This book is currently unavailable on Open Library, check out available alternatives.
An edition of A study of the quantitative changes in the microbiological flora of sweet-cream salted butter of good keeping quality when held at 15⁰F. for a period of two to eight months (1934)

A study of the quantitative changes in the microbiological flora of sweet-cream salted butter of good keeping quality when held at 15⁰F. for a period of two to eight months

by

A study of the quantitative changes in the mi ...
Michael Grimes, Michael Grimes
Locate

My Reading Lists:

Create a new list

Check nearby libraries

Buy this book

This book is currently unavailable on Open Library, check out available alternatives.
Last edited by MARC Bot
August 17, 2025 | History
Edit
An edition of A study of the quantitative changes in the microbiological flora of sweet-cream salted butter of good keeping quality when held at 15⁰F. for a period of two to eight months (1934)

A study of the quantitative changes in the microbiological flora of sweet-cream salted butter of good keeping quality when held at 15⁰F. for a period of two to eight months

by

This edition doesn't have a description yet. Can you add one?

Publish Date
Language
English

Check nearby libraries

Buy this book

Edition Availability
Cover of: A study of the quantitative changes in the microbiological flora of sweet-cream salted butter of good keeping quality when held at 15⁰F. for a period of two to eight months
A study of the quantitative changes in the microbiological flora of sweet-cream salted butter of good keeping quality when held at 15⁰F. for a period of two to eight months
1934
in English

Add another edition?

Book Details

Edition Notes

Jour.dairy res. v.5:2, p.137-143, 1934.

Edition Identifiers

Open Library
OL59860724M
OCLC/WorldCat
79975691

Work Identifiers

Work ID
OL43905900W

Source records

Community Reviews (0)

No community reviews have been submitted for this work.

Lists

Download catalog record: RDF / JSON / OPDS | Wikipedia citation