9781330833261 - chemical testing of milk and cream (classic reprint) von shaw, roscoe h. (3 Ergebnisse)
- Softcover
Anbieter: PBShop.store US, Wood Dale, USAPBShop.store US
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 21,82
Versand nach gratisVersand innerhalb von USAAnzahl: 15 verfügbar
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Anbieter: PBShop.store UK, Fairford, Vereinigtes KönigreichPBShop.store UK
Verkäufer/-in kontaktierenVerkäufer/-in mit 4 SternenZustand: Neu
EUR 20,74
EUR 3,79 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 15 verfügbar
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
Weitere Bilder- Softcover
- Print-on-Demand
Anbieter: Forgotten Books, London, Vereinigtes KönigreichForgotten Books
Verkäufer/-in kontaktierenVerkäufer/-in mit 4 SternenZustand: Neu
EUR 15,56
Versand nach gratisVersand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
Paperback. Zustand: New. Print on Demand. This book is an extensive yet beginner-friendly guide to a critical skill for dairy farmers and cheesemakers, the Babcock test for fat content in dairy products. This well-established and standardized test is used to determine the percentage of fat in milk and cream with the use of sulfu…ric acid and a centrifuge. The author provides instruction on preparing samples for testing, using the Babcock glassware, completing the test, detecting and correcting imperfect tests, and testing homogenized milk and cream. Additionally, this resource includes further tests for skim milk, buttermilk, and whey, and concludes with methods to preserve samples, clean glassware, and determine total solids and specific gravity in milk. 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.
