Publisher : Agri Horti Press Author : Alfred Stefferud Language : English Edition : Latest By Publishers Book Cover : Hard Back ISBN : 9789383285617
Table of Content
1. Food Energy 1 Raymond W. Swift 2. Proteins 25 Ruth M. Leverton5 3. Amino Acids 34 Ruth M. Leverton 4. Fats and Fatty Acids 45 Gallie Mae Coons 5. Carbohydrates 64 A. E. Harper 6. Calories and Body Weight 82 Katherine H. Fisher and Raymond W. Swift 7. Calcium and Phosphorus 97 Miligent L. Hathaway and Ruth M. Leverton 8. Sodium
Potassium
and Magnesium 107 Ruth M. Leverton 9. The Trace Elements 111 Kenneth J. Monty and William D. McElroy 10. Vitamins A
D
E
K 122 Ernestine B. McCollum and Elmer V. McCollum 11. Vitamins of the B Complex 135 Grace A. Goldsmith 12. Vitamin C 150 Mary L. Dodds 13. Unidentified Substances 166 George M. Briggs 14. Water 175 Olaf Mickelsen QUALITY 15. Quality in Animal Products 181 Sam R. Hoover 16. Livestock Production in Transition 185 R. E. Hodgson 17. What Grades Mean 198 Roy W. Lennartson 18. Fish and the Fishing Industry 210 Andrew W. Anderson 19.WhatMakes Fruit and Vegetables Good? 227 Victor R. Boswell 20. The Quality of Cereal Grains 236 L. P. Reitz and M.A. Barmore 21. Factors that Affect the Nutrients in Plants 250 Louise F. Gray 22. Farm Practices
Quality
and Cost 260 Victor R. Boswell 23. Marketing
Quality
and Cost 277 W. T. Pentzer 24. Modern Food Processing 291 Mildred M. Boggs and Clyde L. Rasmussen Index 311
