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Meat extracts and similar preparations, including studies of the methods of analysis employed.

Author: W D Bigelow; Frank Cummings Cook; United States. Bureau of Chemistry.
Publisher: Washington, Govt. Print. Off., 1908.
Series: Bulletin (United States. Bureau of Chemistry), no. 114.
Edition/Format:   Print book : National government publication : EnglishView all editions and formats
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Material Type: Government publication, National government publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: W D Bigelow; Frank Cummings Cook; United States. Bureau of Chemistry.
OCLC Number: 30266557
Description: 56 pages tables 23 cm.
Contents: Chemical examination : Objects of the investigation --
Description of samples --
Comment by manufacturers --
Meat extracts --
Meat juices --
Yeast extracts --
Miscellaneous preparations. pp. 7 --
Methods of analysis and their discussion : Preparation of sample --
Moisture --
Ash --
Spearation of organic and inorganic phosphorous --
Acidity --
Nitrogenous bodies --
Succinic acid --
Ether exctract --
Glycerol --
Nitrates --
Undetermined matter. pp. 28 --
Historical note on nutritive values : Gelatin --
Meat extracts and juices --
Conclusion. pp 44.
Series Title: Bulletin (United States. Bureau of Chemistry), no. 114.
Responsibility: By W.D. Bigelow ... and F.C. Cook ...

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