Comparison of the economics of cheddar cheese manufacture by conventional and milk fractionation/concentration technologies
By: by Richard D. Aplin, David M. Barbano, Susan J. Hurst.
Contributors: Barbano, David M.; Hurst, Susan J.; New York State College of Agriculture and Life Sciences. Dept. of Agricultural Economics.
Series: A.E. res -- 92-1
Publisher: Dept. of Agricultural Economics, Cornell University Agricultural Experiment Station, New York State College of Agriculture and Life Sciences, Cornell University
Published: 1992
Place of publication: Ithaca, N.Y
Language: eng
Format: Microform
Number of pages: 98
Subjects: Cheddar cheese -- Economic aspects.; Cheese factories -- Technological innovations -- Economic aspects.
Notes: Cover title.

"February 1992."

"Part 5 of a research effort on cheddar cheese manufacturing."

"A publication of the Cornell program on dairy markets and policy."

Includes bibliographical references (p. 98).

Microfiche. Albany, NY : New York State Library, 1996. 1 microfiche.