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 21
... common salt and there is only about 0.2 % of it . The corn sugars are not as sweet as the common sucrose , and so some manufacturers often add cane or beet sugar to make a sweeter table syrup . The label always mentions the sucrose if ...
... common salt and there is only about 0.2 % of it . The corn sugars are not as sweet as the common sucrose , and so some manufacturers often add cane or beet sugar to make a sweeter table syrup . The label always mentions the sucrose if ...
Side 163
... common foods is so small com- pared to the amount the body makes from fat that most scientists think it is of little importance . Physicians , however , are inclined to warn against it , just to be on the safe side . The amount of un ...
... common foods is so small com- pared to the amount the body makes from fat that most scientists think it is of little importance . Physicians , however , are inclined to warn against it , just to be on the safe side . The amount of un ...
Side 198
... common in fungi , such as yeast . It is called ergosterol , and when it is exposed to ultraviolet it becomes vitamin ... common among the poor because of their diet . It was more common in the cities , especially the foggy and smoky ones ...
... common in fungi , such as yeast . It is called ergosterol , and when it is exposed to ultraviolet it becomes vitamin ... common among the poor because of their diet . It was more common in the cities , especially the foggy and smoky ones ...
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 |