The use of dried eggs of substandard quality in foods
| dc.contributor.author | Roberts, Aldene Nussbaumer. | en_US |
| dc.date.accessioned | 2015-12-31T20:40:05Z | |
| dc.date.available | 2015-12-31T20:40:05Z | |
| dc.date.issued | 1945 | en_US |
| dc.date.published | 1945 | en_US |
| dc.description | Call number: LD2668 .T4 1945 R6 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/24344 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Dried eggs. | en_US |
| dc.subject.LCSH | Cooking (Eggs) | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | The use of dried eggs of substandard quality in foods | en_US |
| dc.type | Text | en_US |
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