Animal Proteins
Tags
Summary
Editor's review
Who it's for
A good fit for
- Specialist readers studying the history of the food industry or animal by-product processing
- Researchers and teachers who need early technical documents as historical reference
- Technical practitioners interested in the evolution of animal protein utilization technology
- Editors working on the history of science and technology or the organization of public-domain technical documents
Not a good fit for
- General readers seeking modern nutritional knowledge or dietary advice
- Readers lacking a foundation in chemistry and manufacturing who expect accessible popular science
- People looking for the latest process guides that can be directly applied to current production
Reading tips
- Browse the table of contents first, identify the protein source or processing stage you care about, then read closely.
- While reading, compare with the current state of the food and feed industries and take notes on technological evolution.
- Treat the data and conclusions in the book as historical material, not as a direct basis for current technology.
- If using it for research, record its terminology usage to facilitate cross-comparison with documents of the same period.
About the publisher
Project Gutenberg is a digital publishing project focused on public-domain ebooks. Its publishing direction centers on classic literary works whose copyright has expired, covering genres such as poetry, drama, fiction, and epic. Representative books include Lyrical Ballads by Wordsworth and Coleridge, Proust's Du côté de chez Swann, Shakespeare's Macbeth and The Complete Works of William Shakespeare, Homer's The Iliad, Dante's La Divina Comèdia: Purgatòri, Cervantes's The History of Don Quixote, Volume 2, and Grahame's The Wind in the Willows. Its author resources consist mainly of classic Western writers such as Wordsworth, Proust, Shakespeare, Homer, Dante, Cervantes, Grahame, and Tolstoy. Its publishing feature is the provision of freely accessible ebooks in EPUB and Kindle formats; it is not a traditional publisher, and publicly available information is limited.
Contents
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FAQ
Does this book discuss protein in the modern nutritional sense?
Can I understand this book without a chemistry background?
Can the technical content in the book still be used directly today?
How can I obtain the e-book edition?
Comments
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About the author
Hugh Garner Bennett is an author about whom little biographical information survives; currently available public sources are limited, and his nationality, dates of birth and death, and educational background are not clearly recorded. In existing catalogues, only one work can be confirmed under his name, Animal Proteins. Judging from the title, the book is a specialised work in protein chemistry or the science of animal-derived foods, likely intended for researchers and practitioners in biochemistry, nutrition, or animal husbandry and food processing. Such subjects generally require the author to organise experimental data carefully, with an emphasis on defining concepts, analysing composition, and discussing industrial applications rather than popular narrative. Because further biographical information is lacking, it is difficult at present to assess the book's actual influence or reach in academic circles; readers seeking to learn more about the author must rely on the work itself and subsequent bibliographical research.
