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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Die Fabrikation Von Albumin Und Eierkonserven: Eine Darstellung Der Eigenschaften Der Eiweisskörper

Die Fabrikation Von Albumin Und Eierkonserven: Eine Darstellung Der Eigenschaften Der Eiweisskörper

Paperback

Business GeneralTechnology & EngineeringGeneral World History

ISBN10: 1147534381
ISBN13: 9781147534382
Publisher: Nabu Press
Published: Mar 16 2010
Pages: 172
Weight: 0.55
Height: 0.37 Width: 6.14 Depth: 9.21
Language: German

Die Fabrikation Von Albumin Und Eierkonserven von Karl Ruprecht, originally published in 1904, offers a detailed examination of the properties of proteins and their application in the production of albumin and preserved eggs. This historical work delves into the scientific understanding of egg whites and related industrial processes prevalent at the turn of the 20th century. It provides insights into the methods used for preserving eggs and extracting albumin, appealing to historians of science, food technologists, and those interested in the historical development of food processing techniques. The book serves as a valuable resource for understanding early practices in food science and the chemical composition of proteins.

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General World History