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COMPENDIUM
Thermophilic Flat Sour Sporeformers
2015
5
Compendium of methods for the microbiological examination of foods (576.163 COM 5th ed. Ch. 26 Ref. Treatises&monographs FL2)
In 1810 a French confectioner and distiller, Nicholas Appert, invented the method of preserving foods for extended periods of time. In this method, foods, such as soups, fruits, vegetables, juices, milk products, marmalades, jellies, and syrups, were enclosed in hermetically sealed glass bottles or jars, then placed into a boiling waterbath for several hours...