Lore a rogers (55 risultati)

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. In English.

Condizione: New.

Hardback or Cased Book. Condizione: New. Methods of Classifying the Lactic-Acid Bacteria. Book.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Pamphlet. Condizione: Poor. This pamphlet is in terrible condition because the pages are stuck together. Some pages are partially visible and that may be helpful to someone. Or, someone may know of a way to separate the pages successfully resulting in possessing something that could be of value personally or for resale. Very scarce item (only two showing in WorldCat). Please contact us if you have any questions or would like to see more images. Interesting text accompanies the photos. Reference is made to Mercer making the statement: "The Peavey was the invention of a blacksmith, John Peavey of Bolivar, New York, who about 1870, put a cant-hook on a jam pike, thus making a tool with which a log could be rolled toward him as well as pried away from him. . . . The Maine story of the Peavey cant-dog agrees with Mercer's account only in ascribing the invention of the Peavey to a blacksmith Peavey . . . , and he lived in Stillwater, Maine." ; B&W Illustrations; Small 4to 9" - 11" tall; 6 pages.…

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. In English.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Taschenbuch. Condizione: Neu. Neuware - 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.…

Paperback. Condizione: New. Print on Demand. This book dives deep into the fascinating world of lactic-acid bacteria, the tiny organisms that play a crucial role in the souring of milk. The author presents a compelling argument for the need to classify these bacteria in a way that reflects their true biological relationships, rather than relying on outdated and often inadequate methods. The book explores the challenges of classifying these bacteria based on traditional characteristics, such as morphology and growth patterns, and then lays out a more robust system. This system relies on the fermentation of various sugars and other substances, a method that has been shown to be more consistent and reveal deeper relationships between the different types of lactic-acid bacteria. Through detailed analysis and carefully crafted experiments, the author reveals how these seemingly simple organisms possess a remarkable complexity. This book offers a groundbreaking approach to understanding lactic-acid bacteria, illuminating their vital role in the dairy industry and the world around us. 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.…

Paperback. Condizione: New. Print on Demand. This book delves into the historical significance of pasteurization and the enduring debate around the technique. Through comprehensive research and meticulous analysis of laboratory findings, the author unravels the complex interactions between bacteria in milk, shedding light on the evolution and impact of pasteurization in ensuring food safety. The book explores the scientific underpinnings of the process, examining the delicate balance between preserving milk's nutritional value and eliminating harmful bacteria. By tracing the development of pasteurization from its inception to its widespread adoption, the author provides a comprehensive understanding of this pivotal food preservation method and its profound impact on public health. 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.…

Paperback. Condizione: New. Print on Demand. This book examines the role of bacteria in cheese production, focusing on Cheddar cheese. The author, an expert in dairy bacteriology, presents the results of his research, which sought to isolate and identify the specific bacteria responsible for the various flavors and aromas of Cheddar cheese. The book explores the complex relationship between bacteria and the ripening process, examining how different temperatures and bacterial strains affect the final product. It also delves into the broader context of cheesemaking, discussing historical techniques and the scientific advancements that have shaped the industry. The author posits that bacterial enzymes play a crucial role in the formation of the compounds that give cheese its characteristic flavors and aromas, challenging previous theories that attributed these qualities solely to the direct action of bacteria. This book provides valuable insights into the microbiology of cheese ripening, offering a deeper understanding of the processes that create the diverse flavors and textures we enjoy today. 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.…

Kartoniert / Broschiert. Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condizione: Neu. Neuware - 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.…

Gebunden. Condizione: New.

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Condizione: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.