Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 52
... evidence Scientists began to enter the arena in the first half of the 19th century , but from the beginning the views of many of them were swayed by their loyalties . It is always difficult to avoid this , for scientists are human after ...
... evidence Scientists began to enter the arena in the first half of the 19th century , but from the beginning the views of many of them were swayed by their loyalties . It is always difficult to avoid this , for scientists are human after ...
Página 64
... evidence in favour of white bread . The Report of the Royal Society was criticised in a provocative fashion by Jago.362 The article was published in Milling and was accompanied by an Editorial , 202 the tone of which may be judged by ...
... evidence in favour of white bread . The Report of the Royal Society was criticised in a provocative fashion by Jago.362 The article was published in Milling and was accompanied by an Editorial , 202 the tone of which may be judged by ...
Página 132
... evidence which they should have recognised as not scientifically sound . The build - up has continued , and authors of papers which have appeared in the last few years 323 , 337 have taken as a generally accepted fact the nutritional ...
... evidence which they should have recognised as not scientifically sound . The build - up has continued , and authors of papers which have appeared in the last few years 323 , 337 have taken as a generally accepted fact the nutritional ...
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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