Studies of the Effect of Different Methods of Cooking Upon the Thoroughness And Ease of Digestion of Meat At the University of Illinois
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In our eReader you can find the full English version of the book. Read Studies of the Effect of Different Methods of Cooking Upon the Thoroughness And Ease of Digestion of Meat At the University of Illinois Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Studies of the Effect of Different Methods of Cooking Upon the Thoroughness And Ease of Digestion of Meat At the University of Illinois
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To quickly assess the difficulty of the text, read a short excerpt:
Kind of meat.
Protein digested in- peri- ment No.
Total food.
Meat alone.
377 378 F E B F E B I B B J B B J n I B II I B H I B I B I J Lean beef round roti sted do Per cent.
99.10 99.19 Per cent.
99. 91 inn.no 379 do 99. 52 100. 00 Average 99.27 99.97 Fat beef shoulder cooked in water at 80° to 85° C. for 2 hours do 3t)8 359 98. .50 98.86 99.11 99.23 99. 68 370 do . .
99.65 Average 98.82 99.52 Beef ribs roasted 422 99.21 99.13 99.31 99.58 99.10 99.19 98.93 100. 00 423 do 100. 00 42(; do . . .
1...00. 00 427 . .do 100. 00 428 do 100. 00 429 do 100. 00 4.30 . ..do 99. 90 99.20 99. 99 Veal leg roasted do 380 382 98.82 98.74 99.05 99.31 99.03 99.50 99.40 99.61 383 do 99. 69 419 do ...
100. 00 420 ..do 100. 00 421 do 100. 00 Average 99.18 99. 7S Mutton leg roasted . ....
381 98. 45 99. 15 384 .. ..do 98.86 ' 99.92 385 do 99.04 100. 00 Average 98.78 99.69 Pork, fresh ham, roasted do 386 387 99.24 99.19 99.22 99.35 100. 00 100. 00 424 do 100. 00 425 do ...
100. 00 Average .* 99.25 100. 00 The actual digestibility of the protein of the total diet and of the meat alone, as shown by the figures in Table 23, is high.
What to read after Studies of the Effect of Different Methods of Cooking Upon the Thoroughness And Ease of Digestion of Meat At the University of Illinois?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Kind of meat.
Protein digested in- peri- ment No.
Total food.
Meat alone.
377 378 F E B F E B I B B J B B J n I B II I B H I B I B I J Lean beef round roti sted do Per cent.
99.10 99.19 Per cent.
99. 91 inn.no 379 do 99. 52 100. 00 Average 99.27 99.97 Fat beef shoulder cooked in water at 80° to 85° C. for 2 hours do 3t)8 359 98. .50 98.86 99.11 99.23 99. 68 370 do . .
99.65 Average 98.82 99.52 Beef ribs roasted 422 99.21 99.13 99.31 99.58 99.10 99.19 98.93 100. 00 423 do 100. 00 42(; do . . .
1...00. 00 427 . .do 100. 00 428 do 100. 00 429 do 100. 00 4.30 . ..do 99. 90 99.20 99. 99 Veal leg roasted do 380 382 98.82 98.74 99.05 99.31 99.03 99.50 99.40 99.61 383 do 99. 69 419 do ...
100. 00 420 ..do 100. 00 421 do 100. 00 Average 99.18 99. 7S Mutton leg roasted . ....
381 98. 45 99. 15 384 .. ..do 98.86 ' 99.92 385 do 99.04 100. 00 Average 98.78 99.69 Pork, fresh ham, roasted do 386 387 99.24 99.19 99.22 99.35 100. 00 100. 00 424 do 100. 00 425 do ...
100. 00 Average .* 99.25 100. 00 The actual digestibility of the protein of the total diet and of the meat alone, as shown by the figures in Table 23, is high.
What to read after Studies of the Effect of Different Methods of Cooking Upon the Thoroughness And Ease of Digestion of Meat At the University of Illinois?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc to read onlineMoreLess
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