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  1. 1
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    Chemical testing of milk and cream. by Shaw, Roscoe H.

    Published 1917
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  2. 2
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    Chemical testing of milk and cream / by Shaw, Roscoe H.

    Published 1916
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  3. 3
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    Fluid milk and cream report, Feb. 1950.

    Published 1950
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  4. 4
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    Testing milk and cream / by Wright, Philip A.

    Published 1949
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  5. 5
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    Fluid milk and cream report, Dec. 1951.

    Published 1951
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  6. 6
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    Testing and handling of milk and cream by McCann, Roud

    Published 1914
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    Government Document Electronic eBook

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  7. 7
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    Market milk investigations. : II. The milk and cream exhibit at the National Dairy Show, 1906 / by Lane, Clarence Bronson, 1870-1929

    Published 1906
    Government Document Book

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  8. 8
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    How to read label : Cream.

    Published 1930
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  9. 9
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    Fluid milk and cream report, Sept. 1952.

    Published 1952
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  10. 10
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    Better cream for better butter / by Meadows, Elmer J. (Elmer Jackson)

    Published 1941
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  11. 11
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    Consumption of fluid milk and cream in northeastern marketing areas, 1943.

    Published 1945
    Government Document Book

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  12. 12
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    Standardizing cream.

    Published 1916
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  13. 13
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    Some factors affecting viscosity of cream.

    Published 1931
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  14. 14
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    Cream-standardization tables.

    Published 1932
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  15. 15
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    The detection of hypochlorites and chloramins in milk and cream / by Rupp, Philip, 1862-1939

    Published 1922
    Government Document Book

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  16. 16
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    Consumption of fluid milk and cream in northeastern marketing areas.

    Published 1948
    Government Document Book

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  17. 17
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    Consumption of fluid milk and cream in northeastern marketing areas /

    Published 1950
    Government Document Book

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  18. 18
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    Fat testing of cream by Babcock method

    Published 1904
    Government Document Microfilm Book

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  19. 19
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    Influence of acidity of cream on flavor of butter

    Published 1909
    Government Document Microfilm Book

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  20. 20
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    Clean milk and cream : how to produce them / by Sandhouse, H. A., (Herman Austin)

    Published 1942
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