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Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs (Classic Reprint) - Softcover
Inhaltsangabe
Excerpt from Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs
The nutritive ingredients of foods are commonly divided into three general classes, namely, nitrogenous substances to which the general term protein is applied, fats, and carbohydrates.
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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.
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Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
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Paperback. Zustand: New. Print on Demand. This book provides a comprehensive analysis of the nutritional value and cooking methods for potatoes, carrots, and cabbage. Researchers conducted experiments to determine the loss of nutrients in each vegetable when boiled. The findings revealed that cooking methods and duration significantly impact nutrient retention. By understanding these effects, readers can optimize their cooking techniques to preserve the nutritional integrity of these vegetables. The book underscores the importance of balanced diets and provides practical guidance on maximizing nutrient intake through informed food preparation. 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. Bestandsnummer des Verkäufers 9781334553622_0
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Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs Classic Reprint
Anbieter: PBShop.store US, Wood Dale, IL, USA
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781334553622
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Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs Classic Reprint
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781334553622
Neu kaufen
EUR 24,36
EUR 3,85 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: 15 verfügbar