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Experiments on the Spoilage of Tomato Ketchup
A. W. Bitting
Why does ketchup spoil? The Bittings ran the experiments: selection of stock, pulping, cooking and seasoning, evaporation, bottling, and processing, hunting the failure point at every stage of manufacture. Government food science aimed at one condiment's stubborn mysteries. A strange and exacting little landmark of research. Follow the investigation all the way into the bottle.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
42 chapters
- 1EXPERIMENTS ON THE SPOILAGE OF TOMATO KETCHUP.
- 2LETTER OF TRANSMITTAL.
- 3CONTENTS.
- 4ILLUSTRATIONS.
- 5INTRODUCTION.
- 6PROCESS OF MANUFACTURE.
- 7SELECTION AND PREPARATION OF STOCK.
- 8PULPING.
- 9COOKING AND SEASONING.
- 10EVAPORATION AND FINISHING.
- 11BOTTLING.
- 12PROCESSING.
- 13CHARACTER OF PRODUCTS.
- 14FIRST-CLASS PRODUCTS.
- 15INFERIOR PRODUCTS FROM “TRIMMING STOCK.”
- 16LABELS.
- 17MANUFACTURING EXPERIMENTS WITHOUT THE USE OF PRESERVATIVES.
- 18OUTLINE OF THE EXPERIMENTS.
+ 24 more. The full contents open with the book.
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