Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 58
... animals which are generally fed upon grain into direct competition with man for the limited supplies . The next step was to use the animals for food , and as their numbers decreased , a greater proportion of the grain became available ...
... animals which are generally fed upon grain into direct competition with man for the limited supplies . The next step was to use the animals for food , and as their numbers decreased , a greater proportion of the grain became available ...
Página 63
... animals should go towards the production of milk . With these con- clusions Armsby 32 , 33 was in complete agreement and he summed up by saying that " while the animal performs an important function in the utilisation of food values ...
... animals should go towards the production of milk . With these con- clusions Armsby 32 , 33 was in complete agreement and he summed up by saying that " while the animal performs an important function in the utilisation of food values ...
Página 97
... animal could have converted this 30 g . of wheatfeed into animal products with efficiencies of 68 and 73 per cent . In the case of English wheat the utilisation of the extra calories would be the same as for Canadian wheat , but there ...
... animal could have converted this 30 g . of wheatfeed into animal products with efficiencies of 68 and 73 per cent . In the case of English wheat the utilisation of the extra calories would be the same as for Canadian wheat , but there ...
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Términos y frases comunes
18th century 85 per cent Agric Amer animals assize bakers baking barley biological value bran Brit brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption contained corn deficiency diet digestibility eaten editor's circular letter Editorial England enriched evidence experimental experiments extraction rate favour flour and bread fortified G. P. Putnam's Sons H. C. Hansard Heinemann high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Woolton manchet meal Medical Research Council milk millers milling Ministry of Food National wheatmeal natural Nutr nutritional nutritive value oats Parl Physiol phytic acid poor potatoes probably protein raising the extraction riboflavin scientific shortage standard bread thiamine tion trade value of bread vitamin B₁ wheat flour wheat germ wheaten bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour