40 BULLETIN 1265, U. S. DEPARTMENT OE AGRICULTURE 
(18) Bbuett, Eva M. 
1919. Utility of blanching in food canning. Effect of cold shock 
upon bacterial death rates. In Jour. Ind. and Eng. Chem., 
t. 11, p. 37-39. 
(19) Buchanan, R. E., and others. 
1918. Notes on conditions which influence thermal death points. In 
Abs. of Bact., t. 2, p. 5. (Sci. Proc. Soc. Amer. Bact.. 19th 
ann. meeting, 1917.) 
(20) Bueke, Georgixa Spooxeb. 
1919. Effect of heat on the spores of Bacillus botulinus. In Jour. 
Amer. Med. Assoc, v. 72, p. 88-92. 
(21) Blshxell. L. D. 
1918. The influence of cold shock in the sterilization of canned goods. 
In Jour. Ind. and Eng. Chem., v. 10, p. 432-436. 
(22) Call. L. E. 
1918. The bacteriology of canning. In Kans. Agr. Exp. Sta. Dir. 
Rpt. 1917-18, p. 49. 
(23) Christen, Theodoe. 
1895. Untersuchungen uber die Dauer des Sterilisationsprocesses im 
gespannten Dampfe bei gegebenen fixen Temperaturen. 47 p. 
Inaug.-Diss. Bern. Original not seen. Abstract in Hyg. 
Rundschau, Jahrg. 7, p. 99, 1897. 
(24) Colbtxey, Axgelia M., Fales, Helex L.. and Baetlett. Feedeeic H. 
1917. Some analyses of vegetables showing the effect of the method of 
cooking. In Amer. Jour. Diseases of Children, v. 14, p. 34-39. 
(25) Denton, Minna C. 
1919. Changes in food value of vegetables due to cooking. In Jour. 
Home Econ., v. 11, p. 143-154, 200-209. 
(26) Dltkwall. Edwaed Wiley. 
1905. Canning and preserving of food products with bacteriological 
technique. Ed. 1. 466 p., 34 fig., 187 pi. in text. 1 port. 
Pittsburgh, Pa. 
(27) Feisby. Almah J., and Beyaxt, A. P. 
1897. The composition of different parts of the potato and the loss of 
nutrients during the process of boiling. In U. S. Dept. Agr.. 
Off. Exp. Sta. Bui. 43, p. 25-31, fig. 7. 
(28) Geldehaus, Ethel. 
1921. The effect of blanching in the canning of some typical crops of 
vegetables. In Mo. Agr. Exp. Sta. Bui. 179, p. 37. 
(29) Globig. 
1888. Ueber einen Kartoffel-Bacillus mit ungewohnlich widerstands- 
fahigen Sporen. In Ztschr. Hyg., Bd. 3, p. 322-332. 
(30) Goee. H. C. 
1920. Occurrence of diastase in the sweet potato in relation to the 
preparation of sweet potato syrup. In Jour. Biol. Chem.. 
v. 44, p. 19-20. 
(31) 1921. Preparation of sweet potato syrup. In Chemical Age. v. 29. 
p. 151-153, 2 fig. 
(32) Haexsel, E. 
1000. Uber den Eisen- and Phosphorgehalt unserer Vegetabilien. In 
Biochem. Ztschr., Bd. 16, p. 9-19. 
(33) Huexixk. H. L., and Babtow, Edwaed. 
1915. The effect of the mineral content of water on canned foods. 
In Jour. Ind. and Eng. Chem., v. 7, p. 495-496. 
(34) Kochs and Weinhausen. 
1911. Vergleichende Untersuchungen hmsichtlich des Verlustes von 
Bestandteilen verschiedener Gemiisearten beim Blanchieren 
Oder Dampfen. In Ber. Konigl. Gartnerlebranstalt zu 
Dahlem, Jahre 1908-09, p. 184-190. 
