The relation of dry skim milk to several of the physical and chemical properties of whipped cream

dc.contributor.author	Reid, W. H. E. (William Herbert Eddy), 1894-1976	eng
dc.contributor.author	Eckles, William C.	eng
dc.contributor.corporatename	University of Missouri. Agricultural Experiment Station	eng
dc.date.issued	1934	eng
dc.description	Publication authorized May 21, 1934.	eng
dc.description	"The data presented in this bulletin were taken from a paper submitted by the junior author in partial fulfillment of the requirements for the degree of Master of Arts in the Graduate School of the University of Missouri, 1933"--P. [3].	eng
dc.description.bibref	Includes bibliographical references (page 36).	eng
dc.format.extent	36 pages : illustrations ; 23 cm	eng
dc.identifier.merlin	b63675559	eng
dc.identifier.oclc	19853098	eng
dc.identifier.other	age000214	eng
dc.identifier.uri	https://hdl.handle.net/10355/53055
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. 0214	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	Dried milk	eng
dc.subject.lcsh	Cream	eng
dc.subject.lcsh	Skim milk	eng
dc.title	The relation of dry skim milk to several of the physical and chemical properties of whipped cream	eng