Excerpt from Laboratory Manual of Fruit and Vegetable Products Although food preservation has been definitely correlated with the development of modern civilization, it has been one of the last of the arts to attract the attention of scientific men. It is only within the past thirty years that the principles and practices of food preservation have received the intelligent investigation which they merit. Although there are yet many problems demanding solution, much has been accomplished toward an exact understanding of the scientific principles underlying the manufacture of food products. The preparation and preservation of fruit and vegetable products have become of great economic importance, but this subject has not received the attention it deserves in the curricula of educational institutions. In many horticultural industries, manufacturing and marketing have become of as great importance as production. There is a rapidly growing demand for persons trained in the scientific principles underlying these industries. Practical knowledge alone no longer suffices. This manual meets the need for a reliable guide in laboratory courses in 'colleges of agriculture, schools of domestic science, etc., in the manu facture, preservation and examination of fruit and vegetable products. It is the outgrowth of a course given at the University of California during the past eleven years. The Assignments are designed to Simulate as closely as is possible on a small scale present commercial practices as well as to illustrate the fundamental scientific principles involved. Although this manual Should be supplemented by lectures or books giving correlated information, much valuable data are included, especially in tabular form. Although intended primarily for use in Agricultural Colleges and Domestic Science schools, much of the information given is of value to growers, manufacturers of fruit and vegetable products, food inspectors and chemists, home demonstration agents and girls' club leaders, and teachers of Agriculture and of Domestic Science in secondary schools. 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.

This book provides a general but thorough overview of basic microbiological techniques, analytical methods and advanced tests for food-borne pathogens, procedures for detecting pathogens in food, as well as beneficial microorganisms and their role in food fermentations. Both specialists looking to refresh their understanding of microbiology and those working in the food industry without a background in microbiology will find this book useful.

Discusses raising sheep, sheep breeding, marketing, and selling.