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About this nonfiction
The effect of cultures and the relation of acid standardization to several of the physical and chemical properties of ice cream by Reid, William Herbert Eddy, 1894- is a nonfiction available to read on EtoBox.
It is typically read by self-directed learners exploring a subject in depth.
Common subject areas: history, science, philosophy, social sciences.
- Author
- Reid, William Herbert Eddy, 1894-
- Publisher
- University of Missouri, College of Agriculture, Agricultural Experiment Station, 1942.
- Published
- 1942
- Language
- EN
- Category
- nonfiction
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