Catalog Record: The chemistry of dairying; an outline of the chemical and allied changes which take place in milk, and in the manufacture of butter and cheese; and the rational feeding of dairy stock | Hathi Trust Digital Library

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The chemistry of dairying; an outline of the chemical and allied changes which take place in milk, and in the manufacture of butter and cheese; and the rational feeding of dairy stock.

Main Author: Snyder, Harry, 1867-1927.
Language(s): English
Published: Easton, Pa., Chemical Publishing Co., 1897.
Subjects: Agricultural chemistry.
Dairying.
Physical Description: viii, 156 p. illus., plates. 18 cm.
Original Format: Book
Locate a Print Version: Find in a library
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