Journal Of Agricultural Research Volume 15 PDF Download

Excerpt from Journal of Agricultural Research, Vol. 17: April 15 September 15, 1919 In the method of preparation as originally described, muscle tissue alone was used for extraction, but in more recent years various in uential factors, the foremost being the utilization of waste products, have caused many of the manufacturers to adapt the principles of the original process to the preparation of extracts from edible portions of the carcass other than true muscle tissue. Livers, spleens, hearts, cured-meat cook water,1 roast-beef soak water, and bones to which more or less meat is adherent, are among the materials now employed, and the food analyst of to-day is confronted with many difficulties in his attempts to establish the identity of an extract under examination. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."