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.
