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 153
... reported that 10 lb of good hay are equal in feed value to 45 lb of wheat straw , 20 lb of potatoes , 52 lb of turnips , or 6 lb of wheat . A French chemist , Jean Baptiste Boussingault ( 1802–1887 ) , after several years in South ...
... reported that 10 lb of good hay are equal in feed value to 45 lb of wheat straw , 20 lb of potatoes , 52 lb of turnips , or 6 lb of wheat . A French chemist , Jean Baptiste Boussingault ( 1802–1887 ) , after several years in South ...
Side 184
... reported that it was troublesome in the Roman army in the first century A.D. Before the discovery of America , sea voyages had been short ; but after 1500 , ships made long voyages from Europe to the new world and to the Orient , and ...
... reported that it was troublesome in the Roman army in the first century A.D. Before the discovery of America , sea voyages had been short ; but after 1500 , ships made long voyages from Europe to the new world and to the Orient , and ...
Side 212
... reported that 1,800 IU retarded the growth of children , but others reported no evidence of harm in doses from 2,000 to 3,000 IU daily . However , overdosage varies with individuals and with the amount of calcium and phosphorus in the ...
... reported that 1,800 IU retarded the growth of children , but others reported no evidence of harm in doses from 2,000 to 3,000 IU daily . However , overdosage varies with individuals and with the amount of calcium and phosphorus in the ...
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 |