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.

APA Citation

Larsen, C. (Christian)., White, W. M. (1913). 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. New York: Wiley.

MLA Citation

Larsen, C. (Christian), 1874-, and William M White. 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. New York: Wiley, 1913.