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 4
... plant breeders who still con- tinue that activity . New varieties of tomatoes , citrus and other fruits , grains , and vegetables have been developed through the years , some of them recently . In the fall of 1968 a new variety of corn ...
... plant breeders who still con- tinue that activity . New varieties of tomatoes , citrus and other fruits , grains , and vegetables have been developed through the years , some of them recently . In the fall of 1968 a new variety of corn ...
Side 148
... plant . The seed con- tains the embryo of the new plant along with a lot of starch and pro- tein to feed it . The starch and protein are insoluble in water so they will keep , but when the seed becomes moist it produces an enzyme to ...
... plant . The seed con- tains the embryo of the new plant along with a lot of starch and pro- tein to feed it . The starch and protein are insoluble in water so they will keep , but when the seed becomes moist it produces an enzyme to ...
Side 175
... plant and animal tissues in the middle of the 19th century . But they all considered it to be accidental and not essential to either the plant or the animal . It was the 1920s before chemists proved that copper is essential to plant ...
... plant and animal tissues in the middle of the 19th century . But they all considered it to be accidental and not essential to either the plant or the animal . It was the 1920s before chemists proved that copper is essential to plant ...
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 |