|
|
|||
|
||||
OverviewExcerpt 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 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. Full Product DetailsAuthor: Rebecca Koonce PecotPublisher: Forgotten Books Imprint: Forgotten Books Dimensions: Width: 15.20cm , Height: 0.20cm , Length: 22.90cm Weight: 0.073kg ISBN: 9781528324502ISBN 10: 1528324501 Pages: 44 Publication Date: 14 October 2018 Audience: General/trade , General Format: Paperback Publisher's Status: Unknown Availability: In stock Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |