Ketchup: Methods of Manufacture; Microscopic Examination

Known for his contributions to food technology and microscopy, K. G. Bitting was an author and an expert in the field of food preservation and processing during the early 20th century. His detailed treatise 'Ketchup: Methods of Manufacture; Microscopic Examination' is an illustrative specimen of his meticulous research and in-depth understanding of food science. In this work, Bitting delves into t...