The Story of FoodAvi Publishing Company, 1974 - 240 sider For students and teachers of nutrition and dietetics, food technologists, nurses, restaurant managers, and doctors. |
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Side 9
... beans were planted in the corn fields where the bean vines could climb the cornstalks . Near the house there was a vegetable garden with potatoes , peas , bush beans , lima beans , cabbage , lettuce , tomatoes , beets , parsnips ...
... beans were planted in the corn fields where the bean vines could climb the cornstalks . Near the house there was a vegetable garden with potatoes , peas , bush beans , lima beans , cabbage , lettuce , tomatoes , beets , parsnips ...
Side 61
... bean he finds it tastes much like any other raw bean , with no hint of the flavor of chocolate . The beans go next to a plant for processing where they are put into a bin to ferment . The slimy pulp , which still adheres to the beans ...
... bean he finds it tastes much like any other raw bean , with no hint of the flavor of chocolate . The beans go next to a plant for processing where they are put into a bin to ferment . The slimy pulp , which still adheres to the beans ...
Side 62
... beans are removed from the bin , washed , dried , and bagged for shipment . Raw cacao beans contain about 5 % water , 2 to 3.5 % mineral matter , 4 to 5 % sugars , 50 % fat , and 15 to 20 % starch . The public seldom hears the name ...
... beans are removed from the bin , washed , dried , and bagged for shipment . Raw cacao beans contain about 5 % water , 2 to 3.5 % mineral matter , 4 to 5 % sugars , 50 % fat , and 15 to 20 % starch . The public seldom hears the name ...
Vanlige uttrykk og setninger
acid activity added addition Agriculture American amount animal bananas beans became become began blood body bread butter calcium called carbon cause century changes cheese chemical Chemistry chemists color common contain corn cream daily determine developed diet digestion disease dried drugs drying early effect eggs elements energy experiments fact feed fish flavor flour fresh fruit glucose grain heat human important increased industry iodine iron kinds known less live manufacture matter meat method milk natural nutrition oxygen package passed plant present preservatives problem Professor protein published rats recommended regulation reported rickets salt Secretary solid soon standards starch stored substances sugar supply temperature tion United usually vegetables vitamin weight Wiley
Referanser til denne boken
1001 References for the History of American Food Technology Ingen forhåndsvisning tilgjengelig - 1978 |