Milk and dairy products: their composition, food value, chemistry, bacteriology and processing

Milk and dairy products: their composition, food value, chemistry, bacteriology and processing text Brooklyn Chemical Publishing 1947 Ind v, 291 p. : ill. ; 22 cm. v, 291 p. : ill. ; 22 cm. Index: p. 257-291 LAMPERT, Lincoln M. MILK PRODUCTS FOOD CHEMISTRY BACTERIOLOGY 637.1 637.1LAMm INLIS000000000025088 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)