The chemistry of dairying
Subtitle: 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
By: by Harry Snyder.
Series: Library of American civilization -- LAC 10136.
Publisher: Chemical Publishing Co.
Published: 1897
Place of publication: Easton, Pa
Language: eng
Format: Microform
Number of pages: 156
Subjects: Agricultural chemistry; Dairying
Notes: Master microform held by: LrI.

Includes bibliographical references.

Microfiche. Chicago, Ill. : Library Resources, 1970. 1 microfiche ; 8 x 13 cm. (Library of American civilization ; LAC 10136).

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