Research Catalog
Preparation of the cod and other salt fish for the market : including a bacteriological study of the causes of reddening / by A.W. Bitting.
- Title
- Preparation of the cod and other salt fish for the market : including a bacteriological study of the causes of reddening / by A.W. Bitting.
- Author
- Bitting, A. W. (Arvill Wayne), 1870-1946.
- Publication
- Washington, D.C. : G.P.O., 1911.
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Status | Format | Access | Call Number | Item Location |
---|---|---|---|---|
Text | Request in advance | F 6279.11 | Off-site |
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Details
- Additional Authors
- Description
- 63 p., 6 p. of plates : ill.; 23 cm.
- Series Statement
- United States. Dept. of Agriculture. Bureau of chemistry. Bulletin ; no. 133
- Uniform Title
- Bulletin (United States. Bureau of Chemistry) ; no. 133.
- Harvard social history/business preservation microfilm project. Project 3 ; 30318.
- Subject
- Processing Action (note)
- committed to retain
- Contents
- Introduction. pp. 5.
- Cod fishing. pp. 6.
- Classifying and handling the fish on shore. pp. 12.
- Curing : Pickling -- Waterhorsing -- Losses in weight -- Shipping packages -- By-products. pp. 13.
- Storage. pp. 20.
- Dressing and packing. pp. 21.
- Losses in weight. pp. 22.
- Shipping packages. pp. 23.
- By-products. pp. 25.
- Factory experiments in curing codfish : Changes effected by salting -- Effect of the different kinds of salt on skinning and appearance -- Effect of exclusion of air -- Effects of temperature -- Use of acetic acid to prevent reddening. pp. 25.
- Sanitary conditions : Handling and storage -- The water supply -- Disinfectants. pp. 34.
- Preservatives. pp. 39.
- Bacteriology of reddened codfish : Earlier investigations -- General observations on reddening -- Description of organisms -- Coccus -- Bacillus -- Brown mold -- Infection experiments -- Discussion of bacteriological results. pp. 40.
- Recommendations for the prevention of factory infection. pp. 61.
- LCCN
- agr11000039^
- OCLC
- 1244885302
- Owning Institutions
- Harvard Library