Frozen Blood
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Frozen Red Cell Outdating
Author | : Peter B. Sherer |
Publsiher | : Unknown |
Total Pages | : 120 |
Release | : 1975 |
Genre | : Blood |
ISBN | : PURD:32754081247722 |
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Frozen Red Cell Outdating March 14 1975 Bethesda Maryland
Author | : Peter B. Sherer |
Publsiher | : Unknown |
Total Pages | : 120 |
Release | : 1975 |
Genre | : Blood |
ISBN | : MINN:20000003137268 |
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Report of the Director National Heart Lung and Blood Institute
Author | : National Heart, Lung, and Blood Institute |
Publsiher | : Unknown |
Total Pages | : 476 |
Release | : 1982 |
Genre | : Blood |
ISBN | : MINN:30000010706574 |
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Fresh Frozen Plasma January 1980 Through September 1984 63 Citations
Author | : Charlotte Kenton |
Publsiher | : Unknown |
Total Pages | : 16 |
Release | : 1984 |
Genre | : Blood |
ISBN | : MINN:319510029210421 |
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Life in the Frozen State
Author | : Barry J. Fuller,Nick Lane,Erica E. Benson |
Publsiher | : CRC Press |
Total Pages | : 699 |
Release | : 2004-05-10 |
Genre | : Medical |
ISBN | : 9780203647073 |
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While it is barely 50 years since the first reliable reports of the recovery of living cells frozen to cryogenic temperatures, there has been tremendous growth in the use of cryobiology in medicine, agriculture, horticulture, forestry, and the conservation of endangered or economically important species. As the first major text on cryobiolog
Frozen Blood
Author | : Michael Sheridan |
Publsiher | : Mentor |
Total Pages | : 240 |
Release | : 2003-01-01 |
Genre | : Murderers |
ISBN | : 1842102060 |
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Medical Department Orientation
Author | : United States. Bureau of Naval Personnel |
Publsiher | : Unknown |
Total Pages | : 272 |
Release | : 1969 |
Genre | : Electronic Book |
ISBN | : STANFORD:36105211334110 |
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Frozen Desserts
Author | : The Culinary Institute of America (CIA),Francisco J. Migoya |
Publsiher | : John Wiley & Sons |
Total Pages | : 452 |
Release | : 2008-08-25 |
Genre | : Cooking |
ISBN | : 9780470118665 |
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It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.