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dc.contributor.authorReid, W. H. E. (William Herbert Eddy), 1894-1976eng
dc.contributor.authorBrock, R. L.eng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1934eng
dc.descriptionPublication authorized June 29, 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, 1934"--P. [3].eng
dc.description.bibrefIncludes bibliographical references (page 26).eng
dc.format.extent26 pages : illustrations ; 23 cmeng
dc.identifier.merlinb63675572eng
dc.identifier.oclc19853178eng
dc.identifier.otherage000216eng
dc.identifier.urihttps://hdl.handle.net/10355/53057
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0216eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.eng
dc.subject.lcshCottage cheeseeng
dc.subject.lcshDried milkeng
dc.subject.lcshOxidation-reduction reactioneng
dc.titleDisturbances in the natural oxidation-reduction equilibrium of milk with special reference to the use of dehydrated milks in the manufacture of cottage cheeseeng


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