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Handbuch Der Presshefefabrikation
Paperback
Technology & EngineeringGeneral Science
ISBN13: 9781147476408
Publisher: Nabu Press
Published: Mar 16 2010
Pages: 554
Weight: 1.69
Height: 1.12 Width: 6.14 Depth: 9.21
Language: German
Handbuch Der Presshefefabrikation by Otto Durst offers a comprehensive guide to the manufacturing of pressed yeast. Published in 1896, this handbook details the processes and techniques used in the late 19th century for industrial yeast production. It covers various aspects of fermentation, equipment, and quality control, providing valuable insights into the historical methods of food technology and chemical engineering.
This book is an essential resource for historians of science and technology, as well as anyone interested in the evolution of food production and industrial processes. Durst's detailed explanations and practical advice make Handbuch Der Presshefefabrikation a significant contribution to the literature of its time and a fascinating look at the roots of modern biotechnology.
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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