Foods & Nutrition Encyclopedia, Zväzok 1Audrey H. Ensminger Pegus Press, 1983 - 2415 strán (strany) "Covers the whole gamut of the three-pronged subject, foods-nutrition-health." Approximately 2800 entries intended for lay persons and professionals. Authorities who compiled the book selected topics according to interest to readers as consumers. Opposing points of view are presented in entries. While a few entries are several pages long, most are brief and concise. Tables, illustrations, cross references. Index. |
Vyhľadávanie v obsahu knihy
Výsledky 1 - 3 z 81.
Strana 626
... flavor- ings ( usually herbs , honey , or spices ) have been added . Distillation of the fermented grain mash is conducted so as to yield a product rich in con- geners . The newly distilled liquor is usually aged in wooden barrels ...
... flavor- ings ( usually herbs , honey , or spices ) have been added . Distillation of the fermented grain mash is conducted so as to yield a product rich in con- geners . The newly distilled liquor is usually aged in wooden barrels ...
Strana 744
... flavor . Allspice combines the flavor of cloves , cinnamon , and nutmeg . Whole allspice is used for pickling , gravies , broiled fish , and meats . Ground allspice is used for baked goods , fruit preserves , puddings , and relishes ...
... flavor . Allspice combines the flavor of cloves , cinnamon , and nutmeg . Whole allspice is used for pickling , gravies , broiled fish , and meats . Ground allspice is used for baked goods , fruit preserves , puddings , and relishes ...
Strana 756
... flavor similar to anise , but slightly more bitter and pungent . In Chinese cooking , it is used for duck and pork recipes . Name Sweet basil ( Ocimum basilicum ) Tabasco sauce Tarragon. TABLE F - 22 ( Continued ) Description ...
... flavor similar to anise , but slightly more bitter and pungent . In Chinese cooking , it is used for duck and pork recipes . Name Sweet basil ( Ocimum basilicum ) Tabasco sauce Tarragon. TABLE F - 22 ( Continued ) Description ...
Obsah
to break down digest starch to the sugar maltose | 66 |
AMYLOSE | 221 |
ANABOLISM | 357 |
Autorské práva | |
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absorption alcohol allergies amino acids amounts and/or anemia animals bacteria baking powder barley beans beef beer beverages bioflavonoids biotin blood sugar body bone bread butter calcium calories Calories kcal cancer carbohydrate carbon carrageenan cassava cause cells cereal cheese chemical cholesterol choline chromium citrus coffee color consumed contain cooked corn cream crop deficiency diabetes diet dietary digestive disease disorders dough dried drinks drugs eggs energy enzymes excretion factors fatty feeding fermentation fiber flavor flour folic acid Food Composition Table fruit glands glucose grain Hence hormones infants insulin intake intestine iron juice kcal kidney legumes liver malt meal meat metabolism milk minerals normal noteworthy nutrients NUTRITIONAL VALUE phosphorus plant protein result rice salt seeds sodium starch substances symptoms syrup thiamin tion tissues types urine usually varieties vegetables vitamin B-12 vitamin D wheat yeast