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.|
Easton, Pa., Chemical Publishing Co., 1897.
viii, 156 p.
|Locate a Print Version:||
Find in a library
- Full view1897 (original from North Carolina State University)