Meats Composition And Cooking
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6 1, 450 a Eight samples contained an average of lecithin 0. 51, gelatinoids 0. 6, and b Eight samples contained an average of lecithin 0. 25, gelatinoids 0. 8, and cEight samples contained an average of lecithin 0. 35, gelatinoids 1, and dEight samples contained an average of lecithin 0. 21, gelatinoids 0. 6, and e Eight samples contained an average of lecithin 0. 18, gelatinoids 0. 6, and /Eight samples contained an average of lecithin 0. 32, gelatinoids 3. 5, and o Eight samples contained an... average of lecithin 0. 20, gelatinoids 0. 6, and "flesh bases 84 flesh bases' flesh bases' flesh bases' flesh bases' 1 0. 9 per cent. 1. 1 per cent. 1. 5 per cent. 0. 8 per cent. 0. 9 per cent. 2 per cent. 0. 6 per cent 29 Average chemical composition of different kinds of meat Continued.
Pood materials.
Refuse.
Water.
Protein (Nx 6. 25).
Fat.
Total carbo- hy- drates.
Ash.
Fuel value per pound.
PORK, PICKLED, SALTED, AND SMOKED.
Ham, smoked: Edible portion Perct.
Perct. 39 8 Perct. 16 5 Perct. 38 8 Per ct.
What to read after Meats Composition And Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Charles Dayton Woods to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
6 1, 450 a Eight samples contained an average of lecithin 0. 51, gelatinoids 0. 6, and b Eight samples contained an average of lecithin 0. 25, gelatinoids 0. 8, and cEight samples contained an average of lecithin 0. 35, gelatinoids 1, and dEight samples contained an average of lecithin 0. 21, gelatinoids 0. 6, and e Eight samples contained an average of lecithin 0. 18, gelatinoids 0. 6, and /Eight samples contained an average of lecithin 0. 32, gelatinoids 3. 5, and o Eight samples contained an... average of lecithin 0. 20, gelatinoids 0. 6, and "flesh bases 84 flesh bases' flesh bases' flesh bases' flesh bases' 1 0. 9 per cent. 1. 1 per cent. 1. 5 per cent. 0. 8 per cent. 0. 9 per cent. 2 per cent. 0. 6 per cent 29 Average chemical composition of different kinds of meat Continued.
Pood materials.
Refuse.
Water.
Protein (Nx 6. 25).
Fat.
Total carbo- hy- drates.
Ash.
Fuel value per pound.
PORK, PICKLED, SALTED, AND SMOKED.
Ham, smoked: Edible portion Perct.
Perct. 39 8 Perct. 16 5 Perct. 38 8 Per ct.
What to read after Meats Composition And Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Charles Dayton Woods to read onlineMoreLess
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