Abstracts of Recent Research in Cookery and Allied Subjects

Blanch E. L. “Production of Commercial Mayonnaise.” American Food Journal, Vol. 19, pp. 460–61, 1924.

Bancroft W. D. “Theory of Emulsification.” Journal of Physical Chemistry, Vol. 16, pp. 179, 345, 474, 739, 1912; Vol. 17, p. 501, 1913; Applied Colloidal Chemistry, Chaper 9. McGraw-Hill Book Company, Inc., 1926.

Bogue R. H. Colloidal Chemistry, Vol. I, Chapters 7 and 8. McGraw-Hill Book Company, Inc., 1924.

Carlsson V. “An Understanding of Mayonnaise,” Ladies’ Home Journal, February, 1928.

Clayton W. The Theory of Emulsions and their Technical Treatment. J. and A. Churchill, 1928. (This contains an excellent bibliography.)

EDITORIAL. “Definition and Standards for Mayonnaise Salad Dressing Announced by Department of Agriculture.” Food Industries, Vol. I, p. 129, 1928.

Gray D. M. “The Chemical Aspect of Mayonnaise.” The Spice Mill, Vol. 50, pp. 350–61, 1927. Also in Journal of the Oil and Fat Industry, Vol. 4, pp. 410–25, 1927.

Gray D. M. , and Southwick C. A. JR. “The Mayonnaise Emulsion.” The Glass Packer, Vol. 2, p. 17, 1929.

Iszard M. S. “The Value of Lactic Acid in the Preservation of Mayonnaise Dressing and Other Products.” Journal of Bacteriology, Vol. 13, p. 57, 1927.

Mark K. L. “Emulsification in Mayonnaise.” Journal of Home Economics, Vol. 13, p. 447, 1921.

Robinson S. K. “Practice in Mayonnaise Manufacture.” American Food Journal, Vol. 19, pp. 185–87, 1924.

Thomas A. W. “A Review of Literature on Emulsion.” Journal of Industrial and Engineering Chemistry, Vol. 12, pp. 177–81, 1920.

Thomas W. A. “Emulsion.” Journal-of the American Leather Chemists Association, Vol. 22, pp. 171–211, 1927. (This contains an excellent bibliography.)

Travis S. K. “Theory of Emulsions and Emulsification.” Journal of the Oil and Fat Industry, Vol. 3, pp. 21–26, 1926.

Van Arsdale M. B. , Monroe D. , and Barber M. I. “Why and how of Mayonnaise.” Some Reasons Why in Cookery. McCall's Pamphlet, 1923.

Zimmerman F. B. “The Application of Colloidal Chemistry to Foods.” Journal of Chemical Education, Vol. 3, pp. 1282–87, 1926.