. Bulletin - Massachusetts Agricultural Experiment Station. Agriculture -- Massachusetts. HIGH AGING TEMPERATURES FOR ICE CREAM Plate 3. — The Effect of Initial Aging at 68° F. on Melting Resistance when the Gelatin Content was Decreased. 1 — per cent Gelatin (control), aged 24 hours at 38° F. 2 — per cent Gelatin, aged 4 hours at 68° F. plus 20 hours at 38° F. 3 — per cent Gelatin, aged 4 hours at 68° F. plus 20 hours at 38° Plate 4. — The Effect of Initial Aging at 68° F. on the Melting Resistance of a Gelatin-free Mix. 1 — Aged 24 hours at 38° F. (control). 2 — Aged 4 hours
. Bulletin - Massachusetts Agricultural Experiment Station. Agriculture -- Massachusetts. HIGH AGING TEMPERATURES FOR ICE CREAM Plate 3. — The Effect of Initial Aging at 68° F. on Melting Resistance when the Gelatin Content was Decreased. 1 — per cent Gelatin (control), aged 24 hours at 38° F. 2 — per cent Gelatin, aged 4 hours at 68° F. plus 20 hours at 38° F. 3 — per cent Gelatin, aged 4 hours at 68° F. plus 20 hours at 38° Plate 4. — The Effect of Initial Aging at 68° F. on the Melting Resistance of a Gelatin-free Mix. 1 — Aged 24 hours at 38° F. (control). 2 — Aged 4 hours at 68° F. plus 20 hours at 38° Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Massachusetts Agricultural Experiment Station. Amherst, : Massachusetts Agricultural Experiment Station, 1907-1974
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