Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from Experiments on Losses in Cooking Meat: 1898-1900 (Classic Reprint)
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work''s historical value.The digital edition of all books may be viewed on our website before purchase.
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Experiments on Losses in Cooking Meat: 1898-1900 (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book, a historical account of meat cooking methods and their impact on nutritional content, is a valuable contribution to the field of food chemistry. Building from previous research on vegetable cooking practices, the author begins by establishing the importance of meat in the average human diet and addressing the relative lack of knowledge about how cooking practices affect meat's chemical composition. The author presents a series of experiments using lean beef that study the differences between pan-broiling, boiling, and stewing while determining the amount and nature of the losses involved in each method. The results show considerable variation in the ways different cooking methods impact nutritional content and challenge the then-current assumption that nutrients lost during cooking were insignificant. This book's insights into the complexities of meat preparation remain relevant today, offering a foundation for further research and informed dietary choices. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9780331009477_0
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Experiments on Losses in Cooking Meat: 1898-1900 (Classic Reprint)
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780331009477
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Expédition nationale : Etats-Unis
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Experiments on Losses in Cooking Meat: 1898-1900 (Classic Reprint)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780331009477
Acheter neuf
EUR 24,67
Expédition à EUR 3,81
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)