Author: Wilbur Olin AtwaterPublisher:
ISBN:
Category : Food
Languages : en
Pages : 100
Book Description
The Chemical Composition of American Food Materials
Author: Wilbur Olin AtwaterPublisher:
ISBN:
Category : Food
Languages : en
Pages : 100
Book Description
The Chemical Composition of American Food Materials
Author: Wilbur Olin AtwaterPublisher:
ISBN:
Category : Food
Languages : en
Pages : 76
Book Description
Chemical Composition of American Food Materials
Author: Wilbur Olin AtwaterThe Chemical Composition of American Food Materials
Author: Wilbur Olin AtwaterPublisher:
ISBN:
Category : Food
Languages : en
Pages : 87
Book Description
The Chemical Composition of American Food Materials, 1899 (Classic Reprint)
Author: W. O. AtwaterPublisher: Forgotten Books
ISBN: 9781334547713
Category : Business & Economics
Languages : en
Pages : 92
Book Description
Excerpt from The Chemical Composition of American Food Materials, 1899 The following tabular statement shows the number cf specimens of each of the several classes of foods included in this compilation. As a rule figures for the composition of the quarters and sides of meat were calculated from the composition and weight of the cuts making up the larger portion, and are not included in the estimate as direct analyses. The number of sides thus analyzed were, beef, 13; veal, 6; lamb, 3, mutton, 32; pork, 11. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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.
The Chemical Composition of American Food Materials
Author: Wilbur Olin AtwaterThe Chemical Composition of American Food Materials
Author: Wilbur Olin AtwaterPublisher:
ISBN:
Category : Agricultural colleges
Languages : en
Pages : 98
Book Description
The Chemical Composition of American Food Materials (Corrected April 14, 1906)
Author: United States. Office of Experiment StationsPublisher:
ISBN:
Category :
Languages : en
Pages : 87
Book Description
The Chemical Composition of American Food Materials, by W. O. Atwater,... and Chas. D. Woods,...
Author: Charles Dayton WoodsThe Chemical Composition of the American Food Materials
Author: W. O. AtwaterPublisher:
ISBN: 9781332891207
Category : Business & Economics
Languages : en
Pages : 92
Book Description
Excerpt from The Chemical Composition of the American Food Materials: Corrected April 14, 1906 The following tabular statement shows the number of specimens of each of the several classes of foods included in this compilation. As a rule figures for the composition of the quarters and sides of meat were calculated from the composition and weight of the cuts making up the larger portion, and are not included in the estimate as direct analyses. The number of sides thus analyzed were, beef, 13; veal, 6; lamb, 3; mutton, 32; pork, 11. Number of analyses of specimens of American foods included in the compilation from which the figures in the tables of composition of foods were obtained. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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.