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 156
... present century , amino acids and in- complete proteins were the hottest topic of nutritional research . The most ... present in the body tis- sues , but the body can make some of them from others . However , Rose's work with young men ...
... present century , amino acids and in- complete proteins were the hottest topic of nutritional research . The most ... present in the body tis- sues , but the body can make some of them from others . However , Rose's work with young men ...
Side 169
... present standards for the enrichment of cereals include the amounts of iron expressed as milligrams to be added to a pound of the food : white bread , rolls , and buns , 8 to 12.5 ; cornmeal and grits , 13 to 26 ; white flour , 13 to ...
... present standards for the enrichment of cereals include the amounts of iron expressed as milligrams to be added to a pound of the food : white bread , rolls , and buns , 8 to 12.5 ; cornmeal and grits , 13 to 26 ; white flour , 13 to ...
Side 227
... present world population is well fed . I end this chapter with a prediction : The next 100 years , perhaps the next 50 , will see vast changes in our food supply in this country , including the disappearance of the less economical ...
... present world population is well fed . I end this chapter with a prediction : The next 100 years , perhaps the next 50 , will see vast changes in our food supply in this country , including the disappearance of the less economical ...
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 |