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.
1 Bob veal, from calves that are slaughtered when only a few weeks old (at most 1 month old) up to 60 lb. 2  Formula-fed (white or milk-fed) veal, from calves that are raised on a milk formula supplement.3  The meat colour is ivory or creamy pink, with a firm, fine, and velvety appearance. Calves are slaughtered at about 24 weeks of age. 2  Special-fed veal is from calves fed a balanced milk-or soy-based diet one fortified with 40 essential nutrients, including essential amino acids, carbohydrates, fats, dietary iron and other dietary minerals and vitamins.