dc.contributor.author | Reid, W. H. E. (William Herbert Eddy), 1894-1976 | eng |
dc.contributor.author | Scism, S. F. | eng |
dc.contributor.corporatename | University of Missouri. Agricultural Experiment Station | eng |
dc.date.issued | 1925 | eng |
dc.description | Publication authorized May 3, 1925. | eng |
dc.description | Digitized 2007 AES. | eng |
dc.description.bibref | Includes bibliographical references (pages 21-22). | eng |
dc.format.extent | 22 pages : illustrations ; 23 cm | eng |
dc.identifier.merlin | b63361309 | eng |
dc.identifier.oclc | 19829890 | eng |
dc.identifier.other | age000082 | eng |
dc.identifier.uri | https://hdl.handle.net/10355/52920 | |
dc.language | English | eng |
dc.publisher | University of Missouri, College of Agriculture, Agricultural Experiment Station | eng |
dc.relation.ispartofseries | Research bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0082 | eng |
dc.rights | OpenAccess. | eng |
dc.rights.license | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License. | |
dc.subject.lcsh | Ice cream, ices, etc | eng |
dc.title | 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 | eng |