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 28
... fruit has been sulfured the trays are transferred to the drying yard , and the fruit is dried to 18 % moisture or less . Although the California climate is favorable for drying fruit , the fruit is exposed to dust and insects and the ...
... fruit has been sulfured the trays are transferred to the drying yard , and the fruit is dried to 18 % moisture or less . Although the California climate is favorable for drying fruit , the fruit is exposed to dust and insects and the ...
Side 58
... fruit to the Near East and Egypt by the year 600 and then continued to advance its propagation westward as they moved across the north of Africa and into Spain . The Spanish took it to the Canary Islands and from there to Santo Domingo ...
... fruit to the Near East and Egypt by the year 600 and then continued to advance its propagation westward as they moved across the north of Africa and into Spain . The Spanish took it to the Canary Islands and from there to Santo Domingo ...
Side 59
... fruit reaches the super- market it is in hands of a dozen or more individual bananas ( fingers ) , or in parts of hands so the customer can buy a smaller number than a full hand . On the tree the stem contains 6 to 9 of these hands , so ...
... fruit reaches the super- market it is in hands of a dozen or more individual bananas ( fingers ) , or in parts of hands so the customer can buy a smaller number than a full hand . On the tree the stem contains 6 to 9 of these hands , so ...
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 |