Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 58
... reduce the consumption of bread in their respective families . ” ( Proclamation by KING GEORGE V , May 1st , 1917 ) ... reduced to eating the bark of trees , the Germans considered it , and made scientific experiments to prove or disprove ...
... reduce the consumption of bread in their respective families . ” ( Proclamation by KING GEORGE V , May 1st , 1917 ) ... reduced to eating the bark of trees , the Germans considered it , and made scientific experiments to prove or disprove ...
Página 112
... reduction in anaemia to it . Their argument may have been correct , 471 but it may also have been a case of post hoc ... reduced the extraction rate without public notice to 82 per cent and on 31st December to 80 per cent . The effect of ...
... reduction in anaemia to it . Their argument may have been correct , 471 but it may also have been a case of post hoc ... reduced the extraction rate without public notice to 82 per cent and on 31st December to 80 per cent . The effect of ...
Página 113
... reducing the extraction of flour permitted for bread- making · · " 215 Lord Teviot 648 introduced a debate on the subject in the House of Lords : " I find anxiety on the part of all medical and scientific authori- ties on this reduction ...
... reducing the extraction of flour permitted for bread- making · · " 215 Lord Teviot 648 introduced a debate on the subject in the House of Lords : " I find anxiety on the part of all medical and scientific authori- ties on this reduction ...
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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