Studies on the Influence of Cooking Upon the Nutritive Value of Meats at the University of Illinois, 1903-1904 (Classic Reprint) - Couverture souple
Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from Studies on the Influence of Cooking Upon the Nutritive Value of Meats at the University of Illinois, 1903-1904
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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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Studies on the Influence of Cooking Upon the Nutritive Value of Meats at the
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book provides a detailed look back at how meat was prepared and discussed in a pre-modern era. Traditional historical examinations have tended to focus on chemical composition and digestibility. This book goes much further with a deep dive into the physical and chemical changes that occur with meat when it is cooked using different methods, as well as the effects of cooking on the nutritive value of meats and the nature of the changes in composition when meat is cooked by different processes. The authorâs innovative methods and experiments have produced results that could only have been dreamed of with techniques available to previous researchers. The insights and conclusions within this book will be of use to food historians, nutritionists, culinary professionals, and food enthusiasts 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 9781528424981_0
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Studies on the Influence of Cooking Upon the Nutritive Value of Meats at the University of Illinois, 1903-1904 (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 LX-9781528424981
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EUR 26,47
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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Studies on the Influence of Cooking Upon the Nutritive Value of Meats at the University of Illinois, 1903-1904 (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 LX-9781528424981
Acheter neuf
EUR 27,09
Expédition à EUR 4,82
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)