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 72
Ira Dufresne Garard. chemists from the USDA and several state chemists met in Phila- delphia to discuss their problems in analytical chemistry . In the group were State chemists from Connecticut , Georgia , Mississippi , North Carolina ...
Ira Dufresne Garard. chemists from the USDA and several state chemists met in Phila- delphia to discuss their problems in analytical chemistry . In the group were State chemists from Connecticut , Georgia , Mississippi , North Carolina ...
Side 117
... chemists all over the world , symbols are combined into formulas for compounds , which tell a chemist more about the substance than the name does . For example , H2O tells us that a molecule of water contains 2 atoms of hydrogen and 1 ...
... chemists all over the world , symbols are combined into formulas for compounds , which tell a chemist more about the substance than the name does . For example , H2O tells us that a molecule of water contains 2 atoms of hydrogen and 1 ...
Side 191
... chemists . The chemists did well when they were investigating energy , proteins , fats , carbohydrates , and minerals , but they sometimes had difficulty describing what happened to the animals when something else was missing from the ...
... chemists . The chemists did well when they were investigating energy , proteins , fats , carbohydrates , and minerals , but they sometimes had difficulty describing what happened to the animals when something else was missing from the ...
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 |