| Record ID | marc_loc_2016/BooksAll.2016.part02.utf8:60250387:1079 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part02.utf8:60250387:1079?format=raw |
LEADER: 01079cam a22002771 4500
001 08017715
003 DLC
005 20110129080617.0
007 cr_|||||||||||
008 800212s1908 nyua 001 0 eng
010 $a 08017715
035 $a(OCoLC)5975420
040 $aDLC$cCoFS$dDLC
042 $apremarc
050 00 $aSF263$b.M15 1908
100 1 $aMcKay, George Lewis.
245 10 $aPrinciples and practice of butter-making;$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 $a2d ed., rev. and enl.$b1st thousand.
260 $aNew York,$bJ. Wiley & sons; [etc., etc.]$c1908.
300 $axiii, 351 p.$bfront., illus., plates.$c23 1/2 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 $aLarsen, Christian,$d1874- ,$ejoint author.
856 41 $uhttp://hdl.loc.gov/loc.gdc/scd0001.00008859541