Publisher's Synopsis
The book titled ""Studies On The Influence Of Cooking Upon The Nutritive Value Of Meats At The University Of Illinois 1903-1904"" by H. S. Grindley is a scientific study that explores the impact of cooking on the nutritional value of meat. The study was conducted at the University of Illinois in the years 1903-1904 and presents detailed research findings on the subject.The book provides an in-depth analysis of the changes that occur in the composition of meat during cooking and how these changes affect its nutritional value. The author examines the effects of different cooking methods, such as boiling, roasting, and frying, on the protein, fat, and mineral content of meat.The book is written in a scientific style and includes detailed tables, charts, and graphs to illustrate the research findings. It is intended for researchers, nutritionists, and other professionals in the field of food science who are interested in the nutritional aspects of meat.Overall, ""Studies On The Influence Of Cooking Upon The Nutritive Value Of Meats At The University Of Illinois 1903-1904"" is a valuable resource for anyone who wants to understand the impact of cooking on the nutritional value of meat.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
