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Dairy technology a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine
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Auteur(s):
Larsen, C.
-
White, William M.
Date de publication:
1913.
Éditeur(s):
Wiley
Contributeur(s):
Biodiversity Heritage Library
Collection(s):
Biodiversity Heritage Library
Catégorie:
Others
Le sujet(s):
Dairy products. , Milk. , Dairying.
mots-clés:
Dairying. Milk. Dairy products.
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Principles and practice of butter-making a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom
Auteur(s):
McKay, George Lewis.
,
Larsen, C.
Principles and practice of butter-making a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom
Auteur(s):
McKay, George Lewis.
,
Larsen, C.
Principles and practice of butter-making a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom
Auteur(s):
McKay, George Lewis.
,
Larsen, C.
Autres versions de l'éditeur
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Auteur(s):
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,
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Auteur(s):
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Auteur(s):
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