Bullot, Louis Frederick

Bright Sparcs
Biographical entry

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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.

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See Also

Academy of Technological Sciences and Engineering, Technology in Australia 1788-1988, Online edn, Australian Science and Technology Heritage Centre, Melbourne, 3 May 2000, http://www.austehc.unimelb.edu.au/tia/scripts/tia-dynindex.php3?EID=P003402. [ Details ]

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
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Updated: 26 February 2007
http://www.asap.unimelb.edu.au/bsparcs/biogs/P003402b.htm

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