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Le Lait; Caractères Dans L'état De Santé Et De Maladie: Altérations Et Falsifications, Germes De Maladies, Microorganismes Du Lait
Paperback
ISBN13: 9781148427515
Publisher: Nabu Press
Published: Apr 4 2010
Pages: 370
Weight: 1.14
Height: 0.77 Width: 6.14 Depth: 9.21
Language: French
Le Lait; Caractères Dans L'État De Santé Et De Maladie by Jules Rouvier, published in 1893, offers a detailed examination of milk, its properties, and its role in both health and disease. This comprehensive work delves into the alterations and falsifications of milk, explores disease-causing germs, and investigates the microorganisms found within it.
Rouvier's study provides invaluable insights into the understanding of milk during the late 19th century, a period marked by significant advancements in microbiology and public health. This book is an essential resource for historians of medicine, food science, and agriculture, as well as anyone interested in the historical context of dairy production and consumption. It provides a window into the scientific concerns and practices surrounding milk at a crucial time in its history.
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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