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dc.contributor.authorReid, W. H. E. (William Herbert Eddy), 1894-1976eng
dc.contributor.authorRussell, L. B. (Lyman Brightman), 1850-1940eng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1930eng
dc.descriptionPublication authorized February 12, 1930.eng
dc.description"The data presented in this bulletin were taken from a thesis 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, 1928"--P. [5].eng
dc.descriptionDigitized 2007 AES.eng
dc.description.bibrefIncludes bibliographical references (page 40).eng
dc.format.extent40 pages : illustrations ; 23 cmeng
dc.identifier.merlinb63448737eng
dc.identifier.oclc19840508eng
dc.identifier.otherage000134eng
dc.identifier.urihttps://hdl.handle.net/10355/53424
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0134eng
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.subject.lcshMilkfateng
dc.titleThe effect of different homogenization processes on the physical properties of an ice cream mixture and the resulting ice cream when the percentage of fat is varied and the solids not fat remain constanteng


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