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Paperback Effects of Heat on Trichinae... Book

ISBN: 1273274946

ISBN13: 9781273274947

Effects of Heat on Trichinae...

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Book Overview

"Effects Of Heat On Trichin " presents a detailed scientific investigation into the impact of heat on Trichinella, a parasitic roundworm. This study by Brayton Howard Ransom and Benjamin Schwartz is a valuable resource for researchers, public health officials, and professionals in the food industry concerned with food safety. The book meticulously examines the thermal death point of Trichinella larvae, providing crucial data for developing effective methods to eliminate the parasite from meat products and prevent trichinosis in humans.

The research findings have significant implications for meat processing techniques and cooking guidelines, contributing to the ongoing effort to safeguard public health. This book remains a relevant reference for anyone seeking a deeper understanding of foodborne parasitic diseases and methods for their control.

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.

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