Milk, cheese, and butter
Subtitle: a practical handbook on their properties and the processes of their production, including a chapter on cream and the methods of its separation from milk
By: by John Oliver
Contributors: University of Leeds. Library
Publisher: C. Lockwood
Published: 1894
Place of publication: London
Language: eng
Number of pages: 362
Subjects: Dairy products; Dairy processing; Dairying
Notes: Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.