LITERATURE CITED. 



(1) Bigelow, W. D. 



1914. Swells and springers. Research Lab. Nat. Canners' Assoc. 



Bui. 2, 16 p. 



(2) 1919. Black discoloration of corn. In Canner, -v. 48, no. 8 (no. 



1256), pt. 2, p. 168-169. 



(3) 1920. Heat penetration in processing canned foods. Research Lab. 



Nat. Canners' Assoc, Bui. 16-L, 128 p., S9 fig. 



(4) Bitting, A. W. 



1915. Methods followed in the commercial canning of foods. U. S. 



Dept. Agr. Bui. 196, 79 p., 3 pi. 



(5) 1916. Exhaust and vacuum. Research Lab. Nat. Canners' Assoc. 



Bui. 8, 54 p., illus. 



(6) 1921. Closing glass containers. In Canner, v. 52, no. 3 (no. 1355), 



p. 57-58, illus. 



(7) and Bitting, K. G. 



1917. Bacteriological examinations of canned foods. Research Lab. 

 Nat. Canners' Assoc. Bui. 14, 45 p., [2 pi.] Brief outline of 

 literature on the counting of organisms, p. 44-45. 



(8) Magoon, C. A., and Culpepper, C. W. 



1921. A study of the factors affecting temperature changes in the 

 container during the canning of fruits and vegetables. U. S. 

 Dept. Agr. Bui. 956, 55 p., 57 fig. 



(9) Thompson, George E. 



1920. Principles of heat penetration in canned foods. In Canner, 

 v. 50, no. 24 (no. 1324), p. 37-40; no. 25 (no. 1325), p. 37-39; 

 no. 26 (no. 1326), p. 37-38, illus. 



(10) Weinzirl, John. 



1919. The bacteriology of canned foods. In Jour. Med. Research, 

 v. 39 (n. s., v. 34), no. 3, ("no. 172), p. 349-413. Bibliography, 

 p. 411-413. 

 52 



ADDITIONAL COPIES 



OF THIS PUBLICATION MAY BE PROCURED FROM 



THE SUPERINTENDENT OF DOCUMENTS 



GOVERNMENT PRINTING OFFICE 



■WASHINGTON, D. C. 



AT 



10 CENTS PER COPY 



