NALDC

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:

Unknown

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