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 36
Side 45
... kinds , and the standards of the Food and Drug Administration define 30 dif- ferent kinds . As methods of transportation and communication improved , some cheese factories grew and branches were established in other localities so the ...
... kinds , and the standards of the Food and Drug Administration define 30 dif- ferent kinds . As methods of transportation and communication improved , some cheese factories grew and branches were established in other localities so the ...
Side 63
... kinds of salts . If the manufacturer does add any of these things , he must say so on the label . Besides the cocoa nibs and the chocolate liquor , the government has set standards for the six kinds of chocolate and four kinds of cocoa ...
... kinds of salts . If the manufacturer does add any of these things , he must say so on the label . Besides the cocoa nibs and the chocolate liquor , the government has set standards for the six kinds of chocolate and four kinds of cocoa ...
Side 120
... kinds of energy . For example , a weight can be lifted by electricity , magnetism , heat , or human energy . Any one kind of energy can be transformed into another kind either directly or indirectly . Combustion produces chemical energy ...
... kinds of energy . For example , a weight can be lifted by electricity , magnetism , heat , or human energy . Any one kind of energy can be transformed into another kind either directly or indirectly . Combustion produces chemical energy ...
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 |