Lore Alford. [from old catalog] Rogers
Librería Samer Atenea
Librería Aciertas (Toledo)
Kálamo Books
Librería Perelló (Valencia)
Librería Elías (Asturias)
Donde los libros
Librería Kolima (Madrid)
Librería Proteo (Málaga)
'Studies Upon The Keeping Quality Of Butter. I. Canned Butter' delves into the methods and outcomes of preserving butter through canning, a crucial topic at the turn of the 20th century when food preservation techniques were rapidly evolving. Authored by Lore Alford Rogers, this study offers valuable insights into the challenges and innovations of the era. The work details the processes employed to maintain the quality of butter, addressing issues such as spoilage and flavor degradation, which were significant concerns for both commercial and domestic use. Rogers’s research provides a detailed look at the technological approaches used in early food science, shedding light on the techniques used to ensure that butter remained viable over extended periods. This study is a significant resource for those interested in the history of food technology, the development of dairy science, and the practices that shaped food preservation in the United States.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.
