JavaScript is disabled for your browser. Some features of this site may not work without it.
Bulletin: Number 670: The Salting and Cooking of Curds in the Manufacture of Several Varieties of Cheeses
dc.contributor.author | New York State Agricultural Experiment Station. | en_US |
dc.contributor.author | Marquardt, J. C. | en_US |
dc.date.accessioned | 2006-12-21T22:31:55Z | |
dc.date.available | 2006-12-21T22:31:55Z | |
dc.date.issued | 1936-07 | en_US |
dc.identifier.other | 5730972_5029_001 | en_US |
dc.identifier.other | 5730972 | en_US |
dc.identifier.uri | https://hdl.handle.net/1813/4394 | |
dc.description | 16 pages, 1 article | en_US |
dc.description | *The Salting and Cooking of Curds in the Manufacture of Several Varieties of Cheeses* (Marquardt, J. C.) 14 pages | en_US |
dc.format.extent | 1134302 bytes | |
dc.format.extent | 29181 bytes | |
dc.format.mimetype | application/pdf | |
dc.format.mimetype | text/plain | |
dc.language.iso | en_US | en_US |
dc.publisher | Agricultural Experiment Station, | en_US |
dc.relation.ispartofseries | Bulletin | en_US |
dc.subject | Agriculture | en_US |
dc.subject | New York (State) | en_US |
dc.title | Bulletin: Number 670: The Salting and Cooking of Curds in the Manufacture of Several Varieties of Cheeses | en_US |
dc.type | periodical | en_US |