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    The use of desiccated eggs in the home preparation of foods

    Lhamon, Clara Lois
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    [PDF] Lhamon1917.pdf (40.04Mb)
    Date
    1917
    Format
    Thesis
    Metadata
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    Abstract
    Text from page 25: The problem here to be solved is a most practical one, and upon its satisfactory solution depends the value of the entire investigation. We have attempted to determine the extent to which dried eggs may be substituted for fresh ones, in the preparation of typical foods; and also the attractiveness and palatability of the foods so prepared.
    URI
    https://hdl.handle.net/10355/57579
    Degree
    M.A.
    Rights
    OpenAccess.
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
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    • 1910-1919 Theses (MU)

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