Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 71
... diets I have used that composed of white bread , margarine , tea , sugar and preserved meat and scanty , over - cooked vegetables , a diet in common use in this country " ( England ) " proved to be one of the worst and most likely to be ...
... diets I have used that composed of white bread , margarine , tea , sugar and preserved meat and scanty , over - cooked vegetables , a diet in common use in this country " ( England ) " proved to be one of the worst and most likely to be ...
Página 72
... diet had had an influence on fertility “ particularly shortage of vitamins B and E. No fallacy was more widely held than that a mixed diet afforded protection against all forms of dietary deficiency . In the common foodstuffs few were ...
... diet had had an influence on fertility “ particularly shortage of vitamins B and E. No fallacy was more widely held than that a mixed diet afforded protection against all forms of dietary deficiency . In the common foodstuffs few were ...
Página 79
... diet in maintaining nitrogen equilibrium at low levels of nitrogen intake . This indicated that the biological value of these four protein mixtures was equally high . All the diets contained small amounts of milk . Somewhat similar ...
... diet in maintaining nitrogen equilibrium at low levels of nitrogen intake . This indicated that the biological value of these four protein mixtures was equally high . All the diets contained small amounts of milk . Somewhat similar ...
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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