dc.contributor.author | Reid, W. H. E. (William Herbert Eddy), 1894-1976 | eng |
dc.contributor.author | Russell, L. B. (Lyman Brightman), 1850-1940 | eng |
dc.contributor.corporatename | University of Missouri. Agricultural Experiment Station | eng |
dc.date.issued | 1930 | eng |
dc.description | Publication 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.description | Digitized 2007 AES. | eng |
dc.description.bibref | Includes bibliographical references (page 40). | eng |
dc.format.extent | 40 pages : illustrations ; 23 cm | eng |
dc.identifier.merlin | b63448737 | eng |
dc.identifier.oclc | 19840508 | eng |
dc.identifier.other | age000134 | eng |
dc.identifier.uri | https://hdl.handle.net/10355/53424 | |
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. 0134 | 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.subject.lcsh | Milkfat | eng |
dc.title | The 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 constant | eng |