LITERATURE CITED. 
(1) BigEtow, W. D. 
1914. Swells and springers. Research Lab. Nat. Canners’ Assoc, 
Bul) 1AGip. 
@Q; 1919. Black discoloration of corn. Jn 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., Bul: 16—L, 128 p., 89 ne 
(4) Bis AVAW ; 
1915. Methods followed in the commercial canning of foods. U. S. 
Dept. Agr. Bul. 196, 79 p., 8 pl. bare 
(5) 1916. Exhaust and vacuum. Research Lab. Nat. Canners’ Assoc. 
Bul. 8, 54 p., illus. 
(6) 1921. Closing glass containers. In Canner, v. 52, no. 8 (no. 1355), 
p. 57-58, illus. 
and BiTtTine, K. G. 
1917. Bacteriological examinations of canned foods. Research Lab. 
Nat. Canners’ Assoc. Bul. 14, 45 p., [2 pl.] Brief outline of 
literature on the counting of organisms, p. 4445. 
(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. Bul. 956, 55 p., 57 fig. 
(7) 
(9) THompson, GEORGE E. 
1920. Principles of heat penetration in canned foods. In Canner, 
_y. 50, no. 24 (no. 1824), p. 87-40; no. 25 (no. 1325), p. 37-39; 
no. 26 (no. 13826), p. 37-88, illus. 
(10) WeEINzIRL, JOHN. - 
1919. The bacteriology of canned foods. Jn Jour. Med. Research, 
v. 39 (n. s., v. 34), no. 3, (no. 172), p. 349-413. Bibliography, 
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52 
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