Proximate Composition of Beef from Carcass to Cooked Meat
Rebecca Koonce Pecot
ISBN 10: 1528324501 ISBN 13: 9781528324502
Verlag: Forgotten Books, 2018
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Excerpt from Proximate Composition of Beef From Carcass to Cooked Meat: Method of Derivation and Tables of Values
The composition of meat is a major problem in dietary calculations because of the wide differences in fat content that occur in meats available to the consumer. Because of this wide variance, average values for meat have less validity than have aver age values for many other foods.
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Bibliografische Details
Titel: Proximate Composition of Beef from Carcass ...
Verlag: Forgotten Books
Erscheinungsdatum: 2018
Einband: PAP
Zustand: New
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Proximate Composition of Beef From Carcass to Cooked Meat (Classic Reprint)
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Paperback. Zustand: New. Print on Demand. This book explores the fascinating world of beef composition, providing a comprehensive understanding of the chemical and physical components of beef from carcass to cooked meat. It delves into the historical significance of beef in the American diet and examines the intricacies of grading systems and their relation to meat quality. The author masterfully weaves together scientific research, culinary techniques, and nutritional insights to present a thorough analysis of the factors that influence beef composition. Through a nuanced exploration of the relationships between fat content, cooking methods, and meat quality, this book unveils the complexities that shape the nutritional value and taste of beef. Its insights are invaluable to anyone seeking a deeper understanding of this culinary staple, whether they are food scientists, chefs, or consumers simply curious about the complexities of the food they eat. 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 9781528324502_0
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Pecot, R: Proximate Composition of Beef From Carcass to Cook
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Zustand: New. KlappentextrnrnExcerpt from Proximate Composition of Beef From Carcass to Cooked Meat: Method of Derivation and Tables of ValuesThe composition of meat is a major problem in dietary calculations because of the wide differences in fat con. Bestandsnummer des Verkäufers 2149123088
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Proximate Composition of Beef from Carcass to Cooked Meat
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LX-9781528324502
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