| Record ID | ia:preparationofcod13bitt |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/preparationofcod13bitt/preparationofcod13bitt_marc.xml |
| Download MARC binary | https://www.archive.org/download/preparationofcod13bitt/preparationofcod13bitt_meta.mrc |
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070 0 $a1$bC42B no. 133 1911
086 0 $aA 7.3:133
049 $aAGLL
100 1 $aBitting, A. W.$q(Arvill Wayne),$d1870-1946.
245 10 $aPreparation of the cod and other salt fish for the market :$bincluding a bacteriological study of the causes of reddening /$cA. W. Bitting.
260 $aWashington, D.C. :$bU.S. Dept. of Agriculture, Bureau of Chemistry,$c1911.
300 $a63 p. :$bill., VI plates, tables ;$c24 cm.
490 1 $aBulletin / U.S. Dept. of agriculture, Bureau of Chemistry ;$vno. 133
500 $a"Issued January 13, 1911."
500 $aAt head of title: U.S. Department of Agriculture, Bureau of Chemistry.
505 0 $aIntroduction. pp. 5.
505 0 $aCod fishing. pp. 6.
505 0 $aClassifying and handling the fish on shore. pp. 12.
505 0 $aCuring : Pickling -- Waterhorsing -- Losses in weight -- Shipping packages -- By-products. pp. 13.
505 0 $aStorage. pp. 20.
505 0 $aDressing and packing. pp. 21.
505 0 $aLosses in weight. pp. 22.
505 0 $aShipping packages. pp. 23.
505 0 $aBy-products. pp. 25.
505 0 $aFactory 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.
505 0 $aSanitary conditions : Handling and storage -- The water supply -- Disinfectants. pp. 34.
505 0 $aPreservatives. pp. 39.
505 0 $aBacteriology of reddened codfish : Earlier investigations -- General observations on reddening -- Description of organisms -- Coccus -- Bacillus -- Brown mold -- Infection experiments -- Discussion of bacteriological results. pp. 40.
505 0 $aRecommendations for the prevention of factory infection. pp. 61.
650 0 $aCodfish.
650 0 $aSalted fish.
710 1 $aUnited States.$bBureau of Chemistry.
710 1 $aUnited States.$bDepartment of Agriculture.
830 0 $aBulletin (United States. Bureau of Chemistry) ;$v133.
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