« ForrigeFortsett »
Pennington. The Handling of Dressed Poultry a Thousand Miles from the Market. United States Department of Agriculture, Yearbook for 1912, pages 285-292 (1913).
Pennington, Greenlee, et al. The Refrigeration of Dressed Poultry in Transit. United States Department of Agriculture, Bulletin 17 (1913).
Fish and Shellfish
Conn. The Outbreak of Typhoid Fever at Wesley an University. Connecticut State Board of Health, Report for 1894, pages 243-264 (1894).
Moner. Digestibility of Fish and Poultry. Storrs (Conn.) Agricultural
Experiment Station, Seventeenth Annual Report, pages 116-142 (1905). Bsuhns. Bacteriological Condition of Market Fish. Archiv fur Hygiene,
Vol. 67, pages 209-236 (1909). Sczuki and Yoshimura. Extractive Substances of Fish Flesh. Zeitschrift
fitr physiologische Chemie, Vol. 62, pages 1-35 (1909). Buchan. Typhoid Fever and Mussel Pollution. Journal of Hygiene, Vol.
10, pages 569-585 (1910). Millard. Salmon Fishing in Pacific Waters. The Outlook for February,
1910, pages 171-181. Newlands and Ham. Report to the State Board of Health of Connecticut
on the Sanitary Investigation of Oyster Grounds in the New Haven Harbor
Stiles. The Value of the Shellfish Industry and the Protection of Oysters from Sewage Contamination. United States Department of Agriculture, Yearbook for 1910, pages 371-378 (1910).
BiGELOw and Bacon. Tin Salts in Canned Foods of Low Acid Content, with Special Reference to Canned Shrimp. Journal of Industrial and Engineering Chemistry, Vol. 3, pages 832-834 (1911).
Bitting. Preparation of the Cod and Other Salt Fish for the Market. United States Department of Agriculture, Bureau of Chemistry, Bulletin 133 (1911).
Buttenberg. Clams. Zeitschrift fiir Untersuchung der Nahrungs und
Genussmittel, Vol. 22, pages 81-88 (1911). Stiles. The Bacteriological Examinations of Shucked and Shell Oysters.
Journal of the American Public Health Association, Vol. 1, pages 623
Fahre-domesque. Bacteriological Purification of Oysters in Filtered Water. Comptes Rendus de I'Academie des Sciences, Paris, Vol. 154, pages 1257-1259 (1912).
Gorham. Seasonal Variation in the Bacterial Content of Oysters. American Journal of Public Health, Vol. 2, pages 24-27 (1912).
Gorham. Sanitary Regulation of the Oyster Industry. American Journal of Public Health, Vol. 2, pages 77-85 (1912).
Hanson. The Packing of American Sardines. Original Communications, Eighth International Congress of Applied Chemistry, Vol. 18, pages 131-138 (1912).
Looms. Salmon Canning Industry of North America. Ibid., Vol. 18, pages 239-243 (it)")
Stiles. Sewage Polluted Oysters as a Cause of Typhoid and Other Gastrointestinal Disturbances. United States Department of Agriculture, Bureau of Chemistry, Bulletin 156 (1912).
Pease. Hygienic Results of Refrigeration in the Conservation of Fish and Mollusks. American Journal of Public Health, Vol. 2, pages 849-854 (1912-1913).
Smith. Oysters; The World's Most Valuable Water Crop. National
Geographic Magazine, Vol. 24, pages 257-281 (1913). . A Study of the Influence of Cold-Storage Temperatures upon the
Chemical Composition and Nutritive Value of Fish. Biochemical
Bulletin, Vol. 3, pages 54-68 (1913). Perlzweig and Gies. A Further Study of the Chemical Composition and
Nutritive Value of Fish Subjected to Prolonged Periods of Cold Storage.
Biochemical Bulletin, Vol. 3, pages 69-71 (1913). Konig and Grossfeld. Fish Roe as Food for Man. Biochcmisches Zeit
schrift, Vol. 54, pages 351-394 (1913)Cameron. The Distribution of Iodine in Plant and Animal Tissues. Journal of Biological Chemistry, Vol. 18, pages 335-380 (1914). Polimanti. Fat Content of Fish and its Biological Significance in Relation
to their Habitat. Biochcmisches Zeitschrift, Vol. 56, pages 439-445
Wilson. The Comparative Chemistry of Muscle: Betaine from the Scallop, Periwinkle, and Lamprey; Creatin from the Lamprey. Journal of Biological Chemistry, Vol. 18, pages 17-20 (1914).
. The Comparative Chemistry of Muscle: The Partition of NonProtein Water-Soluble Nitrogen. Journal of Biological Chemistry, Vol. 17, pages 385-400 (1914).
Yoshimura and Kanai. Nitrogenous Constituents of Dried Cod Fish. Zeitschrift fiir physiologische Chemie, Vol. 88, pages 346-351 (1914).
Bates and Round. A Comparison of Bacteriological Methods for the Examination of Oysters. American Journal of Public Health, Vol. 6, pages 841-846 (1916).
Wells. Artificial Purification of Oysters. A Report of Experiments upon the Purification of Polluted Oysters by Placing them in Water to which Calcium Hypochlorite has been Added. Public Health Reports, Vol. 31, pages 1848-1852 (1916).
Bushnell and Urr. The Examination of Canned Salmon for Bacteria and Tin. Journal of Industrial and Engineering Chemistry, Vol. 9, pages 678-679 (1917)
Johnstone. Report of the Lancashire Sea-Fisheries Laboratory, 1917.
