Author: Publisher:
ISBN:
Category : Dairying
Languages : de
Pages : 878
Book Description
Proceedings of the World's Dairy Congress
Proceedings of the World's Dairy Congress
Author: Proceedings of the World's Dairy Congress, Washington, D.C., October 2, 3; Philadelphia, Pa., October 4; Syracuse, N.Y., October 5, 6, 8, 9, 10, 1923
Author: Index-catalogue of Medical and Veterinary Zoology
Author: Index-catalogue of Medical and Veterinary Zoology
Author: Charles Wardell StilesPublisher:
ISBN:
Category : Parasites
Languages : en
Pages : 1402
Book Description
Index-catalogue of Medical and Veterinary Zoology. Authors
Author: United States. Bureau of Animal IndustryPublisher:
ISBN:
Category :
Languages : en
Pages : 886
Book Description
Index-catalogue of Medical and Veterinary Zoology
Author: United States. Bureau of Animal Industry. Zoological DivisionPublisher:
ISBN:
Category : Parasites
Languages : en
Pages : 1072
Book Description
Proceedings of the World's Diary Congress
Author: Liquid Materialities
Author: Peter AtkinsPublisher: Routledge
ISBN: 1317104803
Category : Science
Languages : en
Pages : 356
Book Description
As a food, milk has been revered and ignored, respected and feared. In the face of its 'material resistance', attempts were made to purify it of dirt and disease, and to standardize its fat content. This is a history of the struggle to bring milk under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society. Peter Atkins follows two centuries of dynamic and intriguing food history, shedding light on the resistance of natural products to the ordering of science. After this look at the stuff in foodstuffs, it is impossible to see the modern diet in the same way again.
Liquid Materialities
Author: Professor Peter J AtkinsPublisher: Ashgate Publishing, Ltd.
ISBN: 1409488403
Category : Science
Languages : en
Pages : 536
Book Description
As a food, milk has been revered and ignored, respected and feared. In the face of its 'material resistance', attempts were made to purify it of dirt and disease, and to standardize its fat content. This is a history of the struggle to bring milk under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society. Peter Atkins follows two centuries of dynamic and intriguing food history, shedding light on the resistance of natural products to the ordering of science. After this look at the stuff in foodstuffs, it is impossible to see the modern diet in the same way again.
