Food for the Armed Forces, Volumes 9-10

alcohol amount animal fats aroma beans beet beverage bleaching boiling brew brine butter cake candy cane carbon chemical chocolate cocoa cocoa butter coffee color compounds condiment contains cooking cooled corn sirup cottonseed oil coumarin crystals cylinder desired edible evaporation extract fats and oils filter flavor free fatty acids fruit glucose glycerides glycerol grade granulated grinding ground heat hydrogen hydrolysis important juice kettle lard lemon liquid manufacture maple margarine material meat melting point metal method milk mill mixed mixture moisture obtained odor oleo oil oleo stock oleomargarine oxidation packaging pepper percent plant pounds powder prepared pressure pulp quantity rancid refining removed rendered roasted salt sample saturated sauces seeds shortening sirup sodium soluble coffee solution solvent spices starch stearin storage sucrose sugar tank temperature texture tissues trade trees triglycerides unsaturated usually vacuum vanilla vanillin vegetable oils volatile