Publisher's Synopsis
Excerpt from Transactions and Proceedings of the New Zealand Institute, 1913, Vol. 45
This paper gives the results of a series of experiments that were carried out to determine the character of the changes in the composition of ?esh foods during putrefaction, and during the ripening or maturing of meats, in addition to the results secured from a study of the in?uences of cold storage upon meats held in cold storage at 2° to 19° Fahr. For varying periods up to 160 days.
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