Ketchup: Methods
Ketchup: Methods of Manufacture; Microscopic Examination
作者：Bitting, A. W. (Arvill Wayne), 1870-1946; Bitting, K. G. (Katherine Golden), 1869-1937
体例：题 章数：27
字数：80,655 来源：Project Gutenberg
版本与结构
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- 本站收录 1 个来源：Project Gutenberg（80,655 字）。
- 分章依据
- 按「题」标记切分为 27 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 2,987 字。
- 原文溯源
cache/epub/56703/pg56703.txt（Project Gutenberg）
章节目录
共 27 题- KETCHUP
- METHODS OF MANUFACTURE
- A. W. BITTING
- MICROSCOPIC EXAMINATION
- K. G. BITTING
- KETCHUP
- THE MANUFACTURE OF TOMATO KETCHUP
- WASHING.
- PULPING.
- COOKING.
- SEASONING.
- BOTTLING.
- PROCESSING.
- FACTORY ARRANGEMENTS.
- PULP STOCK.
- PULP FROM TRIMMINGS.
- COLOR.
- KEEPING QUALITY.
- CHARACTERISTICS OF COMMERCIAL KETCHUP.
- MICROSCOPIC EXAMINATION.
- HISTOLOGY OF THE TOMATO AND OF THE RESULTING KETCHUP.
- STRUCTURE OF THE TOMATO.
- STRUCTURE OF KETCHUP.
- CHANGES PRODUCED IN PULP BY ROTTING.
- ORGANISMS IN KETCHUP.
- STRUCTURE OF THE TOMATO.
- End of Project Gutenberg's Ketchup, by A. W. Bitting and K. G. Bitting