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.

Description

Main Author

Snyder, Harry, 1867-1927.

Language(s)

English

Published

Easton, Pa., Chemical Publishing Co., 1897.

Subjects

Dairying.
Agricultural chemistry.

Physical Description

viii, 156 p. illus., plates. 18 cm.

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