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,
by C. Larsen and Wm. White.
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| Item Link | Original Source |
|---|---|
| Full view | Library of Congress |
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| Full view | University of California |
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| Full view | Cornell University |
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