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"A Preliminary Study of the Effects of Cold Storage on Eggs, Quail, and Chickens," by Harvey Washington Wiley, presents an early investigation into the preservation of poultry products through cold storage techniques. This study, originally published in 1908, provides valuable insights into the scientific practices of food storage at the turn of the century. The book examines the effects of prolonged cold storage on the quality and viability of eggs from different fowl.
Wiley's work offers a historical perspective on the challenges and methods employed in early food science, illustrating the rudimentary stages of understanding microbial decay and the development of effective preservation methods. This study is a fascinating resource for historians of science, agriculture enthusiasts, and anyone interested in the evolution of food preservation technology.
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