The Online Books Page

Online Books by

E. W. Bird

Books from the extended shelves:

• Bird, E. W.: Chemistry of butter and butter making. I, A comparison of four methods for the analysis of butter with an explanation of a discrepancy found to exist in the fat determinations (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1931), also by D. F. Breazeale (page images at HathiTrust)
• Bird, E. W.: Chemistry of butter and butter making. II, The nature of the fatty materials in buttermilk and the significance of certain buttermilk testing methods (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1935), also by G. C. Sands and D. F. Breazeale (page images at HathiTrust)
• Bird, E. W.: Chemistry of butter and butter making. III, The relationships between (1) the percentage fat and (2) the protein percentages of cream and the churning loss (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1937), also by H. A. Derby (page images at HathiTrust)
• Bird, E. W.: Chemistry of butter and butter making. IV, The relationships among the cream acidity, the churning loss and the churning time (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1937), also by E. R. Bartle and D. F. Breazeale (page images at HathiTrust)
• Bird, E. W.: Chemistry of butter and butter making. V, Methods for determining the pH of cream with standardized acidity and of butter made from this type of cream (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1943), also by C. E. Parmelee and D. F. Breazeale (page images at HathiTrust)
• Bird, E. W.: The effect of processing, handling and of testing procedures on the fat content of ice cream (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanical Arts, 1931), also by Elgin A. Johnson (page images at HathiTrust)
• Bird, E. W.: Oxidized flavors in strawberry ice cream (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1938) (page images at HathiTrust)
• Bird, E. W.: The preparation of a non-desiccated sodium caseinate sol and its use in ice cream (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1935), also by C. A. Iverson and H. W. Sadler (page images at HathiTrust)
• Bird, E. W.: The quality of butter made from vacuum-pasteurized and vat-pasteurized lots of the same creams (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1940), also by N. E. Fabricius (page images at HathiTrust)
• Bird, E. W.: Rapid acid tests for cream (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanical Arts, 1935), also by D. F. Breazeale (page images at HathiTrust)
• Bird, E. W.: Tests for cream sediment (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanical Arts, 1935), also by D. F. Breazeale and H. P. Guest (page images at HathiTrust)

See also what's at your library, or elsewhere.

Help with reading books -- Report a bad link -- Suggest a new listing

Home -- Search -- New Listings -- Authors -- Titles -- Subjects -- Serials

Books -- News -- Features -- Archives -- The Inside Story

Edited by John Mark Ockerbloom (onlinebooks@pobox.upenn.edu)
OBP copyrights and licenses.