Proximate Composition of Beef From Carcass to Cooked Meat: Method of Derivation and Tables of Values (Classic Reprint) - Hardcover

Rebecca Koonce Pecot

Hardcover

ISBN 10: 0266855741 ISBN 13: 9780266855743

Publisher: Forgotten Books, 2018

Synopsis

Excerpt from Proximate Composition of Beef From Carcass to Cooked Meat: Method of Derivation and Tables of Values

The composition of meat is a major problem in dietary calculations because of the wide differences in fat content that occur in meats available to the consumer. Because of this wide variance, average values for meat have less validity than have aver age values for many other foods.

About the Publisher

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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.

Edition details

• Publisher: Forgotten Books
• Publication date: 2018
• Language: English
• ISBN 10: 0266855741
• ISBN 13: 9780266855743
• Binding: Hardcover
• Number of pages: 40