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 72
... method before they adopted it as official . There was really nothing " official " about the Official Methods before 1906 ; they were simply the methods adopted and used by chemists in official positions in city , State , or Federal ...
... method before they adopted it as official . There was really nothing " official " about the Official Methods before 1906 ; they were simply the methods adopted and used by chemists in official positions in city , State , or Federal ...
Side 141
... method used for the determination of nitrogen at that time too slow for his purpose and invented a better one . He did so well that the Kjeldahl method , with a few changes in detail , is still used by chemists everywhere to find the ...
... method used for the determination of nitrogen at that time too slow for his purpose and invented a better one . He did so well that the Kjeldahl method , with a few changes in detail , is still used by chemists everywhere to find the ...
Side 192
... method of assay was a feeding experiment . For vitamin A , for example , a method proposed by Professor Drummond was further perfected and standardized by Professor Henry C. Sherman of Columbia University . The method was much more ...
... method of assay was a feeding experiment . For vitamin A , for example , a method proposed by Professor Drummond was further perfected and standardized by Professor Henry C. Sherman of Columbia University . The method was much more ...
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 |