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"Experiments on the Spoilage of Tomato Ketchup" was written by A. W. Bitting and published in 1909.

Experiments on the Spoilage of Tomato Ketchup

1909

A. W. Bitting

Experiments on the Spoilage of Tomato Ketchup

A. W. Bitting

1909

Experiments on the Spoilage of Tomato Ketchup, published in 1909 by A. W. Bitting, is a scientific report from the U.S. Department of Agriculture's Bureau of Chemistry. The work investigates the factors contributing to the spoilage of tomato ketchup, including the effectiveness of preservatives like sodium benzoate and the impact of temperature and storage conditions on shelf life. This detailed analysis provides valuable insights for food manufacturers and consumers, highlighting the complexities of ketchup production and preservation.