erovnuli-samecniero-biblioteka Search for 'su:{Cheese.}'

Die modernen Schmelzkäseverfahren; chemische und technische Grundlagen,

By Egger, Kurt,.
Bern, K.J. Wyss Erben, 1940 .
vi, 81 p. (p. 80-81 advertisements) 21 cm..

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A study of the gases of Emmental cheese /

By Clark, W. Mansfield.
Washington : Govt. print. off., 1912 .
32 p. : 24 cm..

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Actes de la Conférence diplomatique internationale pour l'unification des méthodes de prélèvement d'échantillons et d'analyse des fromages (Rome, 24-26 avril 1934)

Rome, Impr. de la Chambre des députés, C. Colombo, 1934 .
4 p. l., [11]-68 p., 1 l. , At head of title: Institut international d'agriculture. 25 cm..

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Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools,

By Sammis, John Langley,.
Madison, Wis., The Cheese maker book co., 1946 .
331, [4] p. incl. front., illus. (incl. port., plans, diagrs.) , Pages 315-331, advertising matter. 24 cm..

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The manufacture of low-acid rennet-type cottage cheese.

By Lochry, Harry R..
[Washington, U.S. Govt. Print. Off., 1948 .
14 p. , Caption title. | Contribution from Bureau of Dairy Industry. | "Revision of a previous edition written by H.L. Wilson ... and C.S. Trimble." 24 cm..

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Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools.

By Sammis, John Langley,.
Madison, Wis., Cheese Maker Book Co., 1948 .
333 p. , First five editions by J. W. Decker. 24 cm..

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Cheese varieties and descriptions /

By Sanders, George P..
Washington, D.C. : U.S. Dept. of Agriculture, 1953 .
151 p. ; , Supersedes Dept. of Agriculture Bulletin 608, Varieties of cheese; descriptions and analyses, by C.F. Doane and H.W. Lawson. 23 cm..

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Making cheese at home.

By United States..
[Washington, U.S. Govt. Print. Off., 1967 .
8 p. 24 cm..

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