Methods of Cooking and Testing Meat for Palatability: Supplement to National Project Cooperative Meat Investigations (Classic Reprint) - Couverture souple
Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from Methods of Cooking and Testing Meat for Palatability
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Forgotten Books publishes hundreds of thousands of rare and classic books.
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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Methods of Cooking and Testing Meat for Palatability (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. In this book, the author offers a comprehensive guide to cooking and testing the palatability of meat. A collaboration of esteemed researchers, the text serves as a definitive resource for individuals seeking to understand and master the science behind meat preparation. Through meticulous experiments, the author delves into the intricacies of meat cookery and establishes standardized methods to ensure consistent and optimal results. By carefully controlling variables such as temperature, time, and seasoning, this book empowers readers with the knowledge and techniques necessary to unlock the full potential of each cut of meat. Furthermore, the author explores the sensory evaluation of meat, providing objective measures for assessing tenderness, juiciness, and flavor. The inclusion of mechanical shear testing adds a scientific dimension to the evaluation process, complementing subjective human judgments. This book sets the benchmark for meat preparation, providing invaluable insights for culinary enthusiasts, food scientists, and anyone seeking to refine their understanding of the art and science of cooking meat. Its comprehensive approach and rigorous methodology make it an indispensable reference for both professionals and home cooks alike. 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 9781527773585_0
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EUR 15,46
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Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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Methods of Cooking and Testing Meat for Palatability
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-9781527773585
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EUR 22
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 15 disponible(s)
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Methods of Cooking and Testing Meat for Palatability
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781527773585
Acheter neuf
EUR 20,92
Expédition à EUR 3,80
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)