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Recherches Sur Les Substances Nutritives Que Renferment Les Os Ou Mémoire Sur Les Os Provenant De La Viande De Boucherie, Sur Les Moyens De Les Conser
Paperback
Medical ReferenceChemistryGeneral World History
ISBN13: 9781276020763
Publisher: Nabu Press
Published: Feb 27 2012
Pages: 190
Weight: 0.60
Height: 0.40 Width: 6.14 Depth: 9.21
Language: French
Recherches Sur Les Substances Nutritives Que Renferment Les Os by Jean Pierre d'Arcet explores the nutritive substances found in bones, particularly those from butchered meat. This historical work details methods for preserving bones and extracting gelatin using steam. A valuable resource for understanding historical food science and culinary practices, this book offers insights into the utilization of animal byproducts and the development of food preservation techniques in the early 19th century. It examines the application of extracted gelatin for specific purposes, highlighting the resourcefulness of early researchers in maximizing food resources. This study is a significant contribution to the history of nutrition and food technology.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
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