Experiments on Losses in Cooking Meat: 1898-1900 (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Experiments on Losses in Cooking Meat: 1898-1900

Vogel9 found that meat placed in cold water and cooked by gradual warming lost much nitrogen and gave a highly nitrogenous broth, while meat placed directly in boiling water retained its nitrogen and juice, but yielded a poor broth.

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.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.