. Bacteriology and mycology of foods. Food. 526 FOOD PRESERVATION. 4 6 8 10 12 14 10 18 20 22 24 26 28 30 32 34 36 38 40 Per cent of Rot Fig. 82.—Percentage by Weight of Rot and Bacterial Count. (After Howard and Stevenson, 1917.) The line showing the tipper limit of '* Zone of Possible Bacteria Counta " beyond 20 per cent of rot IS based upon the count of a sample having 100 per cent of rot, 100 fields with molds, 22 yeast and spores per ^<y and 960 million bacteria per cubic Please note that these images are extracted from scanned page images that may have been digi
. Bacteriology and mycology of foods. Food. 526 FOOD PRESERVATION. 4 6 8 10 12 14 10 18 20 22 24 26 28 30 32 34 36 38 40 Per cent of Rot Fig. 82.—Percentage by Weight of Rot and Bacterial Count. (After Howard and Stevenson, 1917.) The line showing the tipper limit of '* Zone of Possible Bacteria Counta " beyond 20 per cent of rot IS based upon the count of a sample having 100 per cent of rot, 100 fields with molds, 22 yeast and spores per ^<y and 960 million bacteria per cubic Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Tanner, Fred Wilbur, 1888-1957. New York, John Wiley & Sons, Inc. ; [etc. ,etc. ]
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
