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Why white of eggs : a truthful sketch of the inception and efficiency of the use of white of eggs in baking power, of the recent attempts to restrict its use by false interprtation of the food laws, and a word as to the future.
- Author(s):
- Calumet Baking Powder Company
- Title(s):
- Why white of eggs : a truthful sketch of the inception and efficiency of the use of white of eggs in baking power, of the recent attempts to restrict its use by false interprtation of the food laws, and a word as to the future.
- Country of Publication:
- United States
- Publisher:
- Chicago : Calumet Baking Powder Co., 1914.
- Description:
- 203 p. : ill.
-
Language:
- English
- MeSH:
- Albumins
Egg White*
- Notes:
- NLM microfilm copy shelved as: Film 9540 no.2
Microfilm. on 1 microfilm reel with other items.
- Other ID:
- (OCoLC)1019834318
- NLM ID:
- 100959768 [Book]