The Online Books Page

Books by William Herbert Eddy Reid:

Books in the extended shelves:

• Reid, William Herbert Eddy, 1894-: Alpha hydrate and beta anhydride lactose crystals in sandy ice cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1939), also by C. W. Decker and W. S. Arbuckle (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The deleterious effect of freezing on several of the physical properties of milk (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1927) (page images at HathiTrust)
• Reid, William Herbert Eddy, 1894-: The effect of composition and serving temperature upon consumer acceptance and dispensing qualities of ice cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1939), also by W. S. Arbuckle (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The effect of cultures and the relation of acid standardization to several of the physical and chemical properties of ice cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1942), also by L. E. Smith (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The effect of dextrose and sucrose sugars upon the properties of ice cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1942), also by K. R. Minert (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The effect of different homogenization process on the physical properties of an ice cream mixture and the resulting ice crem when the percentage of fat is varied and the solids not fat remain constant (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1930), also by L. B. Russell (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The effect of different increments of sucrose and dextrose on the freezing procedures, mix compositions, stability, and internal structure of ice cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1943), also by C. W. Decker (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The effect of different pasteurization temperatures on several of the physical properties of milk (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1929) (page images at HathiTrust)
• Reid, William Herbert Eddy, 1894-: The effect of different percentages of butterfat on the physical properties of ice cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1924), also by Daniel Horace Nelson (page images at HathiTrust)
• Reid, William Herbert Eddy, 1894-: The effect of homogenization at different pressures on the physical properties of an ice cream mixture and the resulting ice cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1929), also by G. R. Skinner (page images at HathiTrust)
• Reid, William Herbert Eddy, 1894-: The effect of processing ice cream mixtures at different pressures when the milk solids not fat content is varied (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1929), also by E. R. Garrison (page images at HathiTrust)
• Reid, William Herbert Eddy, 1894-: The effect of processing on the dispersion of fat in an ice cream mixture (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1926), also by W. K. Mosley (page images at HathiTrust)
• Reid, William Herbert Eddy, 1894-: The effect of serving temperature upon consumer acceptance of ice creams and sherbets (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1938), also by W. S. Arbuckle (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: Effect of several ingredients used in the manufacture of commercial ice cream on the change in temperature during the freezing process (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1924), also by Daniel Horace Nelson (page images at HathiTrust)
• Reid, William Herbert Eddy, 1894-: The effect of standardizing the acidity in the manufacturing of cottage cheese and cultured buttermilk (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1940), also by Leon E. Mull and W. S. Arbuckle (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The effect of temperature upon score value and physical structure of butter (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1939), also by W. S. Arbuckle (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The effect of the sugar content in the manufacture of commercial ice cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1924) (page images at HathiTrust)
• Reid, William Herbert Eddy, 1894-: The effect on the viscosity, bacterial flora, and quality of the resulting ice cream when the ice cream mixture is re-emulsified, reviscolized, or re-homogenized (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1925), also by S. F. Scism (page images at HathiTrust)
• Reid, William Herbert Eddy, 1894-: Factors influencing properties of fermented reconstructed milk (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1930), also by F. F. Welch (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: Factors involved in buying Missouri cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1930), also by Frederick Lundy Thomsen (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The freezing properties, stability, and physical qualities of chocolate ice cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1933), also by W. E. Painter (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: Manufacture of cottage cheese from nonfat dry milk solids (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1947), also by MERRILL O. MAUGHAN (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: Manufacture of cream cheese involving the use of dry skim milk (University of Missouri, Agricultural Experiment Station, 1934), also by H. R. Alley (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The manufacture of whipped cream using dry skim milk (University of Missouri, Agricultural Experiment Station, 1934), also by William C. Eckles (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The relation of acidity, solids per gallon, and different sources of serum solids to the physical and chemical properties of high serum solids ice cream (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1940), also by C. W. Decker and W. S. Arbuckle (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The relation of different ingredients of ice cream to its freezing and supercooling points (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1938) (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: The relation of dry skim milk to the physical and chemical properties of cottage cheese (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1933), also by C. L. Fleshman (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: Replacing cane sugar with variable increments of dextrose and cerelose sugar in the ice cream mix, and its effect upon the physical and chemical properties of ice cream at different serving temperatures (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1940), also by R. J. Cooley and W. S. Arbuckle (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: Sandiness in nut ice creams (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1933), also by Milton Edward Powell (page images at HathiTrust; US access only)
• Reid, William Herbert Eddy, 1894-: A study of the crystallization and occurrence of lactose crystals in several milk products (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1943), also by C. W. Decker (page images at HathiTrust; US access only)

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