Physical, chemical and cooking qualities of eggs as affected by five methods of home preservation
| dc.contributor.author | Nash, Sister Agnes Marie | en |
| dc.date.accessioned | 2015-05-12T20:51:57Z | |
| dc.date.available | 2015-05-12T20:51:57Z | |
| dc.date.issued | 1951 | en |
| dc.identifier.uri | https://scholarworks.montana.edu/handle/1/5797 | en |
| dc.language.iso | en | en |
| dc.publisher | Montana State University - Bozeman, College of Education, Health & Human Development | en |
| dc.rights.holder | Copyright 1951 by Sister Agnes Marie Nash | en |
| dc.subject.lcsh | Eggs | en |
| dc.subject.lcsh | Canning and preserving | en |
| dc.title | Physical, chemical and cooking qualities of eggs as affected by five methods of home preservation | en |
| dc.type | Thesis | en |
| thesis.catalog.ckey | 299170 | en |
| thesis.degree.department | Home Economics. | en |
| thesis.degree.genre | Thesis | en |
| thesis.degree.name | MS | en |
| thesis.format.extentfirstpage | 1 | en |
| thesis.format.extentlastpage | 67 | en |
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