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Ralph P. Tittsler, Associate Bacteriologist Bureau of Dairy Industry. Method for preserving cream. 5. The Department of Agriculture is experimenting and testing daily to determine the bacteria contained in cream that has been preserved by means of salt. In the photo is Ralph P. Tittsler, Associate Bacteriologist for the Bureau of Dairy Industry, 1-26-39
Content Provider | Library of Congress - Photographs |
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File Format | JPG / JPEG |
Language | English |
Part of Series | Harris & Ewing Collection |
Requires | HTML5 supported browser |
Access Restriction | Open |
Content Type | Image |
Resource Type | Photograph |