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Bulletin: Number 670: The Salting and Cooking of Curds in the Manufacture of Several Varieties of Cheeses

dc.contributor.authorNew York State Agricultural Experiment Station.en_US
dc.contributor.authorMarquardt, J. C.en_US
dc.date.accessioned2006-12-21T22:31:55Z
dc.date.available2006-12-21T22:31:55Z
dc.date.issued1936-07en_US
dc.identifier.other5730972_5029_001en_US
dc.identifier.other5730972en_US
dc.identifier.urihttps://hdl.handle.net/1813/4394
dc.description16 pages, 1 articleen_US
dc.description*The Salting and Cooking of Curds in the Manufacture of Several Varieties of Cheeses* (Marquardt, J. C.) 14 pagesen_US
dc.format.extent1134302 bytes
dc.format.extent29181 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypetext/plain
dc.language.isoen_USen_US
dc.publisherAgricultural Experiment Station,en_US
dc.relation.ispartofseriesBulletinen_US
dc.subjectAgricultureen_US
dc.subjectNew York (State)en_US
dc.titleBulletin: Number 670: The Salting and Cooking of Curds in the Manufacture of Several Varieties of Cheesesen_US
dc.typeperiodicalen_US


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