The Science and Practice of Cheese-Making

The Science and Practice of Cheese-Making

A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Text-Book for the Use of Dairy Teachers and Students in Classroom and Workroom: Prepared Also as a

Auteur:
Lucius Lincoln Van Slyke
ISBN:
9781297540783
ISBN10:
1297540786
Uitgever:
Andesite Press
Taal:
Engels
Bindwijze:
Hardcover
Publicatiedatum:
2015-08-10
Geillustreerd:
Nee

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.


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Algemene informatie

Titel:
The Science and Practice of Cheese-Making
ISBN:
9781297540783
ISBN-10:
1297540786
Auteur:
Lucius Lincoln Van Slyke

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