Name: Germ Content of Milk (en Inglés)
SKU: 66141457
Price: 39.83 USD
Availability: InStock
Author: M. J. (Martin John), Prucha

portada Germ Content of Milk (en Inglés)

Formato

Libro Físico

Editorial

Hutson Street Press

Autor

M. J. (Martin John), Prucha

Idioma

Inglés

N° páginas

Encuadernación

Tapa Dura

Dimensiones

23.4x15.6x0.6 cm

ISBN13

9781023624763

Germ Content of Milk (en Inglés)

M. J. (Martin John), Prucha (Autor) · Hutson Street Press · Tapa Dura

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Reseña del libro "Germ Content of Milk (en Inglés)"

"Germ Content of Milk," by M. J. Prucha, delves into the bacteriological aspects of milk production and handling. This study, originally published in 1917, provides a detailed analysis of the types and quantities of microorganisms found in milk, examining factors such as storage, temperature, and handling techniques that influence bacterial growth. The text explores various methods for assessing the germ content of milk and discusses the implications for public health. With meticulous attention to detail, Prucha presents findings relevant to dairy farmers, food scientists, and public health officials. Though written over a century ago, its insights into microbial activity remain fundamentally important for understanding food safety and preservation.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.