COOKING OF MEAT
HOME, FROZEN, AND CHILLED (Unitod Press Association —By Electric Telegraph—Copyright) LONDON, 28th April. Experiments Ly the Kent County analyst show a loss of mineral salts, fat, and protein in the cooking of Home-killed meat to be 16 per cent., New Zealand frozen 28 per cent., Argentine frozen 33 per cent., and chilled 31 per cent.
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https://paperspast.natlib.govt.nz/newspapers/NEM19340501.2.73
Bibliographic details
Nelson Evening Mail, Volume LXVI, 1 May 1934, Page 5
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58COOKING OF MEAT Nelson Evening Mail, Volume LXVI, 1 May 1934, Page 5
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