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 68
... became possible because of the improvement in transportation and preservation , and so the food industries became big business . To complete the picture , the food processor has found it profitable to do more and more of the work of the ...
... became possible because of the improvement in transportation and preservation , and so the food industries became big business . To complete the picture , the food processor has found it profitable to do more and more of the work of the ...
Side 99
... became effective when the President signed it on June 25 , 1938 , others a year later . As that date ap- proached , it became obvious that so many changes , especially in label requirements , could not be complied with by the food and ...
... became effective when the President signed it on June 25 , 1938 , others a year later . As that date ap- proached , it became obvious that so many changes , especially in label requirements , could not be complied with by the food and ...
Side 109
... became most important as the mysteries of that subject began to unfold . His discovery was the gas , carbon dioxide . The discoverer was Jean Baptista van Helmont ( 1577-1604 ) . Of the Belgian nobility , he attended the University of ...
... became most important as the mysteries of that subject began to unfold . His discovery was the gas , carbon dioxide . The discoverer was Jean Baptista van Helmont ( 1577-1604 ) . Of the Belgian nobility , he attended the University of ...
Vanlige uttrykk og setninger
Agriculture amino acids amount animal atoms Avi Publishing bananas beans became began beriberi blood body boiled bread butter cacao calcium Calories carbohydrates carbon carbon dioxide cause century cereals cheese chemical Chemistry chemists chocolate chocolate liquor color compound contain corn cream diet digestion dioxide disease dried drugs drying dyes eggs elements endosperm energy enzymes evaporated experiments feed fish flavor flour fluorine food processes formula fresh fruit gelatin glucose glycerides grain heat human hydrogen industry iodine iron Lavoisier liver manufacture margarine McCollum meat method milk natural niacin nitrogen nutrients nutrition obesity oleomargarine oxygen package plant potatoes problem Professor protein rats recommended regulation rice rickets salt scurvy Secretary seeds solid soluble spoilage starch substances sucrose sugar supply syrup temperature tion tissues vegetables vitamin vitamin B12 vitamin D weight wheat whiskey Wiley yeast
Referanser til denne boken
1001 References for the History of American Food Technology Ingen forhåndsvisning tilgjengelig - 1978 |