A Preliminary Study of the Effects of Cold Storage on Eggs, Quail, and Chickens
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- Englisch ausgewählt
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Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
22.05.2025
Maße (L/B/H)
23,4/15,6/0,8 cm
Gewicht
218 g
Sprache
Englisch
ISBN
978-1-02-407236-5
"A Preliminary Study of the Effects of Cold Storage on Eggs, Quail, and Chickens," by Harvey Washington Wiley, presents an early investigation into the preservation of poultry products through cold storage techniques. This study, originally published in 1908, provides valuable insights into the scientific practices of food storage at the turn of the century. The book examines the effects of prolonged cold storage on the quality and viability of eggs from different fowl.
Wiley's work offers a historical perspective on the challenges and methods employed in early food science, illustrating the rudimentary stages of understanding microbial decay and the development of effective preservation methods. This study is a fascinating resource for historians of science, agriculture enthusiasts, and anyone interested in the evolution of food preservation technology.
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.
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