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 34
Side 2
... early man than animal foods and less palatable , but curiosity , hunger , or the eating habits of other animals led to the sampling of leaves , fruits , nuts , and roots . Eventually the most appealing botanical items were included in ...
... early man than animal foods and less palatable , but curiosity , hunger , or the eating habits of other animals led to the sampling of leaves , fruits , nuts , and roots . Eventually the most appealing botanical items were included in ...
Side 6
... Early in the history of the race , agriculture took a new turn as people began to gather in villages . The earliest village on record is Jarma in what is now Iraq . It dates from 4750 B.C. , and by the year 3000 B.C. there were market ...
... Early in the history of the race , agriculture took a new turn as people began to gather in villages . The earliest village on record is Jarma in what is now Iraq . It dates from 4750 B.C. , and by the year 3000 B.C. there were market ...
Side 184
... early at 1564 , a Dutch physician recommended oranges for sailors to prevent or cure scurvy . However , his remedy did not seem to catch on , probably because oranges were both scarce and seasonal . James Woodall , an English doctor ...
... early at 1564 , a Dutch physician recommended oranges for sailors to prevent or cure scurvy . However , his remedy did not seem to catch on , probably because oranges were both scarce and seasonal . James Woodall , an English doctor ...
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 |