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 83
... determine what constituted a violation until the matter was decided by a court . The law read : Sec . 4. That the ... determining from such examinations whether such ar- ticles are adulterated or misbranded within the meaning of the Act ...
... determine what constituted a violation until the matter was decided by a court . The law read : Sec . 4. That the ... determining from such examinations whether such ar- ticles are adulterated or misbranded within the meaning of the Act ...
Side 101
... determine safe amounts of additives . It was in answer to these inquiries that the FDA recommended the tests just mentioned . These tests are not made on only one or two rats , mice , or dogs . In the case of rats , for example , the ...
... determine safe amounts of additives . It was in answer to these inquiries that the FDA recommended the tests just mentioned . These tests are not made on only one or two rats , mice , or dogs . In the case of rats , for example , the ...
Side 127
... determine for there is no way to determine exactly how much fat a body contains except to analyze a cadaver , and that method does not have much personal appeal . However , statistics do show that the obese die younger , usually , but ...
... determine for there is no way to determine exactly how much fat a body contains except to analyze a cadaver , and that method does not have much personal appeal . However , statistics do show that the obese die younger , usually , but ...
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 |