Written by Charles Ainsworth Mitchell (1867-1948), a British chemist who specialized in the microscopic and chemical study of handwriting for forensic analysis, Flesh Foods summarizes the various contemporary investigations of and methods for the examination of meat and its preparations. The volume is primarily concerned with muscular fibers, but briefly touches upon connective tissue and blood. Content includes discussions of the structure of meat, flesh from different animals, methods for examining fat or bacteria in flesh, and cooking flesh. Includes illustrations and one colored plate depicting Eber's color scale for the estimation of hydrogen sulfide liberated from flesh. Entire work is digitized.
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Mitchell, C. Ainsworth (Charles Ainsworth). “Flesh Foods, with Methods for Their Chemical, Microscopical, and Bacteriological Examination.” London, England: Charles Griffin & Company, 1900. TX545 .M58 1900. Science History Institute. Philadelphia. https://digital.sciencehistory.org/works/i75drax.
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