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.
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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
See also
- Academy of Technological Sciences and Engineering, Technology in Australia 1788-1988, Online edn, Australian Science and Technology Heritage Centre, Melbourne, 3 May 2000, http://www.austehc.unimelb.edu.au/tia/index_b.html. Details
Rosanne Walker
Created: 25 May 2001, Last modified: 9 March 2018
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