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THE ANTISCORBUTIC PROPERTIES OF RAW LEAN BEEF

โœ Scribed by Dutcher, R. A.; Pierson, E. M.; Biester, A.

Book ID
121115970
Publisher
American Association for the Advancement of Science
Year
1919
Tongue
English
Weight
241 KB
Volume
50
Category
Article
ISSN
0036-8075

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## Abstract This survey of the changes in the analytical values of meat during cooking was undertaken in order to contribute towards an explanation of the changes in nutritive value, flavour, texture and appearance. A knowledge of these accurately determinable quantities is an essential preliminary