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Principles and practice of butter-making;: a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom,
Originally published in 1916. This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies. All titles scanned cover to cover and pages may include marks, notations and other marginalia present in the original volume.
418 pages, Paperback
First published July 7, 2013
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