CALCULATION OF THE FREEZING POINT OF GELATO MIXTURE
收藏Mendeley Data2024-01-31 更新2024-06-26 收录
下载链接：
https://data.mendeley.com/datasets/3jkngdr7wj
下载链接
链接失效反馈官方服务：
资源简介：
Explaination of the formula reported by Leighton et al (1927) for the calculation of the gelato mixture freezing point (FP). FP (°C) = Y + F2 where: Y is the sugars' content and type; F2 is the salts' content.
创建时间：
2024-01-31
