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Electronic Theses & Dissertations
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Making of Modern Michigan
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Cholesterol
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Cooking (Eggs)
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Eggs
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Eggs as food
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Food additives
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Food--Drying--Equipment and supplies
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Free radicals (Chemistry)
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Frozen eggs
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Nitrogen oxides
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Pastry
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Spray drying
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Effect of chemical additives on the functional properties of commercial and 0.05% yolk-contaminated spray dried albumen
Anderson, Carolyn McDonald
Text (1968)
Part of
Electronic Theses & Dissertations
Hands holding dried eggs package
Still Image (1942)
Part of
Making of Modern Michigan
Influence of free radicals (oxides of nitrogen) on the stability of lipids in egg powders
Lai, Shu-Mei
Text (1993)
Part of
Electronic Theses & Dissertations
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
A comparison of frozen, foam-spray-dried, freeze-dried, and spray-dried eggs in baked custards
Wolfe, N., Joanne
Text (1967)
Part of
Electronic Theses & Dissertations
Influence of spray drying method on the formation of cholesterol oxidation products in egg powder
Faulkner, Jessalin Anise Winterhoff
Text (1990)
Part of
Electronic Theses & Dissertations
The effect of homogenization on the gelation and palatability of baked custards prepared with dried whole egg solids
Mastic, Marjorie Eleanor
Text (1959)
Part of
Electronic Theses & Dissertations
A comparison of the flavor preference of freeze-dried whole egg solids with other processed egge and fresh eggs
Kelly, James McAlden
Text (1960)
Part of
Electronic Theses & Dissertations
A comparison of the emulsifying properties and the palatability of frozen, spray-dried, freeze-dried and foam-spray-dried whole eggs in cream puffs
Charlebois, Gisele
Text (1968)
Part of
Electronic Theses & Dissertations
Consumer testing of scrambled egg-solids
Tuttle, John William
Text (1968)
Part of
Electronic Theses & Dissertations
Some properties of foam spray dried whole eggs
Reagan, John Gilbert
Text (1967)
Part of
Electronic Theses & Dissertations
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