The Four Essential Factors in the Production of Milk or Low Bacterial Content: April 30, 1918 (Classic Reprint) - Couverture souple
Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from The Four Essential Factors in the Production of Milk or Low Bacterial Content: April 30, 1918 (Classic Reprint)
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Forgotten Books publishes hundreds of thousands of rare and classic books.
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work''s historical value.The digital edition of all books may be viewed on our website before purchase.
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The Four Essential Factors in the Production of Milk or Low Bacterial Content
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This compelling book explores the crucial factors that influence the bacterial content of fresh milk, delving into the work of an author who conducted a series of experiments to determine the most effective methods for producing milk of low bacterial count. The author's research encompassed a range of conditions, from extremely unsanitary to relatively clean, and identified three essential factors: the use of sterilized utensils, clean cows and udders, and the small-top pail. Through rigorous experimentation, the author demonstrates the profound impact of each factor, highlighting the importance of hygiene and proper handling techniques in safeguarding milk quality. This book offers valuable insights for anyone seeking to understand the intricacies of milk production and the measures necessary to ensure its safety and freshness. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9780260965936_0
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EUR 16,08
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Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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The Four Essential Factors in the Production of Milk or Low Bacterial Content: April 30, 1918 (Classic Reprint)
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780260965936
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EUR 25,21
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 15 disponible(s)
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The Four Essential Factors in the Production of Milk or Low Bacterial Content: April 30, 1918 (Classic Reprint)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780260965936
Acheter neuf
EUR 25,06
Expédition à EUR 3,87
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)