Studies of the Effect of Different Methods of Cooking Upon the Thoroughness and Ease of Digestion of Meat at the University of Illinois (Classic Reprint) - Tapa blanda
Sinopsis
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
The thoroughness with which a given food material may be digested can be studied satisfactorily only by means of natural digestion experiments in which the quantities of nutrients in the material eaten are determined and compared with those in the feces excreted Such experiments are sometimes made with dogs and other animals, but the most satisfactory are those made with men. Only those made with men are here considered.
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.
"Sinopsis" puede pertenecer a otra edición de este libro.
Reseña del editor
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
The thoroughness with which a given food material may be digested can be studied satisfactorily only by means of natural digestion experiments in which the quantities of nutrients in the material eaten are determined and compared with those in the feces excreted Such experiments are sometimes made with dogs and other animals, but the most satisfactory are those made with men. Only those made with men are here considered.
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.
Reseña del editor
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.
"Sobre este título" puede pertenecer a otra edición de este libro.
Otras ediciones populares con el mismo título
Resultados de la búsqueda para Studies of the Effect of Different Methods of Cooking...
Imagen del vendedor
Studies of the Effect of Different Methods of Cooking Upon the Thoroughness and
Impresión bajo demandaLibrería: Forgotten Books, London, Reino Unido
Calificación del vendedor: 4 de 5 estrellas
Paperback. Condición: New. Print on Demand. This book delves into the fascinating world of meat digestion, exploring the effects of various cooking methods on the nutritional value of meat. The author, a renowned expert in the field, presents a comprehensive analysis of a series of scientific experiments conducted to determine how different cooking techniques impact the digestibility of meat. By examining the thoroughness with which different cuts of meat are digested when cooked in a variety of ways, this book adds valuable insights into the science of nutrition. The author's meticulous research and clear presentation make this book an indispensable resource for anyone seeking to understand the intricacies of meat digestion and its implications for optimal nutrition. 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. Nº de ref. del artículo: 9781333521547_0
Comprar nuevo
EUR 16,30
Gastos de envío gratis
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: Más de 20 disponibles
Imagen de archivo
Studies of the Effect of Different Methods of Cooking Upon the Thoroughness and Ease of Digestion of Meat at the University of Illinois Classic Reprint
Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781333521547
Comprar nuevo
EUR 25,92
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 15 disponibles
Imagen de archivo
Studies of the Effect of Different Methods of Cooking Upon the Thoroughness and Ease of Digestion of Meat at the University of Illinois Classic Reprint
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781333521547
Comprar nuevo
EUR 25,15
Envío por EUR 3,81
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 15 disponibles