Cheddar cheese making
Subtitle: Elements of dairying
By: by John Wright Decker ; foreword by Mark E Johnson
Publisher: Robert Mondavi Institute for Wine and Food Science, University of California, Davis
Published: 2010
Place of publication: Davis, Calif
Language: eng
Number of pages: 118
ISBN-13: 9780981634524
Subjects: Cheesemaking; Cheddar cheese; Dairy processing; Dairying
Other titles: Elements of dairying
Notes: Cheddar cheese making originally published: Madison, Wis.: by author, 1893.

Elements of dairying originally published: Columbus, Ohio: by author, 1903.