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CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; …
The study of food as included in the combined subjects of nutrition and food science and technology involves a wide variety of basic sciences ranging from chemistry and …
Contents - List of Figures - List of Tables - I. Baking: - J. F. Herringshaw (A.R.C.S., Ph.D., F.R.I.C.) - II. Canning and Freezing: - D. A. Herbert (F.R.I.C., F.I.F.S.T., …
Contents - Acknowledgements - Foreword - Illustrations - Chapter 1. About this book - Chapter 2. The handling of fish at sea - Chapter 3. The handling and distribution of fish on …
Contents FIGURES - PLATES - PREFACE - 1 BASIC TECHNICAL CONSIDERATIONS - 2 SUGARS AND RELATED MATERIALS - 3 COCOA BEANS - 4 FATS AND RELATED INGREDIENTS - 5 MILK AND MILK PRODUCTS …
Contents - 1. Bacteria - Form; Structure; Chemical composition; Physiology; Classification - 2. True fungi - Moulds; Yeasts; Morphology; Principal groups; Biological …
A. Fundamentals - B. Theory - I. Units - II. Interrelation between vapor concentration and partial pressure of vapor in multicomponent mixtures - III. Equilibrium of boiling …