Person

Bullot, Louis Frederick

Born: New Zealand
Occupation: Food scientist

Summary

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

Resources

'Bullot, Louis Frederick', Trove, National Library of Australia, 2009, https://nla.gov.au/nla.party-1473333. Details

EOAS ID: biogs/P003402b.htm

Except where otherwise noted, content on this site is
Licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
What do we mean by this?

Published by the Centre for Transformative Innovation, Swinburne University of Technology.
This Edition: 2024 February (Kooyang - Gariwerd calendar)
Reference: http://www.bom.gov.au/iwk/calendars/gariwerd.shtml#kooyang
For earlier editions see the Internet Archive at: https://web.archive.org/web/*/www.eoas.info

The Encyclopedia of Australian Science and Innovation uses the Online Heritage Resource Manager (OHRM), a relational data curation and web publication system developed by the eScholarship Research Centre and its predecessors at the University of Melbourne 1999-2020. The OHRM has been maintained by Gavan McCarthy since 2020.

Cite this page: https://www.eoas.info/biogs/P003402b.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