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  1. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine,
    By: Larsen, C. - White, William M.
    Edition: 1st ed. 1st thousand.
    Publication info: New York,Wiley,1913.
    Contributed by: Library of Congress
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  2. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom,
    By: McKay, George Lewis. - Larsen, C.
    Edition: 1st ed. 1st thousand.
    Publication info: New York,J. Wiley & sons [etc., etc.]1906.
    Contributed by: Library of Congress
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  3. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom,
    By: McKay, George Lewis. - Larsen, C.
    Edition: 2d ed.
    Publication info: New York,J. Wiley & sons; [etc., etc.]1908.
    Contributed by: University of California Libraries (archive.org)
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