LITERATURE CITED. 



(1) Belsek, Joseph. 



1905. Studien iiber verclorl»ene Geruusekouserven. In Areh. Hyg., 

 Bd. 54, Heft 2, p. 107-14S. 



(2) Bitting, A. W. 



1912. The canning of foods; a description ol the methods followcvl 

 in commercial canning. U. S. Dept. Agr., Bur. Chem. Bui. 

 151, 77 p. 



(3) 1915. Methods followed in the conunercial canning of foods. U. S. 



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



(4) and Bitting, K. G. 



1917. Bacteriological examination of canned foods. Nat. Canners' 



Assoc. Bui. 14, 47 p., 22 fig. 



(5) BoviE, W. T., and Bronfenbrenner, J. 



1919. Studies on canning. An apparatus for measuring the rate of 

 heat penetration. In Jour. Indus, and Engin. Chem., v. 11, 

 no. 6, p. 568-570. 



(6) Castle, Carrie E. 



1919. Effect of pack and depth of water bath upon interior tempera- 

 ture of jars in cold-pack canning. In Jour. Home Econ., v. 11, 

 no. 6, p. 246-251. 



(7) Deming, C. L., ed. 



1902. Science and experiments as applied to caimiiig. 172 p., illus. 

 Chicago. 



Contains a number of papers on sour corn by S. C. Prescott and 

 W. Lyman Underwood. 



(8) Denton, Minna C. 



1918. What temperature is reached inside the jar during home canniui:? 



In Jour. Home Econ., v. 10, no. 12, p. 548-552. 



(9) Duck WALL, E. W. 



1905. Canning and Preserving of Food Products with Bacteriological 



Technique ... v. 1, illus., pi. Pittsburgh, Pa. 



(10) Haselhoff, F,., and Bredemann, G. 



1906. Untersuchungung iiber Konservenverderber. In Landw. Jahrb., 



Bd. 35, Heft 3, p. 41.5-444. 



(11) KocHs, J., and Weinhausen, K. 



1908. Welche Teniperaturen erreichen Obst- iind Gemiisekonserven 

 beim Sterilisieren. In Ber. K. Gart. Lehranst. Dahlem, 

 1906/07, p. 14G-l(il. 



(12) Prescott, S. C, and Underwood, W. L. 



1898. Contributions to our knowledge of microorganisms and .steriliz- 

 ing processes in the canning industries. In Tech. Quart., v. 11, 

 no. 1, p. 6-50, 6 pi. 



(13) Thompson, Geo. E. 



1919. Temperature-time relations in canned foods during sterilization. 



In Jour. Indus, and ICngin. Chem., v. 11, no. 7, p. 657-064, 

 9 fig. 



(14) Zavalla, J. P. 



1916. Canning of Fruit and Vegetables . . . 214 p., illus. pi. New 

 York. 



5a 



