Experiments on
Experiments on the Spoilage of Tomato Ketchup
作者：Bitting, A. W. (Arvill Wayne), 1870-1946
体例：题 章数：56
字数：67,874 来源：Project Gutenberg
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- 篇幅分布
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- 原文溯源
cache/epub/52867/pg52867.txt（Project Gutenberg）
章节目录
共 56 题- LETTER OF TRANSMITTAL.
- CONTENTS.
- Introduction 7
- Labels 14
- Histological structure of ketchup 33
- Microscopical examination of some commercial brands 34
- Summary 35
- ILLUSTRATIONS.
- PLATES.
- TEXT FIGURES.
- Fig. 1. A model receiving platform 8
- 2. Large receiving room showing the sorting belt 9
- 3. A section of a kitchen showing the copper cookers 10
- 4. An example of factory practice 12
- 5. Another factory interior 14
- EXPERIMENTS ON THE SPOILAGE OF TOMATO KETCHUP.
- INTRODUCTION.
- PROCESS OF MANUFACTURE.
- SELECTION AND PREPARATION OF STOCK.
- PULPING.
- COOKING AND SEASONING.
- EVAPORATION AND FINISHING.
- BOTTLING.
- PROCESSING.
- CHARACTER OF PRODUCTS.
- FIRST-CLASS PRODUCTS.
- INFERIOR PRODUCTS FROM “TRIMMING STOCK.”
- LABELS.
- MANUFACTURING EXPERIMENTS WITHOUT THE USE OF PRESERVATIVES.
- OUTLINE OF THE EXPERIMENTS.
- DISCUSSION OF RESULTS.
- SPOILAGE OF KETCHUP AFTER OPENING.
- SPOILAGE OF UNOPENED KETCHUP.
- SPOILAGE OF MARKET BRANDS.
- STERILITY OF KETCHUP.
- EXPERIMENTS WITH PRESERVATIVES.
- SODIUM BENZOATE.
- SALT.
- SUGAR.
- SPICES.
- WATER INFUSIONS.
- ACETIC-ACID EXTRACTS.
- OIL EXTRACTS.
- VINEGAR AND ACETIC ACID.
- OIL.
- STUDY OF PENICILLIUM IN KETCHUP.
- PENICILLIUM.
- CULTURES FROM KETCHUP PRESERVED WITH SODIUM BENZOATE.
- DEVELOPMENT.
- REPRODUCTION.
- GROWTH IN KETCHUP.
- TEMPERATURE TESTS.
- HISTOLOGICAL STRUCTURE OF KETCHUP.
- MICROSCOPIC EXAMINATION OF SOME COMMERCIAL BRANDS.
- SUMMARY.
- The following corrections have been made to the text:--