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.
A chine or saddle, from two hours and a half, to three hours. Take care also to cut out the pipe that runs along the chine of a loin of veal, the same as in beef, to hinder it from tainting. Ristofalo bade him roll the barrel on its chine to the rear and stand it by the hydrant.