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 24
... developed a preference for some brands over others . Why glutens differ and what happens to them as they develop , she did not know , and I hasten to add that the cereal chemist of the 1970s does not know much more about it than she did ...
... developed a preference for some brands over others . Why glutens differ and what happens to them as they develop , she did not know , and I hasten to add that the cereal chemist of the 1970s does not know much more about it than she did ...
Side 43
... developed during the souring of the cream ; consequently , the flavor of country butter varied with the sourness of the cream , how well the butter- milk was removed , how much salt was added , and with any flavors the butter may have ...
... developed during the souring of the cream ; consequently , the flavor of country butter varied with the sourness of the cream , how well the butter- milk was removed , how much salt was added , and with any flavors the butter may have ...
Side 202
... developed scurvy and died after 20 to 40 days . But cabbage , cranberries , dandelion leaves , sorrel , or carrots added to the cereal diet , prevented the disease . These experiments proved that cereals do not cause scurvy , but that ...
... developed scurvy and died after 20 to 40 days . But cabbage , cranberries , dandelion leaves , sorrel , or carrots added to the cereal diet , prevented the disease . These experiments proved that cereals do not cause scurvy , but that ...
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 |