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Author: Paterson, Janet L.
Title: Innovations in Australia: a historical perspective
In: Food engineering across the food supply chain
Editors: Juliano, Pablo; Knoerzer, Kai; Sellahewa, Jay; and Nguyen, Minh H.
Imprint: Academic Press, London, 2021, pp. 323-41
Url: https://doi.org/10.1016/B978-0-12-821292-9.00009-1
Subject: History of Applied Sciences
Description: Innovtions in food enginnering, including: Aboriginal practices; roller milling of cereals; pasteurization of milk and cream; refrigeration of meat and dairy products; cool storage of fruit; mechanical dehydration.
Source: cohn 2023

EOAS ID: bib/ASBS12875.htm

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Published by the Centre for Transformative Innovation, Swinburne University of Technology.
This Edition: 2024 May (Gwangal moronn - Gariwerd calendar)
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Cite this page: https://www.eoas.info/bib/ASBS12875.htm

"... the rengitj, as a visible mark or imprint on the land, is characterised as a place of origin, the repository of all names, as well as a kind of mapped visual expression of the connection between people and places which is to be carried out in the temporal sequence of the journey." Fanca Tamisari (1998) 'Body, Vision and Movement: In the footprints of the ancestors'. Oceania 68(4) p260