A study of the effect of cooking on the digestibility of whole egg protein

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Hershey, Roberta

Date: 1929

Subjects: Cooking (Eggs)

Degree Level: Masters

Language: English

Pages: 3 unnumbered pages, 36 pages

Permalink: https://doi.org/doi:10.25335/tygd-mq72