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Biographical entry Bullot, Louis Frederick
- Born
- New Zealand
- Occupation
- Food scientist
Summary
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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Published resources
Journal Articles
- Vickery, J. R., 'Louis Frederick Bullot - a Pioneer in Meat Technology', Food Technology in Australia, vol. 37, 1985, p. 458, 461. Details
Online Resources
- National Library of Australia, 'Bullot, Louis Frederick', Trove, National Library of Australia and the Australian National Maritime Museum Darling Harbour, 2009, http://nla.gov.au/nla.party-1473333. Details
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
Rosanne Walker
Created: 25 May 2001, Last modified: 3 January 2006
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