Name: The Pasteurization Of Sour, Farm-skimmed Cream For Butter Making (en Inglés)
Price: 51.17 USD
Availability: InStock
Author: Hunziker, Otto Frederick
ISBN: 9781024821826

portada The Pasteurization Of Sour, Farm-skimmed Cream For Butter Making (en Inglés)

The Pasteurization Of Sour, Farm-skimmed Cream For Butter Making (en Inglés)

Formato

Libro Físico

Editorial

Hutson Street Press

Autor

Hunziker, Otto Frederick

Idioma

Inglés

N° páginas

Encuadernación

Tapa Dura

Dimensiones

23.4 x 15.6 x 0.6 cm

ISBN13

9781024821826

The Pasteurization Of Sour, Farm-skimmed Cream For Butter Making (en Inglés)

Hunziker, Otto Frederick (Autor) · Hutson Street Press · Tapa Dura

Libro Nuevo Importado

Envío: 18 a 25 días háb.

$ 85.29$ 51.17

-40%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 100 unidades

$ 51.17

Llega entre el 21 Ago y el 03 Sep a Quito, Pichincha. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "The Pasteurization Of Sour, Farm-skimmed Cream For Butter Making (en Inglés)"

"The Pasteurization Of Sour, Farm-skimmed Cream For Butter Making" explores the science and practical application of pasteurization techniques in the context of early 20th-century dairy farming. Authored by Otto Frederick Hunziker, this work provides detailed insights into the methods employed to improve butter production through the treatment of cream. It addresses the challenges and solutions related to pasteurizing sour, farm-skimmed cream, offering guidance to farmers and dairy professionals of the time.This book is a valuable resource for those interested in the historical aspects of agricultural technology, particularly the evolution of dairy processing methods. It sheds light on the efforts to enhance the quality and efficiency of butter production, reflecting the broader trends in agricultural innovation during the period.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.