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The relation between egg quality and tenderness of baked custards

dc.contributor.authorYanke, Hannah C., author
dc.contributor.authorBrown, Elfriede F., advisor
dc.contributor.authorAllison, Inga M. K., committee member
dc.contributor.authorPyke, W. E. (Wesley Emerson), 1896-, committee member
dc.contributor.authorGuard, Harris T., committee member
dc.contributor.authorAvery, George T., committee member
dc.contributor.authorKezer, Alvin, 1877-, committee member
dc.contributor.authorDurrell, L. W. (Lawrence Wood), 1888-, committee member
dc.date.accessioned2017-06-14T21:02:27Z
dc.date.available2017-06-14T21:02:27Z
dc.date.issued1940
dc.description.abstractTo view the abstract, please see the full text of the document.
dc.format.mediummasters theses
dc.identifier.urihttp://hdl.handle.net/10217/181568
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relationCatalog record number (MMS ID): 991003928339703361
dc.relation378.788 AO 1940 29
dc.relation.ispartof1920-1949
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectEggs
dc.subjectCooking (Eggs)
dc.titleThe relation between egg quality and tenderness of baked custards
dc.typeText
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineFoods and Nutrition
thesis.degree.grantorColorado State College of Agriculture and Mechanic Arts
thesis.degree.levelMasters
thesis.degree.nameMaster of Science (M.S.)

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