Experiments on the Spoilage of Tomato Ketchup PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Experiments on the Spoilage of Tomato Ketchup PDF full book. Access full book title Experiments on the Spoilage of Tomato Ketchup by A. W. Bitting. Download full books in PDF and EPUB format.
Author: A. W. Bitting
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 82
Get Book Here
Book Description
In 'Experiments on the Spoilage of Tomato Ketchup' by A. W. Bitting, the author delves into the scientific and practical aspects of food preservation, focusing specifically on the spoilage of tomato ketchup. Bitting's meticulous experiments and observations provide insight into the factors that contribute to spoilage and offer potential solutions to extend the shelf life of this popular condiment. The book is written in a clear and methodical style, making it accessible to both the scientific community and general readers interested in food science. A. W. Bitting, a renowned food chemist with a background in agricultural science, brings a wealth of knowledge and experience to his exploration of tomato ketchup spoilage. His expertise in the field is evident in the detailed experimentation and analysis presented in the book, showcasing his dedication to advancing the understanding of food preservation techniques. I highly recommend 'Experiments on the Spoilage of Tomato Ketchup' to anyone interested in the intersection of food science and practical applications. Bitting's thorough research and insights make this book a valuable resource for both academics and enthusiasts looking to enhance their knowledge of food preservation methods.
Author: A. W. Bitting
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 82
Get Book Here
Book Description
In 'Experiments on the Spoilage of Tomato Ketchup' by A. W. Bitting, the author delves into the scientific and practical aspects of food preservation, focusing specifically on the spoilage of tomato ketchup. Bitting's meticulous experiments and observations provide insight into the factors that contribute to spoilage and offer potential solutions to extend the shelf life of this popular condiment. The book is written in a clear and methodical style, making it accessible to both the scientific community and general readers interested in food science. A. W. Bitting, a renowned food chemist with a background in agricultural science, brings a wealth of knowledge and experience to his exploration of tomato ketchup spoilage. His expertise in the field is evident in the detailed experimentation and analysis presented in the book, showcasing his dedication to advancing the understanding of food preservation techniques. I highly recommend 'Experiments on the Spoilage of Tomato Ketchup' to anyone interested in the intersection of food science and practical applications. Bitting's thorough research and insights make this book a valuable resource for both academics and enthusiasts looking to enhance their knowledge of food preservation methods.
Author: K.G Bitting
Publisher: BoD – Books on Demand
ISBN: 3752403756
Category : Fiction
Languages : en
Pages : 46
Get Book Here
Book Description
Reproduction of the original: Experiments on the Spoilage of Tomate Ketchup by K.G Bitting
Author: Barbara M. Lund
Publisher: Springer Science & Business Media
ISBN: 9780834213234
Category : Science
Languages : en
Pages : 1080
Get Book Here
Book Description
This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Author: United States. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1026
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 436
Get Book Here
Book Description
Author: United States. Bureau of Chemistry
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 926
Get Book Here
Book Description
Author: John Kerfoot Haywood
Publisher:
ISBN:
Category : Plants
Languages : en
Pages : 968
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 668
Get Book Here
Book Description
Author: Anonymous
Publisher: BoD – Books on Demand
ISBN: 3385309255
Category : Fiction
Languages : en
Pages : 778
Get Book Here
Book Description
Reprint of the original, first published in 1883.
Author: Harold Charles Hougland
Publisher:
ISBN:
Category :
Languages : en
Pages : 174
Get Book Here
Book Description
