History of Microorganisms in Food
9
REFERENCES
1. Bishop, P.W. 1978. Who introduced the tin can? Nicolas Appert? Peter Durand? Bryan Donkin? Food Technol. 32:60–67.
2. Brandly, P.J., G. Migaki, and K.E. Taylor. 1966. Meat Hygiene, 3rd ed., chap. 1. Philadelphia: Lea & Febiger.
3. Cowell, N.D. 1995. Who introduced the tin can?—A new candidate. Food Technol. 49:61–64.
4. Farrer, K.T.H. 1979. Who invented the brine bath?—The Isaac Solomon myth. Food Technol. 33:75–77.
5. Goldblith, S.A. 1971. A condensed history of the science and technology of thermal processing. Food Technol. 25:44–50.
6. Jensen, L.B. 1953. Man’s Foods, chaps. 1, 4, 12. Champaign, IL: Garrard Press.
7. Livingston, G.E., and J.P. Barbier. 1999. The life and work of Nicolas Appert, 1749–1841. Abstract # 7-1, p. 10, Institute
of Food Technol. Proceedings.
8. Pederson, C.S. 1971. Microbiology of Food Fermentations. Westport, CT: AVI.
9. Schorm¨ uller, J. 1966. Die Erhaltung der Lebensmittel. Stuttgart: Ferdinand Enke Verlag.
10. Stewart, G.F., and M.A. Amerine. 1973. Introduction to Food Science and Technology, chap. 1. New York: Academic Press.
11. Tanner, F.W. 1944. The Microbiology of Foods, 2nd ed. Champaign, IL: Garrard Press.
12. Tanner, F.W., and L.P. Tanner. 1953. Food-Borne Infections and Intoxications, 2nd ed. Champaign, IL: Garrard Press.
9
REFERENCES
1. Bishop, P.W. 1978. Who introduced the tin can? Nicolas Appert? Peter Durand? Bryan Donkin? Food Technol. 32:60–67.
2. Brandly, P.J., G. Migaki, and K.E. Taylor. 1966. Meat Hygiene, 3rd ed., chap. 1. Philadelphia: Lea & Febiger.
3. Cowell, N.D. 1995. Who introduced the tin can?—A new candidate. Food Technol. 49:61–64.
4. Farrer, K.T.H. 1979. Who invented the brine bath?—The Isaac Solomon myth. Food Technol. 33:75–77.
5. Goldblith, S.A. 1971. A condensed history of the science and technology of thermal processing. Food Technol. 25:44–50.
6. Jensen, L.B. 1953. Man’s Foods, chaps. 1, 4, 12. Champaign, IL: Garrard Press.
7. Livingston, G.E., and J.P. Barbier. 1999. The life and work of Nicolas Appert, 1749–1841. Abstract # 7-1, p. 10, Institute
of Food Technol. Proceedings.
8. Pederson, C.S. 1971. Microbiology of Food Fermentations. Westport, CT: AVI.
9. Schorm¨ uller, J. 1966. Die Erhaltung der Lebensmittel. Stuttgart: Ferdinand Enke Verlag.
10. Stewart, G.F., and M.A. Amerine. 1973. Introduction to Food Science and Technology, chap. 1. New York: Academic Press.
11. Tanner, F.W. 1944. The Microbiology of Foods, 2nd ed. Champaign, IL: Garrard Press.
12. Tanner, F.W., and L.P. Tanner. 1953. Food-Borne Infections and Intoxications, 2nd ed. Champaign, IL: Garrard Press.