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Die Mikroorganismen Der Gärungsindustrie
Hardcover
Technology & EngineeringAgricultureBiology
ISBN13: 9781023950602
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 252
Weight: 1.17
Height: 0.63 Width: 6.14 Depth: 9.21
Language: German
Die Mikroorganismen Der Gärungsindustrie, written by Alfred Jörgensen and originally published in 1892, provides a detailed examination of microorganisms and their vital role in the fermentation industry. This historical work delves into the scientific understanding of microorganisms essential for brewing, winemaking, and other fermentation processes. Jörgensen offers insights into the techniques and knowledge of his time, making this book a valuable resource for understanding the historical roots of modern food technology and microbiology.
This volume explores various aspects of microbial life, including their classification, behavior, and application within industrial settings. Although reflecting the science of its era, it provides unique insights into the development of fermentation processes and their significance in the late 19th century.
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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