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dc.contributor.authorReid, W. H. E. (William Herbert Eddy), 1894-1976eng
dc.contributor.authorScism, S. F.eng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1925eng
dc.descriptionPublication authorized May 3, 1925.eng
dc.descriptionDigitized 2007 AES.eng
dc.description.bibrefIncludes bibliographical references (pages 21-22).eng
dc.format.extent22 pages : illustrations ; 23 cmeng
dc.identifier.merlinb63361309eng
dc.identifier.oclc19829890eng
dc.identifier.otherage000082eng
dc.identifier.urihttps://hdl.handle.net/10355/52920
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0082eng
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.titleThe effect on the viscosity, bacterial flora, and quality of the resulting ice cream when the ice cream mixture is re-emulsified, reviscolized, or re-homogenizedeng


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