1. 197 Apert, N. , L′Art de conserver pendant pulsieurs anees toutes les substances animales et ve vegetales, 1810, (Translated by K. G. Bitting , Chicago, 1920), in Introduction to Thermal Processing of Foods, Goldblith, S. A. , Joslyn, M. A. , and Nickerson, J. T. R. , Eds., Avi Publishing Westport, CT, 1961.