Books by E. O. Herreid:
Books in the extended shelves:
![[X-Info]](https://onlinebooks.library.upenn.edu/infouc.gif)
Herreid, E. O. (Ernest Oliver), 1900-: Accounting for milk fat (Vermont Agricultural Experiment Station, 1944), also by D. W. Whitman and R. O. Slack (page images at HathiTrust; US access only)- Herreid, E. O. (Ernest Oliver), 1900-: Bi-monthly or monthly testing at milk plants (Vermont Agricultural Experiment Station, 1943), also by D. W. Whitman and R. O. Slack (page images at HathiTrust; US access only)
- Herreid, E. O. (Ernest Oliver), 1900-: The microbiology of cheese-like flavors in unsalted butter (University Farm, 1934), also by Willes Barnes Combs and Harold Macy (page images at HathiTrust; US access only)
- Herreid, E. O. (Ernest Oliver), 1900-: A new method for estimating the true fat content of buttermilk (University Farm, 1929), also by W. E. Petersen (page images at HathiTrust)
- Herreid, E. O. (Ernest Oliver), 1900-: Relation of ascorbic acid and of oxygen to oxidized flavor of milk (Vermont Agricultural Experiment Station, 1942), also by J. G. Leeder (page images at HathiTrust; US access only)
- Herreid, E. O. (Ernest Oliver), 1900-: The relation of bacteria and oxygen to the flavor of milk susceptible to becoming oxidized (Vermont Agricultural Experiment Station, 1940), also by J. G. Leeder (page images at HathiTrust; US access only)
Find more by E. O. Herreid at your library, or elsewhere.