The four essential factors in the production of milk of low bacterial content - Ayers, S. Henry (Samuel Henry),; Clemmer, Paul W. (Paul Wescoe),; Cook, Lee Briggs, (Washington, D.C, U.S. Dept. of Agriculture, 1918, 1918)
https://www.biodiversitylibrary.org/bibliography/108789
Keywords: Microbiology|Milk|Milk yield