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Lore a Rogers (49 results)
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Methods of Classifying the LacticAcid Bacteria Classic Reprint
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 27.79
US$ 4.39 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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The Bacteria of Pasteurized and Unpasteurized Milk Under Laboratory Conditions Classic Reprint
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 27.83
US$ 4.39 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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The Relation of Bacteria to the Flavors of Cheddar Cheese (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 27.85
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Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Methods of Classifying the Lactic-Acid Bacteria
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 17.97
US$ 15.97 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Pamphlet. Condition: Poor. This pamphlet is in terrible condition because the pages are stuck together. Some pages are partially visible and that may be helpful to someone. Or, someone may know of a way to separate the pages successfully resulting in possessing something that could be of value personally or for resale. Very scarce item (only two showing in WorldCat). Please contact us if you have any questions or would like to see more images. Interesting text accompanies the photos. Reference is made to Mercer making the statement: "The Peavey was the invention of a blacksmith, John Peavey of Bolivar, New York, who about 1870, put a cant-hook on a jam pike, thus making a tool with which a log could be rolled toward him as well as pried away from him. . . . The Maine story of the Peavey cant-dog agrees with Mercer's account only in ascribing the invention of the Peavey to a blacksmith Peavey . . . , and he lived in Stillwater, Maine." ; B&W Illustrations; Small 4to 9" - 11" tall; 6 pages.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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The Relation of Bacteria to the Flavors of Cheddar Cheese (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 37.48
US$ 5.55 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketHRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Methods of Classifying the Lactic-Acid Bacteria
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 32.75
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Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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US$ 17.27
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Add to basketPaperback. Condition: New. Print on Demand. This book dives deep into the fascinating world of lactic-acid bacteria, the tiny organisms that play a crucial role in the souring of milk. The author presents a compelling argument for the need to classify these bacteria in a way that reflects their true biological relationships, rather than relying on outdated and often inadequate methods. The book explores the challenges of classifying these bacteria based on traditional characteristics, such as morphology and growth patterns, and then lays out a more robust system. This system relies on the fermentation of various sugars and other substances, a method that has been shown to be more consistent and reveal deeper relationships between the different types of lactic-acid bacteria. Through detailed analysis and carefully crafted experiments, the author reveals how these seemingly simple organisms possess a remarkable complexity. This book offers a groundbreaking approach to understanding lactic-acid bacteria, illuminating their vital role in the dairy industry and the world around us. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
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US$ 17.29
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Add to basketPaperback. Condition: New. Print on Demand. This book delves into the historical significance of pasteurization and the enduring debate around the technique. Through comprehensive research and meticulous analysis of laboratory findings, the author unravels the complex interactions between bacteria in milk, shedding light on the evolution and impact of pasteurization in ensuring food safety. The book explores the scientific underpinnings of the process, examining the delicate balance between preserving milk's nutritional value and eliminating harmful bacteria. By tracing the development of pasteurization from its inception to its widespread adoption, the author provides a comprehensive understanding of this pivotal food preservation method and its profound impact on public health. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
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US$ 17.34
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Add to basketPaperback. Condition: New. Print on Demand. This book examines the role of bacteria in cheese production, focusing on Cheddar cheese. The author, an expert in dairy bacteriology, presents the results of his research, which sought to isolate and identify the specific bacteria responsible for the various flavors and aromas of Cheddar cheese. The book explores the complex relationship between bacteria and the ripening process, examining how different temperatures and bacterial strains affect the final product. It also delves into the broader context of cheesemaking, discussing historical techniques and the scientific advancements that have shaped the industry. The author posits that bacterial enzymes play a crucial role in the formation of the compounds that give cheese its characteristic flavors and aromas, challenging previous theories that attributed these qualities solely to the direct action of bacteria. This book provides valuable insights into the microbiology of cheese ripening, offering a deeper understanding of the processes that create the diverse flavors and textures we enjoy today. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
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Condition: New.
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PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Condition: New.
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Condition: New.
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Methods of Classifying the Lactic-Acid Bacteria
Language: English
Published by Creative Media Partners, LLC Okt 2022, 2022
ISBN 10: 1016670737 ISBN 13: 9781016670739
Taschenbuch. Condition: Neu. Neuware.
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Methods of Classifying the Lactic-Acid Bacteria
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 19.76
US$ 4.39 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Methods of Classifying the Lactic-Acid Bacteria
Language: English
Published by Creative Media Partners, LLC Okt 2022, 2022
ISBN 10: 1016665636 ISBN 13: 9781016665636
Buch. Condition: Neu. Neuware.
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Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Condition: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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FUNDAMENTALS OF DAIRY SCIENCE Second Edition
Published by Reinhold Publishing Corporation, New York, 1935
Hardcover. Condition: Very Good. No Jacket. 2nd Edition. 616 pages in very good condition. Pages are clean and unmarked. Ex-library copy with some stamps and markings. Torn card is attached to the back endpaper. Title page is lightly smudged. Frontispiece portrait of the authour. Bookplates on the front endpaper, crossed out with pencil. Page edges are lightly smudged and darkened. Bound in blue cloth with gilt titles on the spine. Lightly worn around the edges. Some faded white-out markings on the spine. Boards are lightly scuffed. 2nd Edition. SCARCE. VG/- -. Ex-Library.
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Condition: New. Print on Demand.
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Condition: New. Print on Demand.
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![Seller image for The relation of bacteria to the flavors of cheddar cheese / by L.A. Rogers 1904 [LeatherBound] for sale by S N Books World](https://pictures.abebooks.com/inventory/md/md30639845355.jpg)
The relation of bacteria to the flavors of cheddar cheese / by L.A. Rogers 1904 [LeatherBound]
Language: English
Publication Date: 2025
Leatherbound. Condition: NEW. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt bands. A perfect gift for your loved ones. Reprinted from 1904 edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set and contains approximately 44 pages. IF YOU WISH TO ORDER PARTICULAR VOLUME OR ALL THE VOLUMES YOU CAN CONTACT US. Resized as per current standards. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Language: English.
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![Seller image for Bacteria in milk / by L.A. Rogers. Volume 3481909 1909 [LeatherBound] for sale by S N Books World](https://pictures.abebooks.com/inventory/md/md30637572592.jpg)
Bacteria in milk / by L.A. Rogers. Volume 3481909 1909 [LeatherBound]
Language: English
Publication Date: 2025
Leatherbound. Condition: NEW. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt bands. A perfect gift for your loved ones. Reprinted from 1909 edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set and contains approximately 24 pages. IF YOU WISH TO ORDER PARTICULAR VOLUME OR ALL THE VOLUMES YOU CAN CONTACT US. Resized as per current standards. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Language: English Volume 348(1909).
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Condition: New. PRINT ON DEMAND.
