论文信息 - On the Calculation of the Freezing Point of Ice-Cream Mixes and of the Quantities of Ice Separated during the Freezing Process - 字舞流文

On the Calculation of the Freezing Point of Ice-Cream Mixes and of the Quantities of Ice Separated during the Freezing Process

[1] G. Scatchard. THE HYDRATION OF SUCROSE IN WATER SOLUTION AS CALCULATED FROM VAPOR-PRESSURE MEASUREMENTS. , 1921 .

[2] A. W. Bosworth,et al. CONDITION OF CASEIN AND SALTS IN MILK , 1915 .