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dc.contributor.authorReid, W. H. E. (William Herbert Eddy), 1894-1976eng
dc.contributor.authorNelson, D. H. (Daniel Horace), 1898-eng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1924eng
dc.descriptionPublication authorized August 23, 1924.eng
dc.descriptionDigitized 2007 AES.eng
dc.description.bibrefIncludes bibliographical references.eng
dc.format.extent16 pages : illustrations ; 23 cmeng
dc.identifier.merlinb63361176eng
dc.identifier.oclc19829494eng
dc.identifier.otherage000071eng
dc.identifier.urihttps://hdl.handle.net/10355/52914
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0071eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshIce cream, ices, etceng
dc.subject.lcshFreezing pointseng
dc.titleEffect of several ingredients used in the manufacture of commercial ice cream on the change in temperature during the freezing processeng


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