• Cream ripening and its relation to butter flavors 

    Stanton, Asa Claude (University of Missouri, 1915)
    The object of the investigations reported in this thesis was to study a few of the factors affecting the quality of cream before it is churned, and the quality of the butter within a short duration of time after it is ...
  • The use of fats in cooking 

    Naylor, Bessie May (University of Missouri, 1917)
    The cost of food is the all important question at the present time. Our people must be fed. The problem is to discover what available foods will give the most nutritive value at a minimum cost. When we observe that a pound ...
  • Vocational education for Missouri 

    Melcher, Benjamin Franklin (University of Missouri, 1916)
    Text taken from the Introduction section of this thesis: The problem of vocational education is of sufficient importance to render unnecessary an explanation or apology for offering this dissertation on the subject. It is ...