Modern dairy products
Subtitle: composition, food value, processing, chemistry, bacteriology, testing.
By: By Lincoln M. Lampert.
Publisher: Chemical Pub. Co.
Published: 1965
Place of publication: New York
Language: eng
Number of pages: 407
Subjects: Milk.; Dairy products.
Notes: First published in 1947 under title: Milk and dairy products. Includes bibilographies.