Factors Controlling the Moisture Content of Cheese Curds, Volumes 122-125

By John Langley Sammis

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Factors Controlling The Moisture Content Of Cheese Curds, Volumes 122-125; Bulletin (United States. Bureau Of Animal Industry)

John Langley Sammis, Frederick W. Laabs, Shinkichi K. Suzuki

U.S. Dept. of Agriculture, Bureau of Animal Industry, 1910

Cooking; Specific Ingredients; Dairy; Cheese; Cooking / Specific Ingredients / Dairy

• Format: Paperback
• Language: English
• ISBN: 1246578689
• ISBN13: 9781246578683
• Release Date: September 2011
• Publisher: Nabu Press
• Length: 66 Pages
• Weight: 0.30 lbs.
• Dimensions: 0.1" x 7.4" x 9.7"