A Bacteriological Study of Ham Souring
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"A Bacteriological Study of Ham Souring," by C. N. McBryde, delves into the intricate world of food microbiology, specifically focusing on the bacteriology of ham spoilage. This meticulously prepared print edition presents a historical study of the factors contributing to ham souring, a persistent challenge in meat processing and preservation. Exploring the science behind food spoilage, the book examines the microorganisms responsible for souring, providing insights into their behavior and impact on the quality of ham. A vital resource for those interested in the history of food science, parti...
"A Bacteriological Study of Ham Souring," by C. N. McBryde, delves into the intricate world of food microbiology, specifically focusing on the bacteriology of ham spoilage. This meticulously prepared print edition presents a historical study of the factors contributing to ham souring, a persistent challenge in meat processing and preservation. Exploring the science behind food spoilage, the book examines the microorganisms responsible for souring, providing insights into their behavior and impact on the quality of ham. A vital resource for those interested in the history of food science, particularly in the realm of meat microbiology, this study offers a detailed look at the bacteriological processes involved. This book appeals to anyone seeking to understand the scientific underpinnings of food preservation techniques and the ongoing battle against food spoilage. A valuable addition to any collection on food science, animal husbandry, or microbiology. 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 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. 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.
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