The relation of the freezing procedure and the composition of the mixture to the physical and crystalline structure of ice cream
1934
Reid, W. H. E. (William Herbert Eddy) | Hales, Myron W.
AGROVOC关键词
书目信息
出版者
University of Missouri, College of Agriculture, Agricultural Experiment Station
其它主题
Crystals; Ice cream; Etc
语言
英语
注释
W.H.E. Reid and M.W. Hales.
Includes bibliographical references (page 20).
类型
Monograph; Book; Text; Report; Bibliography; Book; Monograph
2024-02-27
MODS