Bacteriology and Mycology of Foods (Classic Reprint)

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Excerpt from Bacteriology and Mycology of Foods The present volume is an outgrowth of a course in food microbiology at the University of Illinois. This course has been developed for those who wish to fit themselves for food control, food chemists and for those students in household science who possess a sufficient fundamental training in chemistry. A thorough training in chemistry is essential for intelligent work in microbiology. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.