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A COMPARISON OF DEVILED EGGS MADE FROM FRESH EGGS AND COMMERCIALLY PREPARED EGGS

โœ Scribed by PEGGY E. WORMAN; PHYLLIS A. STAATS

Book ID
111336192
Publisher
John Wiley and Sons
Year
1985
Weight
253 KB
Volume
3
Category
Article
ISSN
1524-8275

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## Abstract The population which is below the poverty line is devoid of nutritious diet. Egg and milk are categorized as complete foods. The defensive organizations are situated in such remote places where fresh food material is not available. Keeping in view these problems, the study of organolept