The four essential factors in the production of milk of low bacterial content

1918

Ayers, S Henry (Samuel Henry) | Cook, Lee Briggs | Clemmer, Paul W. (Paul Wescoe)

Pp. 58.

animal production microbiology milk milk yield

Опубликовано в

Four essential factors in the production of milk of low bacterial content

Издатель U.S. Dept. of Agriculture | Washington, D.C. : U.S. Dept. of Agriculture, 1918

Bulletin of the U.S. Department of Agriculture

Издатель

U.S. Dept. of Agriculture

Нумерация страниц

63 pages, 6 pages of plates : illustrations ; 24 cm.

Другие темы

Microbiology of food processing - dairy products

Язык

Английский

Формат

print, unmediated, volume

Примечание

by S. Henry Ayers, Lee B. Cook, and Paul W. Clemmer.

Includes bibliographical references.

Тип

Interactive Resource; Report; Bibliography; Book; Monograph; Monograph; Book; Text

Корпоративный автор/ Групповой автор

United States. Department of Agriculture.

В АГРИСе с: 2024-02-27

Дата изменения: 2025-07-19

Формат: MODS

Поставщик данных

Эту запись предоставил National Agricultural Library

Ссылки

https://archive.org/details/fouressentialfac642ayer

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