis, Kansas State University. Accessed January 25, 2021. http://hdl.handle.net/2097/18050.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dubois, Charles Merlyn. “The bacterial flora of ice cream mixes when pasteurized at different temperatures.” 1932. Web. 25 Jan 2021.

Vancouver:

Dubois CM. The bacterial flora of ice cream mixes when pasteurized at different temperatures. [Internet] [Thesis]. Kansas State University; 1932. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/2097/18050.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dubois CM. The bacterial flora of ice cream mixes when pasteurized at different temperatures. [Thesis]. Kansas State University; 1932. Available from: http://hdl.handle.net/2097/18050

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Missouri – Columbia

27. Fenner, Elizabeth A. Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream.

Degree: 2011, University of Missouri – Columbia

 [ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Encapsulation of flavors can be applied to the ice cream industry to create novel… (more)

Subjects/Keywords: ice cream flavor; dynamic headspace analysis; encapsulation method

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APA (6th Edition):

Fenner, E. A. (2011). Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream. (Thesis). University of Missouri – Columbia. Retrieved from http://hdl.handle.net/10355/14603

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Fenner, Elizabeth A. “Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream.” 2011. Thesis, University of Missouri – Columbia. Accessed January 25, 2021. http://hdl.handle.net/10355/14603.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Fenner, Elizabeth A. “Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream.” 2011. Web. 25 Jan 2021.

Vancouver:

Fenner EA. Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream. [Internet] [Thesis]. University of Missouri – Columbia; 2011. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10355/14603.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Fenner EA. Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream. [Thesis]. University of Missouri – Columbia; 2011. Available from: http://hdl.handle.net/10355/14603

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of British Columbia

28. Wasson, Frederick Cleveland. A contribution to the bacteriology of ice cream.

Degree: MS- MSc, Agricultural Economics, 1933, University of British Columbia

[No abstract available]

Subjects/Keywords: Microbiology; Ice cream, ices, etc.

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APA (6th Edition):

Wasson, F. C. (1933). A contribution to the bacteriology of ice cream. (Masters Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/38255

Chicago Manual of Style (16th Edition):

Wasson, Frederick Cleveland. “A contribution to the bacteriology of ice cream.” 1933. Masters Thesis, University of British Columbia. Accessed January 25, 2021. http://hdl.handle.net/2429/38255.

MLA Handbook (7th Edition):

Wasson, Frederick Cleveland. “A contribution to the bacteriology of ice cream.” 1933. Web. 25 Jan 2021.

Vancouver:

Wasson FC. A contribution to the bacteriology of ice cream. [Internet] [Masters thesis]. University of British Columbia; 1933. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/2429/38255.

Council of Science Editors:

Wasson FC. A contribution to the bacteriology of ice cream. [Masters Thesis]. University of British Columbia; 1933. Available from: http://hdl.handle.net/2429/38255

29. Percival, Gordon Pittinger. The viscosity and surface tension of the principal proteins in ice cream.

Degree: Chemistry, 1926, University of Massachusetts

Subjects/Keywords: Ice cream; ices; Viscosity

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APA (6th Edition):

Percival, G. P. (1926). The viscosity and surface tension of the principal proteins in ice cream. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/theses/1867

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Percival, Gordon Pittinger. “The viscosity and surface tension of the principal proteins in ice cream.” 1926. Thesis, University of Massachusetts. Accessed January 25, 2021. https://scholarworks.umass.edu/theses/1867.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Percival, Gordon Pittinger. “The viscosity and surface tension of the principal proteins in ice cream.” 1926. Web. 25 Jan 2021.

Vancouver:

Percival GP. The viscosity and surface tension of the principal proteins in ice cream. [Internet] [Thesis]. University of Massachusetts; 1926. [cited 2021 Jan 25]. Available from: https://scholarworks.umass.edu/theses/1867.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Percival GP. The viscosity and surface tension of the principal proteins in ice cream. [Thesis]. University of Massachusetts; 1926. Available from: https://scholarworks.umass.edu/theses/1867

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

30. Pettee, Donald A. Studies on the use of egg in plain ice cream.

Degree: Dairy, 1929, University of Massachusetts

Subjects/Keywords: Eggs; Ice cream; ices

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APA (6th Edition):

Pettee, D. A. (1929). Studies on the use of egg in plain ice cream. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/theses/1875

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pettee, Donald A. “Studies on the use of egg in plain ice cream.” 1929. Thesis, University of Massachusetts. Accessed January 25, 2021. https://scholarworks.umass.edu/theses/1875.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pettee, Donald A. “Studies on the use of egg in plain ice cream.” 1929. Web. 25 Jan 2021.

Vancouver:

Pettee DA. Studies on the use of egg in plain ice cream. [Internet] [Thesis]. University of Massachusetts; 1929. [cited 2021 Jan 25]. Available from: https://scholarworks.umass.edu/theses/1875.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pettee DA. Studies on the use of egg in plain ice cream. [Thesis]. University of Massachusetts; 1929. Available from: https://scholarworks.umass.edu/theses/1875

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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