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 113
... effect of external temperature , food , and work on the rate of respiration . The first principles of modern chemistry were less than 22 years old when Lavoisier and Seguin applied them to the study of human physiology , and thus began ...
... effect of external temperature , food , and work on the rate of respiration . The first principles of modern chemistry were less than 22 years old when Lavoisier and Seguin applied them to the study of human physiology , and thus began ...
Side 176
... effect , and over 4 ppm causes mottled teeth . Health studies made in several cities with different amounts of fluorine in the water indicate that fluorine has no deleterious effect on general health . After consideration of hundreds of ...
... effect , and over 4 ppm causes mottled teeth . Health studies made in several cities with different amounts of fluorine in the water indicate that fluorine has no deleterious effect on general health . After consideration of hundreds of ...
Side 204
... effect of vitamin C and colds have been made both in this country and in Europe . Most of them by the use of 200 mg of the acid daily ; only a few have been made with larger quanti- ties . The results show that 200 mg reduces the number ...
... effect of vitamin C and colds have been made both in this country and in Europe . Most of them by the use of 200 mg of the acid daily ; only a few have been made with larger quanti- ties . The results show that 200 mg reduces the number ...
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 |