Ketchup
by A. W. Bitting
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Language: English
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About this eBook
- Author
- Bitting, K. G. (Katherine Golden), 1869-1937
- Title
- Ketchup: Methods of Manufacture; Microscopic Examination
- Credits
- Produced by Larry B. Harrison, Barry Abrahamsen, and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
- Language
- English
- LoC Class
- TX: Technology: Home economics
- Subject
- Ketchup
- Category
- Text
- Project Gutenberg
- eBook-No. 56703
- Release Date
- March 8, 2018
- Copyright
- Public domain in the USA.
Contents
- 1.KETCHUP
- 2.KETCHUP
- 3.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.
- 4.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.
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