The effect of the method of preparation on the caloric value of broilers and eggs

Description

Call number: LD2668 .T4 1956 G53 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/25058

Tags

Cooking (Eggs)

Cooking (Chicken)

Food--Caloric content.

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25058
Date	January 1956
Creators	Gibson, Ethelind Sigloch.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text