Preservation of foods

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dc.contributor.author Fleming, Beulah
dc.date.accessioned 2017-09-20T21:51:38Z
dc.date.available 2017-09-20T21:51:38Z
dc.identifier.uri http://hdl.handle.net/2097/37677
dc.description Citation: Fleming, Beulah. Preservation of foods. Senior thesis, Kansas State Agricultural College, 1904.
dc.description.abstract Introduction: The experiments, long ago, by Tyndall and Pasteur made it clear that fermentation and putrefaction are biological processes, the result of vital activities of living organisms, and not chemical action as hitherto been supposed. Like all living being the microorganisms of fermentation and putrefaction require conditions of temperature, moisture and food supply for the exercise of their vital activities. When we dry fruit by means of the evaporator, we simply prevent the action of ferment germs by cutting them off from needed moisture; in freezing meats the temperature is made too low for the existence of these agents of destruction; and in canning we by the aid of heat drive out the germs, and keep them out by hermetically sealing the cans.
dc.rights Public Domain Mark 1.0
dc.rights.uri http://creativecommons.org/publicdomain/mark/1.0/
dc.subject Preservation
dc.subject Food
dc.subject Food Preservation
dc.subject Bacteria
dc.subject Bacteria's Role in Food
dc.subject Food Storage
dc.title Preservation of foods
dc.type Text
dc.date.published 1904
dc.subject.AAT Theses
dc.subject.AAT Manuscripts (documents)


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