Normal view MARC view ISBD view

EFFECT OF HEAT ON CURD TENSION OF BAKED CUSTARDS.

TOPP, E B

EFFECT OF HEAT ON CURD TENSION OF BAKED CUSTARDS. [electronic resource] - Journal of the American Dietetic Association Apr 1965 - 298-301 p. digital

Publication Type: Journal Article

ISSN: 0002-8223

Subjects--Topical Terms:
Cooking
Eggs
Food
Hot Temperature
Humans
Milk

Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)