2 edition of Quality of sour cream and non-butterfat sour dressing found in the catalog.
Includes bibliographical references (p. 6).
|Statement||by Lester Hankin, Donald Shields, and J. Gordon Hanna|
|Series||Bulletin / Connecticut Agricultural Experiment Station -- no. 795, Bulletin (Connecticut Agricultural Experiment Station) -- 795.|
|Contributions||Shields, Donald, Hanna, J. Gordon|
|LC Classifications||TX551.3 .H241q|
|The Physical Object|
|Pagination||6 p. ;|
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Twenty-one samples of sour cream and 7 samples of non-butterfat sour dressing were collected at food stores in Connecticut during Oct.-Dec. All dressings but only 5 of the 21 sour creams stated that a stabilizer or emulsifier was used.
The code periods for sour creams stamped on the container ranged widely (from 25 to 60 days) and those for the dressings from 30 to 90 : L. Hankin, D. Shields, J.
Hanna. New Prod ucts OX ~ Letl. rs Si. Meter T Vl trap Coax hand book 12 6 Mel~ 24 34 36 38 40 Promot ing V HF Propag~ ion Chart for June D X Book Caveat Emptor Forlli 44 48 54 58 STAFF Editors Wayn e Green W2NSD!1. Kay la Bloom Wl EM V Advertising Bill Beatty 60 64 Swift's Premium Tender-Grown, Gov't- PUDNX King Sour Non-Butterfat" \lijj Inspected, Shipped D&D, Dressed & Drawn, reserves Sour Dressing?up 49' Fresh.
Grapes, red or green (European type, such as Thompson seedless), raw Lettuce, green leaf, raw Lettuce, iceberg (includes crisphead types), raw Margarine, regular, 80% fat, composite, tub, with salt Margarine-like, margarine-butter blend, soybean oil and butter Margarine-like, vegetable oil spread, 60% fat, stick, with salt Miso Muffins.
1 cheese, romano cheese, roquefort cheese, swiss cheese, tilsit cheese, past process, american, fort w/ vitamin d cheese, past process, pimento cheese, past process, swiss cheese fd, cold pk, american cheese fd, past process, american, vitamin d fort 44 cheese fd, past process, swiss cheese.
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