THE EFFECT OF SELECTED PRETREATMENTS UPON THE CULINARY QUALITIES OF EGGS FROZEN AND STORED IN A HOME-TYPE FREEZER. II. SPONGE CAKES

✍ Scribed by RUTH JORDAN; L. E. DAWSON; C. J. ECHTERLING

• Book ID: 108794879
• Publisher: Institute of Food Technologists
• Year: 1952
• Tongue: English
• Weight: 457 KB
• Volume: 17
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1952.tb16743.x