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The temperature of pastuerization for butter making


Author:
Rogers, L. A. (Lore Alford), Berg, W. N., Davis, Brooke J., United States, Bureau of Animal Industry, and Department of Agriculture
Source:
USDA
Year:
1912
Subject:
Cream, Food, Pasteurization, and Butter trade
Format:
iii, 19 pages : charts, tables ; 24 cm.
Language:
English
Publisher:
U.S. Dept. of Agriculture, Bureau of Animal Industry
Series:
Circular (United States. Bureau of Animal Industry) ; no. 189
Collection:
Organic Roots Collection
Permanent URL:
https://archive.org/details/CAT31283935