A comparison of methods of incorporating dried whole eggs into cakes containing fat
| dc.contributor.author | Tinklin, Gwendolyn Laverne | |
| dc.date.accessioned | 2014-04-21T19:42:50Z | |
| dc.date.available | 2014-04-21T19:42:50Z | |
| dc.date.issued | 1944 | en_US |
| dc.date.modified | 2011 | en_US |
| dc.date.published | 1944 | en_US |
| dc.description | Typescript, etc. | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/17357 | |
| dc.language | en_US | en_US |
| dc.publisher | Kansas State University | en_US |
| dc.rights.accessRights | This volume was digitized by the Kansas State University Libraries, and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu. | en_US |
| dc.subject.LCSH | Dried eggs | en_US |
| dc.subject.LCSH | Cooking (Eggs) | en_US |
| dc.title | A comparison of methods of incorporating dried whole eggs into cakes containing fat | en_US |
| dc.type | Masters theses | en_US |
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