ISBN: 9780331009477 - experiments on losses in cooking meat: 1898-1900 (classic reprint) (4 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: Like New. In unused condition, may show some slight shelf wear, but otherwise unread. This title was digitally scanned from a rare, out of print edition, and will have some visual artifacts from that process.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: 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.…