Studies On The Factors Concerned In The Ripening Of Cheddar Cheese
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Studies on the Factors Concerned in the Ripening of Cheddar Cheese
Author | : University of Wisconsin--Madison. Agricultural Experiment Station,E.B. Hart,Alice C. Evans,E.G. Hastings |
Publsiher | : Unknown |
Total Pages | : 135 |
Release | : 1920 |
Genre | : Electronic Book |
ISBN | : OCLC:632739148 |
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Studies on the Factors Concerned in the Ripening of Cheddar Cheese
Author | : Edwin George Hastings,Alice Catherine Evans,Edwin Bret Hart |
Publsiher | : Palala Press |
Total Pages | : 66 |
Release | : 2016-04-27 |
Genre | : Electronic Book |
ISBN | : 1354866894 |
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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.
Studies on the Factors Concerned in the Ripening of Cheddar Cheese
Author | : Edwin George Hastings,Alice Catherine Evans,Edwin Bret Hart |
Publsiher | : Unknown |
Total Pages | : 68 |
Release | : 1912 |
Genre | : Cheddar cheese |
ISBN | : UIUC:30112019937405 |
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The Book Of Cheese
Author | : Charles Thom |
Publsiher | : Read Books Ltd |
Total Pages | : 414 |
Release | : 2015-12-22 |
Genre | : Cooking |
ISBN | : 9781473365414 |
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Originally published in 1918. Preface: We have analyzed the processes; discovered micro-organisms that hinder or help; perfected devices and machines; devised tests of many kinds; studied the chemistry; developed markets for standardized commodities. Here is one of the old established farm industries that within a generation has passed from the housewife and the home made-made hand press to highly perfected factory processes employing skilled service and handling milk by the many tons from whole communities of cows. This is an example of the great changes in agricultural practice. This book is intended as a guide in the interpretation of the process of making and handling a series of important varieties of cheese. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Journal of Agricultural Research
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 1074 |
Release | : 1933 |
Genre | : Agriculture |
ISBN | : IND:30000098735966 |
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Bibliographical Contributions
Author | : National Agricultural Library (U.S.) |
Publsiher | : Unknown |
Total Pages | : 600 |
Release | : 1923 |
Genre | : Agriculture |
ISBN | : UOM:39015036829136 |
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Bibliographical Contributions
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 856 |
Release | : 1919 |
Genre | : Agriculture |
ISBN | : WISC:89045987799 |
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Bibliographical Contributions United States Department of Agriculture Library
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 538 |
Release | : 1923 |
Genre | : Electronic Book |
ISBN | : STANFORD:36105005951400 |
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