Home Bright Sparcs
Biographical entry

Home | Browse | Search | Previous | Next
Be a Bright Sparcs Supporter

Bullot, Louis Frederick

Online SourcesPublished Sources
Food scientist
Born: New Zealand
Louis Frederick Bullot obtained patents both here and overseas around the 1910s for a process for preserving meat by exposing it to the combustion products of a complex mixture including sulphur, nitrate, wattle bark, and some essential oils. The defrosted meat remained sound longer than untreated controls.
Online SourcesPublished Sources
See Also

Google
Structure based on ISAAR(CPF) - click here for an explanation of the fields.Prepared by: Rosanne Walker
Created: 25 May 2001
Modified: 3 January 2006

Published by The University of Melbourne eScholarship Research Centre on ASAPWeb, 1994 - 2007
Originally published 1994-1999 by Australian Science Archives Project, 1999-2006 by the Australian Science and Technology Heritage Centre
Disclaimer, Copyright and Privacy Policy
Submit any comments, questions, corrections and additions
Prepared by: Acknowledgements
Updated: 26 February 2007
http://www.asap.unimelb.edu.au/bsparcs/biogs/P003402b.htm

[ Foundation Supporter - ARC Learned Academies' Special Projects ]
[ Top of page | Bright Sparcs Home | Browse | Search ]