Author: Dairy Industry Bureau / Sudoc Stem: A 1.3 - Blacklight Search Results

Start Over Author Dairy Industry Bureau Sudoc Stem A 1.3

1. Cheese. Varieties of cheese, descriptions and analyses [with sources of analytical data], by C. F. Doane and H. W. Lawson; revised by K. J. Matheson.

Corporate/Agency Authors:: Dairy Industry Bureau, Agricultural Research Administration, and Agriculture Department
Publisher:: Dairy Industry Bureau
Date:: Mar. 1918, revised Feb. 1932, [reprint] 1943
SuDoc number:: A 1.3:608/3-3

2. Milk. Effect of garlic on flavor and odor of milk; by C. J. Babcock.

Corporate/Agency Authors:: Dairy Industry Bureau and Agriculture Department
Publisher:: Dairy Industry Bureau
Date:: Mar. 1925, reprinted Aug. 1941
SuDoc number:: A 1.3:1326/1-4

3. Milk. Present status of pasteurization of milk [with list of literature cited], by S. Henry Ayers; revised by R P. Hotis and C. J. Babcock.

Corporate/Agency Authors:: Dairy Industry Bureau and Agriculture Department
Publisher:: Dairy Industry Bureau
Date:: Jan. 1916, revised June 1932 [reprint 1938]
SuDoc number:: A 1.3:342/5-3

4. Whipped cream. Whipping quality of cream; by C. J. Babcock.

Corporate/Agency Authors:: Dairy Industry Bureau and Agriculture Department
Publisher:: Dairy Industry Bureau
Date:: July 13, 1922 [reprint 1937]
SuDoc number:: A 1.3:1075/1-3

5. Cheese. Varieties of cheese, descriptions and analyses [with sources of analytical data], by C. F. Doane and H. W. Lawson; revised by K. J. Matheson.

Corporate/Agency Authors:: Dairy Industry Bureau and Agriculture Department
Publisher:: Dairy Industry Bureau
Date:: Mar. 1918, revised Feb. 1932, [reprint] 1934
SuDoc number:: A 1.3:608/3-2

6. Milk. Present status of pasteurization of milk [with list of literature cited], by S. Henry Ayers; revised by R. P. Hotis and C. J. Babcock.

Corporate/Agency Authors:: Dairy Industry Bureau and Agriculture Department
Publisher:: Dairy Industry Bureau
Date:: Jan. 1916, revised June 1932 [reprint 1933]
SuDoc number:: A 1.3:342/5-2

7. Milk. Present status of pasteurization of milk [with list of literature cited], by S. Henry Ayers; revised by R. P. Hotis and C. J. Babcock.

Corporate/Agency Authors:: Dairy Industry Bureau and Agriculture Department
Publisher:: Dairy Industry Bureau
Date:: Jan. 1916, revised June, 1932. [1932.]
SuDoc number:: A 1.3:342/5

8. Milk. Effect of garlic on flavor and odor of milk; by C. J. Babcock. Mar. 18, 1925 [reprint 1932].

Corporate/Agency Authors:: Dairy Industry Bureau and Agriculture Department
Publisher:: Dairy Industry Bureau
Date:: [May 1932]
SuDoc number:: A 1.3:1326/1-3

9. Cheese. Varieties of cheese, descriptions and analyses [with Sources of analytical data], by C. F. Doane and H. W. Lawson; revised by K. J. Matheson.

Corporate/Agency Authors:: Dairy Industry Bureau and Agriculture Department
Publisher:: Dairy Industry Bureau
Date:: Mar. 1918, revised Feb. 1932. 1932
SuDoc number:: A 1.3:608/3

10. Milk. Present status of pasteurization of milk [with list of references to literature]; by S. Henry Ayers.

Corporate/Agency Authors:: Dairy Industry Bureau and Agriculture Department
Publisher:: Dairy Industry Bureau
Date:: Jan. 8, 1916, revised Sept. 1926 [reprint 1931]
SuDoc number:: A 1.3:342/4-4

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