"Bacteriological Studies On Eggs, Issues 174-181" presents a detailed exploration into the microbiology of eggs, a crucial subject within food science and public health. Authored by Otto Maurer, this compilation delves into various bacteriological aspects, offering valuable insights into the types of bacteria found in eggs, their impact on egg quality, and methods for controlling bacterial contamination.
This work is essential for researchers, food industry professionals, and public health officials concerned with ensuring the safety and quality of eggs. The studies included provide a foundation for understanding the complex interactions between bacteria and eggs, contributing to improved food safety practices and consumer protection. Maurer's meticulous research provides a historical perspective on bacteriological studies related to eggs.
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