Experiments on the Spoilage of Tomato Ketchup
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Language: EnglishPublished:
Authors:
- Bitting, A. W. (Arvill Wayne)
1870 - 1946
About this book
In the early 20th century, as the food industry began to grapple with the science of preservation, "Experiments on the Spoilage of Tomato Ketchup" by A. W. Bitting emerged as a pivotal study from the U.S. Department of Agriculture's Bureau of Chemistry. This document meticulously examines the chemical and environmental factors that lead to ketchup spoilage, providing invaluable insights into food safety and quality. With its focus on the impact of acidity and storage conditions, this publication is essential for students, food scientists, and culinary historians alike. Delve into Bitting's findings to understand the intricate relationship between ingredients and preservation methods, ensuring your knowledge of food science is both comprehensive and up-to-date.
