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Paperback

Factors Controlling the Moisture Content of Cheese Curds, Volumes 122-125

$41.99
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This is a reproduction of a book published before 1923. This book may have occasional imperfectionssuch as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed worksworldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Factors Controlling The Moisture Content Of Cheese Curds, Volumes 122-125; Bulletin (United States. Bureau Of Animal Industry) John Langley Sammis, Frederick W. Laabs, Shinkichi K. Suzuki U.S. Dept. of Agriculture, Bureau of Animal Industry, 1910 Cooking; Specific Ingredients; Dairy; Cheese; Cooking / Specific Ingredients / Dairy

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MORE INFO
Format
Paperback
Publisher
Nabu Press
Country
United States
Date
24 September 2011
Pages
66
ISBN
9781246578683

This is a reproduction of a book published before 1923. This book may have occasional imperfectionssuch as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed worksworldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Factors Controlling The Moisture Content Of Cheese Curds, Volumes 122-125; Bulletin (United States. Bureau Of Animal Industry) John Langley Sammis, Frederick W. Laabs, Shinkichi K. Suzuki U.S. Dept. of Agriculture, Bureau of Animal Industry, 1910 Cooking; Specific Ingredients; Dairy; Cheese; Cooking / Specific Ingredients / Dairy

Read More
Format
Paperback
Publisher
Nabu Press
Country
United States
Date
24 September 2011
Pages
66
ISBN
9781246578683