Some factors affecting the functional properties of liquid egg albumen

dc.contributor.author Slosberg, Harry
dc.contributor.department Food Technology
dc.date 2018-08-23T07:14:56.000
dc.date.accessioned 2020-06-30T07:24:11Z
dc.date.available 2020-06-30T07:24:11Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 1946
dc.date.issued 1946
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/12843/
dc.identifier.articleid 13842
dc.identifier.contextkey 6866326
dc.identifier.doi https://doi.org/10.31274/rtd-180813-14107
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/12843
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/66256
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/12843/r_DP11905.pdf|||Fri Jan 14 19:31:55 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Bioresource and Agricultural Engineering
dc.subject.disciplines Food Science
dc.subject.keywords Eggs
dc.subject.keywords Cake
dc.title Some factors affecting the functional properties of liquid egg albumen
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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