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Viac informácií o knihe Studies of the Effect of Different Methods of Cooking Upon the Thoroughness and Ease of Digestion of Meat at the University of Illinois (Classic Repri

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Excerpt from Studies of the Effect of Different Methods of Cooking Upon the Thoroughness and Ease of Digestion of Meat at the University of Illinois In connection with the nutrition investigations of the Department Of Agriculture studies have been made at the University of Illinois, in cooperation with the Office Of Experiment Stations, Of the Various factors which affect the nutritive value of meats. A part Of this inquiry has been discussed in previous bulletins of this Office, which report studies of the changes in the nature and propor tions of the nutritive ingredients of the meat that are produced by cooking. Another part of the research is taken up in the present bulletin, which reports investigations on the effect of cooking upon the digestibility 'of the meat. Two lines of work have been followed in these investigations. The more important concerns the thorough ness with which different kinds and cuts of meats, cooked in different ways, may be digested by man in normal health - that is, the propor tions of the nutrients of the meats that would be actually dissolved and absorbed during their passage through the alimentary canal. In addition to this, however, an attempt was made by means Of artificial digestion experiments to gain some knowledge regarding the effect of cooking in general, and different methods of cooking in particular, upon the ease or rapidity Of the peptic digestion of the proteid of the meat. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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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Zaradenie knihy Knihy po anglicky Lifestyle, sport & leisure Cookery / food & drink etc General cookery & recipes

• Celý názov: Studies of the Effect of Different Methods of Cooking Upon the Thoroughness and Ease of Digestion of Meat at the University of Illinois (Classic Repri
• Autor: H. S. Grindley
• Jazyk: Angličtina
• Väzba: Brožovaná
• Počet strán: 106
• EAN: 9781333521547
• ISBN: 1333521545
• ID: 14258794
• Nakladateľ: Forgotten Books
• Hmotnosť: 155 g
• Rozmery: 229 × 152 × 6 mm
• Dátum vydania: 08. September 2016

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