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 44
... live in villages and farm and pasture the land for miles around . Consequently , the excess milk produced by all the farmers of the village soon gave rise to a community factory for the manufacture of cheese . The cheese has always been ...
... live in villages and farm and pasture the land for miles around . Consequently , the excess milk produced by all the farmers of the village soon gave rise to a community factory for the manufacture of cheese . The cheese has always been ...
Side 132
... the above list and many more . Happy eating — and remember , we can live a few minutes without oxygen , a few days without water , and a few weeks without food . What is Food ? CHAPTER 11 In Chap . 10 132 THE STORY OF FOOD.
... the above list and many more . Happy eating — and remember , we can live a few minutes without oxygen , a few days without water , and a few weeks without food . What is Food ? CHAPTER 11 In Chap . 10 132 THE STORY OF FOOD.
Side 189
... live on diets of pure carbohydrates , fats , proteins , and minerals , and one investigator had found that mice could not live on such a diet , but got along very well on milk . This gave McCollum an idea . Very few of the natural foods ...
... live on diets of pure carbohydrates , fats , proteins , and minerals , and one investigator had found that mice could not live on such a diet , but got along very well on milk . This gave McCollum an idea . Very few of the natural foods ...
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 |