The effect on the viscosity, bacterial flora, and quality of the resulting ice cream when the ice cream mixture is re-emulsified, reviscolized, or re-homogenized

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Date

1925

Contributor

University of Missouri. Agricultural Experiment Station

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URI

https://hdl.handle.net/10355/52920

Part of

Research bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0082

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• Research bulletin (University of Missouri. Agricultural Experiment Station)