Flesh Foods: With Methods for Their Chemical, Microscopical, and Bacteriological Examination (Classic Reprint) - Couverture souple

Charles Ainsworth Mitchell

9781331667766: Flesh Foods: With Methods for Their Chemical, Microscopical, and Bacteriological Examination (Classic Reprint)

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ISBN 10 : 1331667763 ISBN 13 : 9781331667766

Editeur : Forgotten Books, 2018

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The digital edition of all books may be viewed on our website before purchase. Excerpt from Flesh Foods: With Methods for Their Chemical, Microscopical, and Bacteriological Examination (Classic Reprint)

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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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�diteur: Forgotten Books
Date d'�dition: 2018
Langue: anglais
ISBN 10: 1331667763
ISBN 13: 9781331667766
Reliure: Broch�
Nombre de pages: 354
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Flesh Foods: With Methods for Their Chemical, Microscopical (Classic Reprint)

Charles Ainsworth Mitchell

Edit� par Forgotten Books, 2018

ISBN 10 : 1331667763 ISBN 13 : 9781331667766

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Vendeur : Forgotten Books, London, Royaume-Uni

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Paperback. Etat : New. Print on Demand. This book is a detailed investigation into the structure, chemical composition, and preservation of flesh foods. It is written by an expert in the field and presents the current state of knowledge on the subject. The book begins by examining the structure and composition of muscular fiber, connective tissue, and blood, providing a foundation for understanding the subsequent chapters. The author then delves into the examination of flesh, discussing the various methods used to assess its quality and detect spoilage. Techniques for preserving flesh are also explored, including refrigeration, canning, and the use of various chemical additives. The book concludes with an examination of the various types of food poisoning and the methods used to prevent them. This book will be of great interest to anyone involved in the production, processing, or regulation of flesh foods. It is a valuable resource for food scientists, quality control personnel, and regulatory agencies. 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 r�f. du vendeur 9781331667766_0

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