| Record ID | marc_loc_2016/BooksAll.2016.part02.utf8:33158525:1060 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part02.utf8:33158525:1060?format=raw |
LEADER: 01060cam a22002771 4500
001 06002937
003 DLC
005 20110129080525.0
007 cr_|||||||||||
008 790817s1906 nyuaf 000 0 eng
010 $a 06002937
035 $a(OCoLC)5282900
040 $aDLC$cOCl$dDLC
042 $apremarc
050 00 $aSF263$b.M15 1906
100 1 $aMcKay, George Lewis.
245 00 $aPrinciples and practice of butter-making;$ba treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom,$cby G. L. McKay, and C. Larsen.
250 $a1st ed.$b1st thousand.
260 $aNew York,$bJ. Wiley & sons [etc., etc.]$c1906.
300 $axii, 329 p.$bfront., illus., plates.$c24 cm.
530 $aAlso available in digital form on the Internet Archive Web site.
650 0 $aButter.
650 0 $aMilk$xAnalysis.
650 0 $aMilk$xTesting.
700 1 $aLarsen, C.$q(Christian),$d1874-$ejoint author.
856 41 $uhttp://hdl.loc.gov/loc.gdc/scd0001.00008859553