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

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

Hershey, Roberta

Text (1929)

Part of Electronic Theses & Dissertations

The effect of three dehydrating processes on the acceptability of whole eggs scrambled for volume food service

The effect of three dehydrating processes on the acceptability of whole eggs scrambled for volume food service

Janek, Doris Ann

Text (1967)

Part of Electronic Theses & Dissertations

Egg albumen proteins interactions in selected food systems

Egg albumen proteins interactions in selected food systems

Johnson, Teiko Murata

Text (1980)

Part of Electronic Theses & Dissertations