David F Cox
Biographic Data
| ID | 4086067 |
|---|---|
| NAME | David F Cox |
| GIVEN NAMES | David F |
| FAMILY NAME | Cox |
| SIGNATURE | COX D F |
| AFFILIATIONS | Iowa State University |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1962 |
| LATEST PUBLICATION YEAR | 2000 |
| H-INDEX | 0 |
Effect of Cream of Tartar Level and Egg White Temperature on Angel Food Cake Quality
The effects of amount of cream of tartar, time of cream of tartar addition, and egg white temperature were evaluated with angel food cakes. Two replications of each of 12 treatments were used: factorial combinations of three levels of cream of tartar (representing 1/12, 1/8, or 1/4 tsp per egg white), two times of cream of tartar addition (before beating or at foamy stage), and two egg white temperatures (2° or 22°C). Increased cream of tartar de…
Avoidance Learning in Swine
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Avoidance Learning in Swine
Effect of Cream of Tartar Level and Egg White Temperature on Angel Food Cake Quality
The effects of amount of cream of tartar, time of cream of tartar addition, and egg white temperature were evaluated with angel food cakes. Two replications of each of 12 treatments were used: factorial combinations of three levels of cream of tartar (representing 1/12, 1/8, or 1/4 tsp per egg white), two times of cream of tartar addition (before beating or at foamy stage), and two egg white temperatures (2° or 22°C). Increased cream of tartar de…
Animal science (1 work) · Avoidance learning (1 work) · Biology (1 work) · Chemistry (1 work) · Cognitive psychology (1 work) · Developmental psychology (1 work) · Egg white (1 work) · Factorial experiment (1 work) · Food Chemistry and Fat Analysis (1 work) · Food Science (1 work)