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- Leidėjas: Kraus Press
- Metai: 2011
- Puslapiai: 112
- ISBN-10: 1446536009
- ISBN-13: 9781446536001
- Formatas: 14 x 21.6 x 0.7 cm, minkšti viršeliai
- Kalba: Anglų
Producing Cream on the Dairy Farm - A Collection of Articles on the Methods, Science and Equipment Used in Cream Production (el. knyga) (skaityta knyga) | knygos.lt
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Aprašymas
This antique text contains a collection of detailed articles on the methods, science and equipment used in cream production. A compendium that will be of much value to the farmer, this text makes for a worthy addition to collections of cattle farming literature and is not to be missed by those with an interest in the entirety of cattle management. The articles contained herein include: Milk-Analysis - A Practical Treatise on the Examination of Milk and its Derivatives, Cream, Butter, and Cheese; Milk and its Products - A Treatise upon the Nature and Qualities of Dairy Milk and the Manufacture of Butter and Cheese; Testing Milk and Its Products - A Manual for Dairy Students and Cheese Factory Operators, Food Chemists, and Dairy Farmers; and more. We are proud to republish this antiquarian book now complete with a new introduction on cattle farming.
- Leidėjas: Kraus Press
- Metai: 2011
- Puslapiai: 112
- ISBN-10: 1446536009
- ISBN-13: 9781446536001
- Formatas: 14 x 21.6 x 0.7 cm, minkšti viršeliai
- Kalba: Anglų
This antique text contains a collection of detailed articles on the methods, science and equipment used in cream production. A compendium that will be of much value to the farmer, this text makes for a worthy addition to collections of cattle farming literature and is not to be missed by those with an interest in the entirety of cattle management. The articles contained herein include: Milk-Analysis - A Practical Treatise on the Examination of Milk and its Derivatives, Cream, Butter, and Cheese; Milk and its Products - A Treatise upon the Nature and Qualities of Dairy Milk and the Manufacture of Butter and Cheese; Testing Milk and Its Products - A Manual for Dairy Students and Cheese Factory Operators, Food Chemists, and Dairy Farmers; and more. We are proud to republish this antiquarian book now complete with a new introduction on cattle farming.
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