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 20
... passed through a machine that loosens the hulls and the germ , breaks the endosperm into small pieces and discharges the product into a trough of water . The germs , which are rich in oil , float on the surface of the water and go over ...
... passed through a machine that loosens the hulls and the germ , breaks the endosperm into small pieces and discharges the product into a trough of water . The germs , which are rich in oil , float on the surface of the water and go over ...
Side 73
... passed a law in 1872 to regulate foods and a few other States did so before 1900. In 1848 Congress had passed a law pro- hibiting the importation of " spurious or adulterated drugs and medicines , " and in 1890 it passed a more ...
... passed a law in 1872 to regulate foods and a few other States did so before 1900. In 1848 Congress had passed a law pro- hibiting the importation of " spurious or adulterated drugs and medicines , " and in 1890 it passed a more ...
Side 85
... passed . The rectifiers had been apprehensive all along about the effect on their business if the Bill passed , and that is why they opposed it so strongly . But it passed in spite of their best efforts , and they at once began to flood ...
... passed . The rectifiers had been apprehensive all along about the effect on their business if the Bill passed , and that is why they opposed it so strongly . But it passed in spite of their best efforts , and they at once began to flood ...
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 |