FoodsD. Appleton, 1895 - 485 Seiten |
Inhalt
213 | |
239 | |
243 | |
246 | |
258 | |
269 | |
281 | |
301 | |
120 | |
127 | |
143 | |
162 | |
180 | |
193 | |
196 | |
203 | |
210 | |
309 | |
310 | |
312 | |
328 | |
371 | |
435 | |
459 | |
477 | |
484 | |
Andere Ausgaben - Alle anzeigen
Häufige Begriffe und Wortgruppen
action agreeable air inspired albumen alcohol ammonia animal arrowroot beef body boiled bone bread butter carbonic acid casein cent cheese chemical composition climates colour condiments contains cooked cubic inches degree delicate digestion disease distilled dried eaten effect elements extracted fermentation fibre fibrin fish flavour flesh flesh-forming flour fluid fresh fruit gelatin gluten grain per minute grains of carbon greater heat Hence hydrogen increase India juices kind known lean less lessened maize masticated matter meal meat milk mixed mutton nitrogen nutriment nutritive nutritive value oatmeal obtained ounces oxygen pork potash potato pound prepared preserved produced proportion of fat quantity of carbon reference respiration rice roasted salt seeds skin soda solid solution starch Stilton cheese substances sugar supply temperature tion usually varies vegetable weight wheat wheaten flour whilst wine