Completed chapters are marked in this color.
Assigned chapters are marked in this color.
21 of 21 (100%) sections assigned
21 of 21 (100%) sections completed
This project has a dedicated proof-listener who will listen to all sections: Penumbra
| Section | Title | Reader | Notes | Listen Url | Status |
|---|---|---|---|---|---|
| 1 | Introduction | Peter Why | PL OK | ||
| 2 | The Manufacture of Tomato Ketchup | Peter Why | PL OK | ||
| 3 | Washing | Peter Why | PL OK | ||
| 4 | Pulping | Peter Why | PL OK | ||
| 5 | Cooking | Peter Why | PL OK | ||
| 6 | Seasoning | Peter Why | PL OK | ||
| 7 | Bottling | Peter Why | PL OK | ||
| 8 | Processing | Peter Why | PL OK | ||
| 9 | Factory Arrangements | Peter Why | PL OK | ||
| 10 | Pulp Stock | Peter Why | PL OK | ||
| 11 | Pulp from Trimmings | Peter Why | PL OK | ||
| 12 | Color | Peter Why | PL OK | ||
| 13 | Keeping Quality | Peter Why | PL OK | ||
| 14 | Characteristics of Commercial Ketchup | Peter Why | PL OK | ||
| 15 | Microscopic Examination | Peter Why | PL OK | ||
| 16 | Structure of the Tomato | Peter Why | PL OK | ||
| 17 | Structure of the Ketchup | Peter Why | PL OK | ||
| 18 | Changes Produced in Pulp by Rotting | Peter Why | PL OK | ||
| 19 | Organisms in Ketchup | Peter Why | PL OK | ||
| 20 | Structure of the Tomato Part 1 | Peter Why | PL OK | ||
| 21 | Structure of the Tomato Part 2 | Peter Why | PL OK |