[electronic resource]

The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter

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This antique book contains a comprehensive treatise on dairy production, with particular focus on the chemical aspects of the practice. Including information on methods and equipment used in the chemical analysis of milk, cream, and butter, this is a text that will be of much value to the commercial dairy farmer and one not to miss for collectors of antique farming literature. Many antique books such as this are becoming increasingly costly and rare, and it is with this in mind that we are proudly republishing this text here complete with a new introduction on dairy farming.

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Detail Information

Series Title

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Call Number

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Publisher

: .,

Collation

1 online resource (58 pages)

Language

English

ISBN/ISSN

9781473354050

Classification

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Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Electronic books
COOKING 

Specific Detail Info

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Statement of Responsibility

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