Publisher's Synopsis
Excerpt from A Precise Method of Roasting Beef
During the course of extended investigations upon the chemistry of the cooking of meats, which are being made in the Department of Chemistry of this University, it was found necessary to devote some time to the consideration of the prao tical question of the methods of cooking. In preparation for a series of experiments to determine the losses and the chemical changes which occur when meat is roasted, a few preliminary experiments were made to establish certain standards for the cooked meat and to determine the conditions necessary to at tain these.
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