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 100
... substances nobody had ever had to look for in food . Toxicological tests are animal experiments of long duration . A chemist has no way to determine whether a certain substance is harmful except to turn toxicologist , get some animals ...
... substances nobody had ever had to look for in food . Toxicological tests are animal experiments of long duration . A chemist has no way to determine whether a certain substance is harmful except to turn toxicologist , get some animals ...
Side 103
... substances for omission from testing and sent it to their experts as quickly as possible . The experts eliminated only six substances from the FDA list ; these six would have to be tested . The approved list contained 182 substances and ...
... substances for omission from testing and sent it to their experts as quickly as possible . The experts eliminated only six substances from the FDA list ; these six would have to be tested . The approved list contained 182 substances and ...
Side 111
... substances that are elements - all other substances are made up of different combinations of these few . Furthermore , different combinations of the same elements have different properties . For example , sugar and the acid of vinegar ...
... substances that are elements - all other substances are made up of different combinations of these few . Furthermore , different combinations of the same elements have different properties . For example , sugar and the acid of vinegar ...
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 |