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First published in 1905, this book is a comprehensive guide to milk and its products, including butter, cheese, and condensed milk. The book covers the chemical and physical properties of milk, the methods of processing and preserving milk, and the nutritional value of milk and its products. It is an invaluable resource for anyone interested in the science and technology of milk production.
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Milk and Its Products, Henry Hiram Wing
- Idioma
- Publicado en
- 2023
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