Ketchup: Methods of Manufacture; Microscopic Examination
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Language: EnglishPublished:
Authors:
- Bitting, A. W. (Arvill Wayne)
1870 - 1946
- Bitting, K. G. (Katherine Golden)
1869 - 1937
About this book
In the early 20th century, the burgeoning food industry witnessed a surge in interest around preservation and quality standards, particularly in condiments like ketchup. "Ketchup: Methods of Manufacture; Microscopic Examination" by A. W. Bitting and K. G. Bitting delves into the intricate processes behind tomato-based ketchup production, emphasizing the significance of ingredient selection and manufacturing techniques. This document uniquely combines detailed methodologies with microscopic analysis, revealing the unseen aspects of ketchup that impact flavor and safety. Ideal for food scientists, culinary students, and industry professionals, this authoritative work serves as a critical resource for understanding both the art and science of ketchup production, ensuring that quality remains paramount in every bottle.
