4

PASTEURIZED FROZEN WHOLE EGG AND YOLK FOR MAYONNAISE PRODUCTION

Year:
1951
Language:
english
File:
PDF, 394 KB
english, 1951
9

LIFTING POWER OF DRIED WHOLE EGG WHEN USED IN SPONGE CAKE

Year:
1947
Language:
english
File:
PDF, 1.99 MB
english, 1947
18

Experimental cookery from the chemical and physical standpoint

Year:
1955
Language:
english
File:
PDF, 2.37 MB
english, 1955
40

Spotlight on the Dance

Year:
1952
Language:
english
File:
PDF, 2.51 MB
english, 1952
41

Spotlight on the Dance

Year:
1952
Language:
english
File:
PDF, 544 KB
english, 1952
43

Spotlight on the Dance

Year:
1952
Language:
english
File:
PDF, 1.17 MB
english, 1952
44

Spotlight on the Dance

Year:
1952
Language:
english
File:
PDF, 521 KB
english, 1952
45

Spotlight on the Dance

Year:
1952
Language:
english
File:
PDF, 1.33 MB
english, 1952