Author: Joseph Lawrence HillsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 18
Book Description
Inspection of Milk Tests and Feeding-stuffs
Author: Joseph Lawrence HillsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 18
Book Description
Inspection of Milk Tests and Feeding-stuffs
Author: Joseph Lawrence HillsPublisher:
ISBN:
Category : Feeds
Languages : en
Pages : 5
Book Description
Testing Milk and Its Products
Author: Edward Holyoke FarringtonPublisher:
ISBN:
Category : Milk
Languages : en
Pages : 258
Book Description
Standard Methods for the Examination of Dairy Products
Author: American Public Health AssociationPublisher:
ISBN:
Category : Dairy inspection
Languages : en
Pages : 462
Book Description
Testing Milk and Its Products
Author: Edward Holyoke FarringtonPublisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 318
Book Description
Microbiology of Food and Animal Feeding Stuffs. Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination. Specific Rules for the Preparation of Milk and Milk Products
Author: British Standards Institute StaffPublisher:
ISBN: 9780580599613
Category :
Languages : en
Pages : 22
Book Description
Food products, Animal feed, Microbiological analysis, Food testing, Count methods (microbiology), Biological analysis and testing, Test specimens, Specimen preparation, Suspensions (chemical), Dilution, Microbiology, Milk, Dairy products
Cow-testing Associations
Author: Helmer RabildPublisher:
ISBN:
Category : Cow testing
Languages : en
Pages : 24
Book Description
Testing Milk and Its Products - A Manual for Dairy Students, Creamery and Cheese Factory Operators, Food Chemists, and Dairy Farmers
Author: Edward Holyoke FarringtonPublisher: Fournier Press
ISBN: 1444652974
Category : Sports & Recreation
Languages : en
Pages : 306
Book Description
PREFACE: The present volume is intended for the use of dairy students, factory operators, dairymen, food chemists and others interested in the testing or analysisof milk and its products. The subject has been largely treated in a popular manner; accuracy and clearness of statement and systematic arrangement of the subject matter have, however, been constantly kept in mind. The aim has been to make the presentation intelligible to students with now further training than a common-school education. Complete directions for making tests of milk and other dairy products are given; difficulties which the beginner may meet with are considered in detail, and suggestions offered for avoiding them..... This early work is a detailed study on the subject with much of the information being useful and practical today. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affo
Testing Dairy Products
Author: John Alvin NewlanderPublisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 144
Book Description
Testing Milk and Its Products
Author: Fritz Wilhelm WollPublisher: Palala Press
ISBN: 9781358137921
Category :
Languages : en
Pages :
Book Description
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.
