Milk and dairy products; their composition, food value, chemistry, bacteriology and processing.

By: Material type: TextTextPublication details: Brooklyn, Chemical Pub. Co., 1947.Description: v, 291p. illus. 23cmSubject(s): DDC classification:
  • 637.1
LOC classification:
  • SF251 .L3
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Bibliography: p. 267-279.

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