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Filtering by: Degree Level Bachelor's Remove constraint Degree Level: Bachelor's Subject Cooking (Eggs) Remove constraint Subject: Cooking (Eggs)

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  • Eggs and Their Uses

    Creator:
    Harpole, Ethel Elnora
    Abstract:
    There is no article of food more commonly used in all parts of the world than the egg. It can be served in so many ways and has such a high nutritive value that it is universally used as a food, by the uncivilized native as well as the most...
    Resource Type:
    Undergraduate Thesis

  • Eggs as a Food

    Creator:
    Starr, Wilda
    Abstract:
    There is probably no article of diet of animal origin more commonly eaten in all countries or served in a greater variety of ways than eggs. Milk is the nearest rival and it resembles eggs in that both are intended by nature for food for the young. Although not a...
    Resource Type:
    Undergraduate Thesis