Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 2
... grain or acorns were disintegrated by pounding , but at the stage of economic culture reached by the Egyptians in Joseph's time and earlier there were large mortar - type mills and also saddle - shaped stones . In the latter the grain ...
... grain or acorns were disintegrated by pounding , but at the stage of economic culture reached by the Egyptians in Joseph's time and earlier there were large mortar - type mills and also saddle - shaped stones . In the latter the grain ...
Página 52
... grain will furnish the surest and most effectual means of defeating the devices of Our enemies and thereby of bringing the war to a speedy and successful termination , and out of Our resolve to leave nothing undone which can contribute ...
... grain will furnish the surest and most effectual means of defeating the devices of Our enemies and thereby of bringing the war to a speedy and successful termination , and out of Our resolve to leave nothing undone which can contribute ...
Página 58
... grain had always been to bring those 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 ...
... grain had always been to bring those 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 ...
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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