High-quality cream for butter making is easily produced by following 3 important steps.
Saved in:
| Corporate Author: | |
|---|---|
| Format: | Government Document Book |
| Language: | English |
| Published: |
Washington, D.C. :
U.S. Dept. of Agriculture, Bureau of Dairy Industry,
1934.
|
| Series: | Miscellaneous publication (United States. Department of Agriculture) ;
no. 213. |
| Subjects: |