The Story of FoodAvi Publishing Company, 1974 - 240 sider For students and teachers of nutrition and dietetics, food technologists, nurses, restaurant managers, and doctors. |
Inni boken
Resultat 1-3 av 54
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
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 |