Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
A Bacteriological Study of Ham Souring

A Bacteriological Study of Ham Souring

McBryde, Charles Neil

Paperback

Technology & EngineeringAgricultureBiology

ISBN10: 1023569035
ISBN13: 9781023569033
Publisher: Anson Street Press
Published: Mar 29 2025
Pages: 80
Weight: 0.27
Height: 0.17 Width: 6.14 Depth: 9.21
Language: English

A Bacteriological Study of Ham Souring, by C. N. McBryde, delves into the intricate world of food microbiology, specifically focusing on the bacteriology of ham spoilage. This meticulously prepared print edition presents a historical study of the factors contributing to ham souring, a persistent challenge in meat processing and preservation.

Exploring the science behind food spoilage, the book examines the microorganisms responsible for souring, providing insights into their behavior and impact on the quality of ham. A vital resource for those interested in the history of food science, particularly in the realm of meat microbiology, this study offers a detailed look at the bacteriological processes involved.

This book appeals to anyone seeking to understand the scientific underpinnings of food preservation techniques and the ongoing battle against food spoilage. A valuable addition to any collection on food science, animal husbandry, or microbiology.

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