"Ketchup: Methods of Manufacture; Microscopic Examination" by K. G. Bitting, A. W. Bitting. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Оглавление
A. W. Bitting. Ketchup: Methods of Manufacture; Microscopic Examination
Ketchup: Methods of Manufacture; Microscopic Examination
Table of Contents
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
