Food products / Henry C. Sherman.

  • Sherman, Henry C. (Henry Clapp), 1875-1955.
Date:
1914
Catalogue details

Licence: In copyright

Credit: Food products / Henry C. Sherman. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    601/624 (page 585)
    Lard substitutes, 387-388. Laurie acid, 10, 376. Laurin, 75, 376. Law governing foods and drugs generally, 27-35^ 479-532. meat inspection, 192-194, 545-560. oleomargarine, 380. tea, 465. Laxative effect, of fruits, 351-352. of whole wheat bread, 292-293. Leavening agents, 280-282. Lecithin, 18, 75, 133, 134. Lecithoproteins, 15. Leeks, 326, 348. Leg of lamb or mutton, 182,183,184,185. of veal, 179, 180. Legumelin, 13, 314. Legumes, 304-318. Legumin, 13, 3x4. Lemon extract, 458, 466. Lemon juice, 336, 569. Lemon, oil of, 460. Lemons, 330, 331, 336, 348, 354, 569. Lentils, 326, 348, 569. Lettuce, 326, 354. 569- Leucin, 13, 72, 136, 202, 245, 289, 314, 344- Leucosin, 13, 273, 279, 289. Lichi nuts, 339. “Light green S. F. Yellowish” (permitted dye), 509. Limburg cheese, 88, 97, 103, 105. Limes, 348. Linoleic acid, 10. Linolenic acid, 11. Lipins, see Fats and Lipoids. Lipochrome, 75. Lipoids, 22, 75, 391, 396. Liver, 177, 181, 185, 189, 203. Lobster, 238, 243, 244, 569. Loin, beef, 170, 173, 207, 209-212. lamb or mutton, 182, 183, 184. pork, 186, 188. veal, 179, 180. Lungs, 177, 181, 185, 189. Lutein, 134. Lysin, 13, 17, 72, 77, 136, 202, 245, 289, 3i4, 344- Macaroni, 285, 569. Macaroons, 287. Mace, 453. Macedoine, 328. Mackerel, 227, 237, 570. Magnesium as food constituent, general, 2, 3, 19 (see also under Ash constituents). Maize, 251, 255-264, 296, 297 (see also under Corn and Grain products). Malt, 253, 296. Malt liquor, 469. Maltose, 5, 7, 262. Mamey, 348. Mango, 348. Manioca, 439. Mannan, 5, 8. Mannose, 4, 6. Manufacturing processes, see under the different articles of food. Maple sirup, 439, 445, 446, 447. Maple sugar, 439, 445, 446, 447. Margarine, 378-382. Marjoram, 454. Marjoram extract, 462. oil of, 462. Marmalade, orange, 338, 570. Marrow, 177, 189. Masse cuite, 412. Measure of food in package, legal re- quirements, 32, 528-531. Meat, 161-219, 561-575. ash constituents, 203-204, 561-575. broths, 205-206. composition, 171-190, 199, 224, 561- 575- of fat-free substance, 199-201. consumption, 213-216. cost, 207-212, 213-214. digestibility, 204. economy, 206-212, 213-214. extract, 197, 201, 202. hygiene, 191, 545-560. industry, 161-169, 191-194, 212-219. inspection, 44, 190-194, 545-560. iron in, 204, 350. juice, 197. packing, 161-171, 212-219. place in the diet, 212-216. poisoning, 191. proteins, 202, 204. second grade, sterilized, 560. standard, 194.