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
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| Main Author: | |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
New York :O. Judd company
,190
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| Subjects: | cheese, |
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