Studies on the influence of cooking upon the nutritive value of meats at the University of Illinois, 1903-1904
By: by H.S. Grindley and A.D. Emmett
Contributors: Emmett, A. D.; United States. Office of Experiment Stations; United States. Department of Agriculture
Series: Bulletin / U.S. Department of Agriculture, Office of Experiment Stations -- no. 162; Bulletin (United States. Office of Experiment Stations) -- no. 162.
Publisher: U.S. G.P.O.
Published: 1905
Place of publication: Washington
Language: eng
Number of pages: 230
Subjects: Meat; Cooking (Meat); Nutrition surveys; Dietetics; Food; Analysis; Composition
Notes: Chiefly tables.

At head of title: U.S. Department of Agriculture, Office of Experiment Stations.

Includes bibliographical references.
Table of contents: title: Introduction. pp. 7.; title: Historical review. pp. 8.; title: Analytical methods. pp. 11.; title: Object and plan of the cooking experiments. pp. 16.; title: Cooking experiments No.s 17-157. pp. 20.; title: Meats cooked by boiling. pp. 20.; title: Meats cooked by boiling compared with those cooked by dry heat. pp. 41.; title: Meats cooked by dry heat and then by boiling. pp. 73.; title: Meats cooked by broiling; title: difference in surface and interior of sample. pp. 85.; title: Meat juice and meat fiber cooked in different ways. pp. 87.; title: Beef bones cooked as in soup making. pp. 94.; title: Discussion of results. pp. 95.; title: Composition of uncooked meats. pp. 96.; title: Composition of meats cooked by boiling. pp. 102.; title: Composition of meats cooked by roasting, broiling, sauteing, and frying. pp. 114.; title: Solubility of uncooked and cooked meats in cold water. pp. 121.; title: The amount and nature of the nitrogenous constituents of uncooked and cooked meats. pp. 141.; title: The losses involved in the boiling and stewing of meats. pp. 169.; title: The losses involved in the roasting, broiling, sauteing, and frying of meats. pp. 176.; title: A study of meat broths and soups. pp. 181.; title: Conclusions. pp. 228.