Tomato products: pulp, ketchup, and chili sauce.

audiobook

Tomato products: pulp, ketchup, and chili sauce.

by W. D. (Willard Dell) Bigelow, A. E. Stevenson, National Canners Association

EN·~2 hours·7 chapters

Chapters

7 total
1

Tomato Products: Pulp, Ketchup and Chili Sauce

0:53
2

TABLES

1:08
3

ILLUSTRATIONS

0:17
4

TOMATO PULP - INTRODUCTION

2:00:11
5

TOMATO KETCHUP

21:34
6

CHILI SAUCE

3:24
7

PUBLICATIONS RESEARCH LABORATORY NATIONAL CANNERS ASSOCIATION - BULLETINS

2:31

Collections

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Details

Language

en

Duration

~2 hours (144K characters)

Series

National Canners Association Research Laboratory, Bulletin No. 21L.

Publisher of text edition

Project Gutenberg

Original publisher

United States: National Canners Association, Research Laboratory, 1923.

Credits

Charlene Taylor, Chris Jordan and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Release date

2023-04-03

Rights

Public domain in the USA.

About the authors

WD

W. D. (Willard Dell) Bigelow

1866–1939

A food chemist and government researcher from the early pure-food era, he wrote practical studies on meat products, food adulteration, and food law. His work reflects a moment when science was becoming central to how the United States tested and regulated what people ate.

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AE

A. E. Stevenson

Known today for a practical 1923 guide to tomato pulp, ketchup, and chili sauce, this little-documented writer helped turn food processing into something measured, tested, and teachable.

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NC

National Canners Association

Written by the trade group that represented America’s canning industry, this work offers a compact insider’s view of how canned foods were made, organized, and explained to the public. It reads as both an industry history and a snapshot of mid-20th-century food manufacturing culture.

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