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

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

Lunghezza: 79 pagine1 ora

Descrizione

This antique book contains a comprehensive treatise on dairy production, with particular focus on the chemical aspects of the practice. Including information on methods and equipment used in the chemical analysis of milk, cream, and butter, this is a text that will be of much value to the commercial dairy farmer and one not to miss for collectors of antique farming literature. Many antique books such as this are becoming increasingly costly and rare, and it is with this in mind that we are proudly republishing this text here complete with a new introduction on dairy farming.
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