The Online Books Page

Books by E. B. Hart:

Books in the extended shelves:

• Hart, E. B. (Edwin Bret), 1874-1953: Chemical changes in the souring of milk and their relations to cottage cheese (New York Agricultural Experiment Station, 1904), also by Lucius L. Van Slyke (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: Chemistry and its relations to daily life; a textbook for students of agriculture and home economics in secondary schools (The Macmillan company, 1913), also by Louis Kahlenberg (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: Conditions affecting chemical changes in cheese-ripening (New York Agricultural Experiment Station, 1903), also by Lucius L. Van Slyke (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: Experiments in curing cheese at different temperatures (New York Agricultural Experiment Station, 1903), also by Lucius L. Van Slyke and George A. Smith (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: General agricultural chemistry ([State Journal Printing Company], 1910), also by W. E. Tottingham (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: General agricultural chemistry. (State journal printing co., 1913), also by William Edward Tottingham (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: The heat coagulation of milk (The Waverly press, 1919), also by Hugo Henry Sommer (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: Methods for the estimation of the proteolytic compounds contained in cheese and milk (New York Agricultural Experiment Station, 1902), also by Lucius L. Van Slyke (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: The nature of the principal phosphorus compound in wheat bran (New York Agricultural Experiment Station, 1904), also by Andrew J. Patten (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: The proteids of butter in relation to mottled butter (New York Agricultural Experiment Station, 1905), also by Lucius L. Van Slyke (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: The relation of carbon dioxide to proteolysis in the ripening of cheddar cheese (New York Agricultural Experiment Station, 1903), also by Lucius L. Van Slyke (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: Rennet-enzyme as a factor in cheese-ripening (New York Agricultural Experiment Station, 1903), also by Lucius L. Van Slyke and H. A. Harding (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: Some of the compounds present in American cheddar cheese (New York Agricultural Experiment Station, 1902), also by Lucius L. Van Slyke (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: The status of phosphorus in certain food materials and animal by-products, with special reference to inorganic forms (New York Agricultural Experiment Station, 1903), also by W. H. Andrews (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: A study of enzymes in cheese (New York Agricultural Experiment Station, 1901), also by Lucius L. Van Slyke and H. A. Harding (page images at HathiTrust)
• Hart, E. B. (Edwin Bret), 1874-1953: A study of some of the salts formed by casein and paracasein with acids : their relations to American cheddar cheese (New York Agricultural Experiment Station, 1902), also by Lucius L. Van Slyke (page images at HathiTrust)

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