glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
The following is from the United States Department of Agriculture: For safety, USDA recommends cooking ground veal to a safe minimum internal temperature of 160 Â°F. However, whole muscle meats such as veal steaks, roasts, and chops may be cooked to 145 Â°F (medium rare), 160 Â°F (medium), or 170 Â°F (well done). There are two basic methods of veal cookery: dry or moist heat.