LITERATURE CITED. 



(1) Belser, Joseph. 



1905. Studien iiber verdorbene Gemiisekonserven. In Arch. Hyg., 

 Bd. 54, Heft 2, p. 107-148. 



(2) Bitting, A. W. 



1912. The cunning of foods ; a description of the methods followed 

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

 151, 77 p. 



(3) 1915. Methods followed in the commercial 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. Ganners' 



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 canning. 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 canning? 



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, E., and Bredemann, G. 



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



Bd. 35, Heft 3, p. 415-444.- 



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



1908. Welche Temperaturen erreichen Obst- iind Gemiisekonserven 

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

 1906/07, p. 146-161. 



(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. 6-30, 6 pi. 



(13) Thompson, Geo. E. 



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



In Jour. Indus, and Engin. Chem., v. 11, no. 7, p. 657-664, 

 9 fig. 



(14) ZA VALLA, J. P. 



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

 York:. 



55 



