The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter

Autori

• Richard Chizmar

Parametri

• 58 pagine
• 3 ore di lettura

• Libri di cucina

Maggiori informazioni sul libro

Focusing on the chemical aspects of dairy production, this antique book serves as a comprehensive guide for commercial dairy farmers. It details methods and equipment for analyzing milk, cream, and butter, making it a valuable resource. Additionally, the text is a treasure for collectors of antique farming literature, as such works are becoming rare and costly. The republication includes a new introduction on dairy farming, enhancing its relevance for modern readers while preserving its historical significance.

Lingua: Inglese

Pubblicato: 2011

(In brossura)