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
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Side 116
... elements make up urea and how much of each , but that doesn't give him any clue as to how to go . about hitching these elements together to make the compound . This would be the end of the line with the knowledge chemists had in the ...
... elements make up urea and how much of each , but that doesn't give him any clue as to how to go . about hitching these elements together to make the compound . This would be the end of the line with the knowledge chemists had in the ...
Side 164
... elements . Table 14.1 shows the composition of the human body . In addition to the 12 elements shown in Table 14.1 ... Element % Element % Oxygen 65.0 164 Essential Minerals.
... elements . Table 14.1 shows the composition of the human body . In addition to the 12 elements shown in Table 14.1 ... Element % Element % Oxygen 65.0 164 Essential Minerals.
Side 177
... ELEMENTS Four other mineral elements have been found in the body and appear to have some function there , but they are present in such small amounts that their function in nutrition , if any , has not been determined . These elements ...
... ELEMENTS Four other mineral elements have been found in the body and appear to have some function there , but they are present in such small amounts that their function in nutrition , if any , has not been determined . These elements ...
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 |