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A study of the preparation of frozen and dried eggs in the producing section

Author: M E PenningtonM K JenkinsS H RossW A StockingE Quintard St JohnAll authors
Publisher: Washington, D.C. : U.S. Dept. of Agriculture, 1916.
Series: Bulletin of the U.S. Department of Agriculture, no. 224.
Edition/Format:   Print book : National government publication : EnglishView all editions and formats
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Additional Physical Format: Online version:
Pennington, M.E. (Mary Engle), 1872-1952.
Study of the preparation of frozen and dried eggs in the producing section.
Washington, D.C. : U.S. Dept. of Agriculture, 1916
(OCoLC)762091690
Material Type: Government publication, National government publication
Document Type: Book
All Authors / Contributors: M E Pennington; M K Jenkins; S H Ross; W A Stocking; E Quintard St John; Norman E Hendrickson; W B Hicks; United States. Department of Agriculture.
OCLC Number: 16566170
Notes: Caption title.
"April 28, 1916."
"Professional paper."
Description: 99 pages, [17] pages of plates : illustrations (some color) ; 24 cm.
Contents: Introduction --
Review of the egg-breaking houses as seen in 1911 --
Plan for the experimental work of 1912 --
General statement of the investigation and the results --
Classes of eggs presenting special problems --
Comparative study in two houses of eggs before and after dessication --
Comparison of the liquid product from the three houses in 1912 --
General summary of laboratory results on commercial samples, 1912 --
Conclusions --
Glossary --
Appendix: Details of experiments in each cooperating house, 1911 and 1912 --
Appendix: tabulated results.
Series Title: Bulletin of the U.S. Department of Agriculture, no. 224.
Responsibility: by M.E. Pennington, M.K. Jenkins, and W.A. Stocking ; assisted by S.H. Ross, E.Q. St. John, Norman Hendrickson, and W.B. Hicks of the Food Research Laboratory and the Omaha Food and Drug Inspection Laboratory.

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