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The chemistry of dairying; 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: Snyder, Harry, 1867-1927

Publication date: 1897

Topics: Agricultural chemistry, Dairying

Publisher: Easton, Pa., Chemical Publishing Co.

Collection: americana

Contributor: NCSU Libraries

Language: English

Includes bibliographies

9

Addeddate: 2009-01-17 02:17:30

Call number: 001059163

Camera: Canon 5D

External-identifier: urn:oclc:record:1041812980

Foldoutcount: 0

Identifier: chemistryofdairy00snyd

Identifier-ark: ark:/13960/t2x35333p

Lccn: 06005868

Ocr_converted: abbyy-to-hocr 1.1.37

Ocr_module_version: 0.0.21

Openlibrary_edition: OL23286007M

Openlibrary_work: OL1470242W

Full catalog record: MARCXML

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