This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
The new monograph of the American Chemical Society series coming from the late authority Dr. H. P. Armshy and from an authority of wider range, Dr. C. Robert Moulton, will no doubt be welcomed by those associated with various phases of the production of meat products. The main title is no doubt rather misleading, in that the book hardly attempts to present fundamental facts and problems but treats the subject more from the standpoint of technical information, as more accurately suggested by the subtitle. The book is divided into two parts. The first part, on the chemical processes of conversion, covers in elementary fashion the composition of feeding stuffs, the composition of the finished products resulting from stock raising and a brief discussion of digestion, absorption and metabolism. This part of the book is valuable from the standpoint of the tabular statements of composition there compiled, but does not give
The Animal as a Converter of Matter and Energy. A Study of the Rôle of Live Stock in Food Production. JAMA. 1925;85(24):1912. doi:10.1001/jama.1925.02670240064039
Customize your JAMA Network experience by selecting one or more topics from the list below.
Create a personal account or sign in to: