Experiments on the Spoilage of Tomato Ketchup
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Table of contents
1. Front matter2. LETTER OF TRANSMITTAL.3. ILLUSTRATIONS.4. INTRODUCTION.5. CHARACTER OF PRODUCTS.6. LABELS.7. MANUFACTURING EXPERIMENTS WITHOUT THE USE OF PRESERVATIVES.8. EXPERIMENTS WITH PRESERVATIVES.9. STUDY OF PENICILLIUM IN KETCHUP.10. HISTOLOGICAL STRUCTURE OF KETCHUP.11. MICROSCOPIC EXAMINATION OF SOME COMMERCIAL BRANDS.12. SUMMARY.