The Physical Character of the Curd of Milk from Different Breeds
by Charles L. Opperman, Charles Orval Appleman, G. E. Wolcott, John Robert Haswell, Samuel Sutherland Buckley, Philip Smith, John F. Monroe, Robert Ward Lamson, Thomas H. White, John Bitting Smith Norton, Robert Henry Ruffner, Walter Raymond Ballard
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The Physical Character of the Curd of Milk from Different Breeds
Curd as an Index of the Food Value of Milk, Studies of the Proteid Content of Milk
by Charles L. Opperman, Charles Orval Appleman, G. E. Wolcott, John Robert Haswell, Samuel Sutherland Buckley, Philip Smith, John F. Monroe, Robert Ward Lamson, Thomas H. White, John Bitting Smith Norton, Robert Henry Ruffner, Walter Raymond Ballard
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Book Details
- Publisher:
- Maryland Agricultural Experiment Station
- Published:
- 1913
- Pages:
- 58
- Language:
- EN
- ISBN:
- Unknown