CALCULATION OF THE FREEZING POINT OF GELATO MIXTURE
收藏NIAID Data Ecosystem2026-03-10 收录
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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：
2018-06-27
