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It can be transcluded on pages by placing {{Ice cream}} below the standard article appendices. Initial visibility This template's initial visibility currently defaults to autocollapse , meaning that if there is another collapsible item on the page (a navbox, sidebar , or table with the collapsible attribute ), it is hidden apart from its title ...
Despite use of images of space-walking astronauts in space suits on product packaging, freeze-dried ice cream was not included on any mission in which space suits were used. The only evidence for freeze-dried ice cream ever having flown in space is the menu for the Apollo 7 mission, on which is it listed for one of the meals. [8]
Freeze-dried ice cream Freeze-dried foods became a major component of astronaut and military rations. What began for astronaut crews as tubed meals and freeze-dried snacks that were difficult to rehydrate, [ 13 ] were transformed into hot meals in space by improving the process of rehydrating freeze-dried meals with water. [ 13 ]
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HTML 4 is an SGML application conforming to ISO 8879 – SGML. [20] April 24, 1998 HTML 4.0 [21] was reissued with minor edits without incrementing the version number. December 24, 1999 HTML 4.01 [22] was published as a W3C Recommendation.
It can be transcluded on pages by placing {{Ice cream cake}} below the standard article appendices. Initial visibility This template's initial visibility currently defaults to autocollapse , meaning that if there is another collapsible item on the page (a navbox, sidebar , or table with the collapsible attribute ), it is hidden apart from its ...
The CSS Zen Garden is a World Wide Web development resource "built to demonstrate what can be accomplished visually through CSS-based design." It launched in May 2003. [1] Style sheets contributed by graphic designers from around the world are used to change the visual presentation of a single HTML file, producing hundreds of different designs ...
A mixture of chocolate and vanilla soft serve being dispensed, a flavor colloquially referred to as swirl or twist. Soft serve is generally lower in milk-fat (3 to 6 per cent) than conventional ice cream (10 to 18 per cent) and is produced at a temperature of about −4 °C (25 °F) compared to conventional ice cream, which is stored at −15 °C (5 °F).