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 21
... less favorable conditions , such as less rainfall or a shorter growing season . Unfortunately , the flour is less satisfactory than wheat flour for making bread . Therefore , our chief PROCESSING THE CEREAL GRAINS 21.
... less favorable conditions , such as less rainfall or a shorter growing season . Unfortunately , the flour is less satisfactory than wheat flour for making bread . Therefore , our chief PROCESSING THE CEREAL GRAINS 21.
Side 64
... less than 22 % cacao fat and may contain the usual spices , flavorings , and salts allowed the chocolates . ( 2 ) Cocoa ( medium fat cocoa ) must contain less than 22 % cacao fat , but not less than 10 % . ( 3 ) Low fat cocoa contains ...
... less than 22 % cacao fat and may contain the usual spices , flavorings , and salts allowed the chocolates . ( 2 ) Cocoa ( medium fat cocoa ) must contain less than 22 % cacao fat , but not less than 10 % . ( 3 ) Low fat cocoa contains ...
Side 181
... less than a third of a liter ( less than 1 pt ) of water a day is dangerous even at cool temperatures , a low Calorie diet , and little activity . There are three sources of water in the diet ; the water drunk as such or as milk , fruit ...
... less than a third of a liter ( less than 1 pt ) of water a day is dangerous even at cool temperatures , a low Calorie diet , and little activity . There are three sources of water in the diet ; the water drunk as such or as milk , fruit ...
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 |