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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.

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

See also

Rosanne Walker