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    The most favorable temperatures for the cooking of some typical foods

    Wallace, May
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    [PDF] MostFavorableTemperaturesForCooking.pdf (46.97Mb)
    Date
    1915
    Format
    Thesis
    Metadata
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    Abstract
    A search through available published material on the subject of the cooking of foods reveals for the most part only recommendations of fairly wide ranges rather than definite limits of temperature for the cooking of specified foods; and these recommendations are not supported, in most cases by statements of the advantages which the prescribed temperatures offer. A resume of the information which has been gained from various sources in regard to the optimum temperatures for cooking foods, considering moisture losses, comparative densities, temperatures reached by the inside portions of food materials, and digestibility of the products is contained in this thesis. A bibliography of sources consulted has been appended.
    URI
    https://hdl.handle.net/10355/33490
    https://doi.org/10.32469/10355/33490
    Degree
    M.A.
    Thesis Department
    Home economics (MU)
    Rights
    OpenAccess.
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
    Collections
    • 1910-1919 Theses (MU)
    • Food Science electronic theses and dissertations (MU)

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