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Biographical entry Bullot, Louis Frederick

New Zealand
Food scientist


Louis 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, 37 (1985), 458, 461. Details


See also

Rosanne Walker