| 000 | 02269cam a22003133u 4500 | ||
|---|---|---|---|
| 001 | 69062 | ||
| 003 | UtSlPG | ||
| 005 | 20260610134610.0 | ||
| 006 | m | ||
| 007 | cr n | ||
| 008 | 260607r20221911utu|||||o|||||||||||||| d | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _2iso639-1 |
|
| 050 | 4 |
_aQR _aSF |
|
| 100 | 1 |
_aMcBryde, Charles Neil, _d1872- |
|
| 245 | 1 | 2 | _aA bacteriological study of ham souring |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2022 |
|
| 300 |
_a1 online resource : _bmultiple file formats |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_acomputer _bc _2rdamedia |
||
| 338 |
_aonline resource _bcr _2rdacarrier |
||
| 500 | _aRelease date is 2022-09-28 | ||
| 508 | _aCharlene Taylor, Les Galloway and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) | ||
| 520 | _a"A Bacteriological Study of Ham Souring" by Charles Neil McBryde is a scientific publication written in the early 20th century. This work explores the causes and preventative measures of souring in hams, a significant issue for the meat-packing industry that leads to substantial financial loss. Through exhaustive scientific research, it aims to identify the microorganisms responsible for this problem and establish effective curing practices. The opening of the publication details the importance of the topic, highlighting how losses from ham souring can amount to substantial figures in large packing establishments. McBryde begins with an overview of the curing process and the characteristics of sour ham, including its odors and potential ratings in terms of severity. He sets the groundwork for his bacteriological investigations, detailing experimental methods and prior theories regarding the causes of souring, all aimed at elucidating the problem and establishing a scientific understanding for the benefit of meat-packing practices. (This is an automatically generated summary.) | ||
| 534 |
_pOriginally published: _cUnited States: Government Printing Office, 1911 |
||
| 653 | _aHam -- Microbiology | ||
| 856 | 4 | _uhttps://archive.org/details/bacteriologicals00mcbriala/page/2/mode/2up | |
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/69062 |
| 999 |
_c109859 _d109859 |
||