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 8
... vegetables and the raising of animals for food . At the same time , it created problems of preservation , trans- portation , and storage . All these food products are seasonal ; con- sequently if they are to be available throughout the ...
... vegetables and the raising of animals for food . At the same time , it created problems of preservation , trans- portation , and storage . All these food products are seasonal ; con- sequently if they are to be available throughout the ...
Side 11
... vegetables were the real problem . Many a farmer constructed what he called a cave , or a root cellar . If his house was on a hillside , he simply dug into the side of the hill , bolstered up the roof with slabs or heavy boards , walled ...
... vegetables were the real problem . Many a farmer constructed what he called a cave , or a root cellar . If his house was on a hillside , he simply dug into the side of the hill , bolstered up the roof with slabs or heavy boards , walled ...
Side 224
... vegetables to retain or increase the green color . This should never be done because it destroys both vitamin C and thiamine . Steaming vegetables causes less loss of vitamin C than boiling , and a pressure cooker destroys the least of ...
... vegetables to retain or increase the green color . This should never be done because it destroys both vitamin C and thiamine . Steaming vegetables causes less loss of vitamin C than boiling , and a pressure cooker destroys the least of ...
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 |