BUKU BASA INDIA KAKAIT KARO «श्वेतकंद»
Temukaké kagunané saka
श्वेतकंद ing pilihan bibliografi iki. Buku kang kakait dening
श्वेतकंद lan pethikan cekak kang padha kanggo nyediyakaké panggunané ing sastra Basa India.
1
Practical Ice Cream Making and Practical Mix Tables - Page 61
... .5% GELATIN Pounds Pounds Ingredients Fat 15.00 sugar .50 gelatin 20.20 skim cond 20.70 cream 40% 8.28 43.60 milk 4% 1.74 100.00 100.00 100.00 100.00 Pounds Pounds Ingredients Fat 7.19 sugar .50 gelatin 18.60 sweet cond 19.60 ...
Arthur Devries Burke, 1933
2
Story of the Year - Page 34
11,919,170 Cheese (lbs.) . . . . . . . . . . . . . . . . . . . . . . . . .. 12,044,072 Butter (lbs.) . . . . . . . . . . . . . . . . . . . . . . . . .. 4,353,512 Pl. Whole Cond. (lbs.) . . . . . . . . . . . . . . . .. 2,254,008 Evap. (Units of Tall cs.) . . . . . . . . . . . . . . .. 1,310,596 Sweet, Cond. or B cs.
Dairymen's League Cooperative Association, 1922
3
Abstracts of Contributed Papers: Sessions C-IVD to CVIID - Page 578
Monkombu Sambasivan Swaminathan. 1033 GENETIC STUDIES AND BREEDING BEHAVIOUR OF a FEW INTERVARIETAL CROSSES IN FIELD BEAN (LAB LAB PURPUREUS L. SWEET) K.M.D.Nayar, G. Shivashankar, B . A. Saty an .
Monkombu Sambasivan Swaminathan, 1983
4
Report of Proceedings - Volumes 28-30 - Page 110
12 8 7 13% 6 2% Salt 114 hi % 1 % % 4,000% 2,730% 2,548% 4,612 2,006% 1.000% January February March April May June Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. 078 701 870 504 410 Whole Sweet Cond. ... 1,070 1,300 1,900 3,000 1.800 Skim ...
International Association of Ice Cream Manufacturers, 1928
5
Practical Ice Cream Making - Page 297
.40 stabilizer .38 Cream, .25 egg yolk (dry) . . .23 18.5% 15 70 sweet cond skim. 4 39 10.99 Milk, 3.8% 62.30 cream, 18.5% . . . 12.94 milk, 3.8% . 11.52 .49 4.57 1.12 16.09 1.61 Sweet cond. skim 28-42 Egg yolk i nn no i ">. m in ns 37 71 (dry) ...
Arthur Devries Burke, 1947
6
Agriculture in Japan: current issues and possible ... - Page 60
Remains unchanged 0% LIPC mark-up (Y/Kg) 358, 543 or 984 y/kg, depending on the product 15% TE. : Per cent part (%) 34.1 33.3 32.4 31.5 306 29.8 15% Fixed part (Y/Kg) 668 651 634 616 599 582 15% Sweet, cond. whole milk In quota ...
Loek Boonekamp, Nōgyō Sōgyō Kenkyūjo (Japan), 1995
7
Report of the Proceedings of the Annual Convention
Skim Sweet Cond .... .... 404 '170% Skim Plain Cond 1,410 500 li084 832 346 728 825 2,115 969 412 '666 .... .... 290 125 410 382 675 300 155 20 12 13 22% 10 5 Egg Powder or AA. .. 12 8 7 13% 6 2% 1% % 1 % % 4,000% 2,730% 2,548% ...
International Association of Ice Cream Manufacturers, 1930
8
Abstracts of Contributed Papers: Sessions C-IVD to C-VIID ... - Page 578
Monkombu Sambasivan Swaminathan. 1035 GENETIC STUDIES AND BREEDING* BEHAVIOUR OF A FEW INTERPARIETAL CROSSES IN FIELD BEAN (LAB LAB PURFUREUS L. SWEET) K.M.D.Nayar, G. Shivashankar, B . A. Saty an .
Monkombu Sambasivan Swaminathan, 1983
9
Food service in institutions - Page 139
Whole Milk Sweet Cond. Whole Milk Powdered Whole Milk Fluid Skim Milk Evap. Skim Milk Powdered Skim Milk Per Cent Per Cent Per Cent Per Cent Per Cent Per Cent Per Cent Water 87.00 72.00 30.00 1.50 91.20 78.50 2.50 Cane sugar 0 ...
Bessie Brooks West, LeVelle Wood, 1945
10
The Works of the British Poets: With Prefaces, ... - Volume 13 - Page 791
Nay, were you guiltyl I'll no more complain; One tear from you o'crpays a life of pain ! She, Phryne, promi 'd topromote my vows : bhe took. but never gave my hillet-doux. You're gone abroad. she confidently swears, Ost when your sweet-cond ...
Robert Anderson, Geoffrey Chaucer, Henry Howard Earl of Surrey, 1795