Pennington, Hepburn, St. John, and Wither. Influence of Temperatures above and below Freezing on the Changes in Chemical Composition, Bacterial Content, and Histological Structure of the Flesh of the Common Fowl. Chemical Abstracts, Vol. n, page 3065 (1917).
Clark and Almy. A Chemical Study of Food Fishes. The Analysis of Twenty Common Food Fishes with Especial Reference to a Seasonal Variation in Composition. Journal of Biological Chemistry, Vol. 33, pages 483-498 (1918).
Daughters. The Food Value of Eulachon. Journal of Biological Chemistry, Vol. 35, pages 297-299 (1918).
Drummond. The Nutritive Value of Certain Fish. Journal of Physiology, Vol. 52, pages 95-109 (1918); Chemical Abstracts, Vol. 12, page 2630.
Holmes. Experiments on the Digestibility of Fish. United States Department of Agriculture, Bulletin 649 (1918); Chemical Abstracts, Vol. 12, page 1402.
Smith. A Study of Some of the Chemical Changes which Occur in Oysters during their Preparation for Market. United States Department of Agriculture, Bulletin 740, pages 1-24 (1919); Chemical Abstracts, Vol. 14, page 1393.
Suzuki, Okuda, Okimoto, and Nagasawa. Nutritive Value of Muscle Proteins of Marine Animals. Journal of the Tokyo Chemical Society, Vol. 40, pages 385-404 (1919); Chemical Abstracts, Vol. 14, pages 76-77.
Clark and Almy. A Chemical Study of Frozen Fish in Storage for Short and Long Periods. Journal of Industrial and Engineering Chemistry, Vol. 12, pages 656-663 (1920).
Holmes and Deuel. Utilization of Kid, Rabbit, Horse and Seal Meats as Food. Journal of Industrial and Engineering Chemistry, Vol. 12, pages 975-977 (1920).
Honter. A Pink Yeast Causing Spoilage in Oysters. United States Department of Agriculture, Bulletin 819, pages 1-24 (1920); Chemical Abstracts, Vol. 14, page 1587.
Kohman and Shonle. The Digestibility of Chicken Skin. Journal of Biological Chemistry, Vol. 41, pages 469-472 (1920).
Almy and Field. The Preservation of Fish Frozen in Chilled Brine. I. The Penetration of Salt. Journal of Industrial and Engineering Chemistry, Vol. 13, pages 927-930 (1921).
Dill. A Chemical Study of Certain Pacific Coast Fishes. Journal of Biological Chemistry, Vol. 48, pages 73-82 (1921).
. A Chemical Study of the California Sardine (Sardinia caerulea).
Journal of Biological Chemistry, Vol. 48, pages 93-104 (1921).
Mattill. Whale Meat. California Agricultural Experiment Station, Report, 1919, page 58; Chemical Abstracts, Vol. 15, page 2936 (1921).
Wang. The Composition of Chinese Edible Birds' Nests and the Nature of their Proteins. Journal of Biological Chemistry, Vol. 49, pages 429440 (1921).
. The Isolation and Nature of the Amino Sugar of Chinese Edible
Birds' Nests. Journal of Biological Chemistry, Vol. 49, pages 441-452 (1921).
Almy and Field. The Preservation of Fish Frozen in Chilled Brine. II.
The Keeping Quality of the Fish. Journal of Industrial and Engineering
Chemistry, Vol. 14, pages 203-206 (1922). Hunter. A Comparative Study of Spoilage in Salmon. An Investigation
of the Number and Type of Bacteria found in Migrating and Hatchery
Salmon after Spawning. American Food Journal, Vol. 17, No. 9, pages
Albrecht. Chemical Study of Several Marine Mollusks of the Pacific Coast. Journal of Biological Chemistry, Vol. 45, pages 395-405 (1920-21) and Vol. 56, pages 483-487 (1923). (Includes abalone, Pismo clam, Cryptochiton and Ischnochiton.)
Almy, Field, and Hill. The Preservation of Fish in Ice. American Food Journal, Vol. 18, No. 1, pages 36-38 (1923).
Clark, Clough, and Shostrom. The Function of Vacuum in Canned Salmon. Reprinted by National Canners Association, Northwest Branch, Seattle, Washington, from Pacific Fisherman, May, June, and July, 1923.
Hinard. Caviar, its Composition, Preservation, and Fermentations. Annates des falsifications, Vol. 16, pages 324-332 (1923).
In nearly every part of the world some form of breadstuff or other food made from grain is found to be the largest single item, not as to cost but as source of energy, in the food supply — in this sense the staff of life. This is because grain crops are easily grown and, once the seeds are fully matured, they are easily stored and can be kept a long time with little danger of loss from spoilage; and by processes which need not be elaborate or expensive the grains can be brought into the form of palatable, wholesome, and economical food.
According to the estimates of Alsberg and of Cooper and Spillman an average day's labor of a farmer devoted to wheat growing by American methods produces enough protein and calories of human food to maintain a man for a year.
Osborne and Mendel quote from Hopkins: "Circumstances have to be very exceptional indeed when the growing of cereals does not yield an energy supply for the worker at less cost and with less relative effort than any other method of food production. Economic and social factors usually tend to make bread by far the most convenient form in which the cereals can reach the individual consumer. The nations of the West have acquired the habit of demanding a well-piled loaf, and for this the special properties of wheat gluten seem necessary. Hence the reliance on wheat in the West."
If, however, we consider the world as a whole, rice far surpasses wheat in popularity and in the contribution which it makes to the feeding of the human race. It is estimated that for half of