Grindley h s (63 risultati)

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: Like New. In unused condition, may show some slight shelf wear, but otherwise unread. This title was digitally scanned from a rare, out of print edition, and will have some visual artifacts from that process.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: As New. Unread book in perfect condition.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Paperback. Condizione: New. Print on Demand. This book presents extensive data from the author's pioneering research on the digestibility of mixed feeds. The book's first series of experiments examines the digestibility of a wheat flour middlings and ground corn ration in comparison to the digestibility of each of the feeds alone. A second series of experiments follows a similar pattern, substituting barley for the wheat flour middlings. The individual experiments within each series, all conducted over ten-day periods, sought to determine whether the presence of one feed influenced the digestibility of another feed. Results showed clear variation in digestibility among individual pigs in each experiment. The author's rigorous methodology sets a standard for future research and the book's findings remain relevant to farmers and scientists to this day. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Paperback. Condizione: New. Print on Demand. This book, a historical account of meat cooking methods and their impact on nutritional content, is a valuable contribution to the field of food chemistry. Building from previous research on vegetable cooking practices, the author begins by establishing the importance of meat in the average human diet and addressing the relative lack of knowledge about how cooking practices affect meat's chemical composition. The author presents a series of experiments using lean beef that study the differences between pan-broiling, boiling, and stewing while determining the amount and nature of the losses involved in each method. The results show considerable variation in the ways different cooking methods impact nutritional content and challenge the then-current assumption that nutrients lost during cooking were insignificant. This book's insights into the complexities of meat preparation remain relevant today, offering a foundation for further research and informed dietary choices. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Condizione: New.

Paperback. Condizione: New. Print on Demand. This book delves into the fascinating world of meat digestion, exploring the effects of various cooking methods on the nutritional value of meat. The author, a renowned expert in the field, presents a comprehensive analysis of a series of scientific experiments conducted to determine how different cooking techniques impact the digestibility of meat. By examining the thoroughness with which different cuts of meat are digested when cooked in a variety of ways, this book adds valuable insights into the science of nutrition. The author's meticulous research and clear presentation make this book an indispensable resource for anyone seeking to understand the intricacies of meat digestion and its implications for optimal nutrition. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…