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/xmlui/handle/1/5797	en
dc.language.iso	en	en
dc.publisher	Montana State University - Bozeman, College of Education, Health & Human Development	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
dc.rights.holder	Copyright 1951 by Sister Agnes Marie Nash	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