A microscopic and statistical analysis of texture and structure of ice cream as affected by composition, physical properties, and processing methods
By: W.S. Arbuckle.
Series: Research bulletin / University of Missouri, Agricultural Experiment Station ;; 320; Research bulletin (University of Missouri. Agricultural Experiment Station) ;; 320.
Publisher: University of Missouri, College of Agriculture, Agricultural Experiment Station
Published: 1940
Place of publication: Columbia, Mo
Language: eng
Number of pages: 48
Subjects: Ice cream, ices, etc.
Notes: Bibliography: p. 46-48.
"Publication authorized September 18, 1940"--T.p.