Publisher's Synopsis
The book ""Studies On The Influence Of Cooking Upon The Nutritive Value Of Meats At The University Of Illinois 1903-1904"" by H. S. Grindley is a detailed study of the effects of cooking on the nutritional value of meats. The book was originally published in 1905 and is based on research conducted at the University of Illinois during the years 1903 and 1904.The author, H. S. Grindley, was a professor of chemistry at the University of Illinois and a leading authority on the nutritional value of food. In this book, he presents the results of his research on the effects of cooking on the nutritional content of various types of meats.The book is divided into several chapters, each of which focuses on a specific aspect of the research. The first chapter provides an overview of the study and explains the methodology used by the researchers. The subsequent chapters focus on the effects of cooking on the protein, fat, and mineral content of different types of meats.The book also includes detailed tables and charts that provide a comprehensive overview of the research findings. These tables and charts are accompanied by detailed explanations and analysis, making the book a valuable resource for anyone interested in the nutritional value of meats.Overall, ""Studies On The Influence Of Cooking Upon The Nutritive Value Of Meats At The University Of Illinois 1903-1904"" is a comprehensive and well-researched book that provides valuable insights into the effects of cooking on the nutritional content of meats.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.