. Elements of dairying. Dairying. f^-'T < IT ^ '.'^ «o' â¢o - '^<Vj The fat globules as seen under a microscope where â cream or milk has been pasteurized above 140 deg. The fat globules as seen under a microscope, where milk or cream has not been pasteurized above 140 deg. F., or where yiscogen has been Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Decker, John Wright, d. 1907. Columbus, Ohio, The auth
. Elements of dairying. Dairying. f^-'T < IT ^ '.'^ «o' â¢o - '^<Vj The fat globules as seen under a microscope where â cream or milk has been pasteurized above 140 deg. The fat globules as seen under a microscope, where milk or cream has not been pasteurized above 140 deg. F., or where yiscogen has been Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Decker, John Wright, d. 1907. Columbus, Ohio, The author
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectdairyin, bookyear1903
