Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 58
... animals which 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 for ...
... animals which 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 for ...
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 107
... animals were allowed free access to food . Chick found the biological value of the mixed proteins in the flours to fall with the extraction rate , and con- cluded that the 20 per cent superiority in the biological value of the proteins ...
... animals were allowed free access to food . Chick found the biological value of the mixed proteins in the flours to fall with the extraction rate , and con- cluded that the 20 per cent superiority in the biological value of the proteins ...
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Términos y frases comunes
18th century 85 per cent Agric Amer animals assize bakers baking barley better biological value bran Brit Britain brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption corn deficiency diet digestibility eaten editor's circular letter Editorial England enriched evidence experimental experiments extraction rate favour flour and bread fortification G. P. Putnam's Sons growth high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Woolton manchet meal Medical Research Council milk millers minerals Ministry of Food National wheatmeal natural nutritional nutritive value oats Physiol phytic acid poor potatoes probably protein raising the extraction reduce riboflavin scientific shortage standard bread thiamine tion trade value of bread vitamin B₁ wheat flour wheat germ wheaten bread wheatmeal bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour