Scientific Aspects of Cooking


    ANALYSES of even common foodstuffs are frequently incomplete, especially in the case of the mineral constituents. Moreover, most of the existing figures refer to uncooked food, although there are practical reasons why most diets can only be weighed or measured after the food has been prepared and cooked. It was with the object of bridging this gap that McCance and Shipp undertook a systematic analysis of cooked flesh foods; the results of their study have recently been published.*

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    Scientific Aspects of Cooking. Nature 134, 53–54 (1934).

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