Showing 1 - 20 results of 266 for search '', query time: 0.17s Refine Results
  1. 1
    Mēnū khai
    Published 2009

    Book
  2. 2
    The omelette book
    by Chamberlain, Narcissa G
    Published 1956

    Book
  3. 3
    Niku, tamago, nyū no ryōri /
    Niku, tamago, nyū no ryōri /
    肉・卵・乳の料理 /
    Published 2017

    Book
  4. 4
    Changes in the moisture and nitrogen of egg white brought about by cooking
    by Kern, Keyne Ruth
    Published 1921

    Thesis Book
  5. 5
    Egg dishes for any meal
    Published 1946

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Government Document Book
  6. 6
    Eggs : a global history /

    Book
  7. 7
    The art of egg cookery; 448 unusual, appetizing, economical dishes prepared with eggs, including omelets, souffles, mousses, meringues, baked alaskas, custards, creams, sauces, cakes, and drinks,
    by Seranne, Ann, 1914-1988
    Published 1949

    Book
  8. 8
    The world book of egg and cheese dishes
    by Froud, Nina, 1914-
    Published 1967

    Book
  9. 9
    Gelation and quality of baked custards as affected by rate of heating, final internal temperature and milk solids
    by Clay, Janet Beatrice, 1934-
    Published 1961

    Thesis Book
  10. 10
    The comparative lifting power of magma from fresh and aged, pasteurized and dehydrated eggs when used in sponge cake
    by Miller, Cora Francis
    Published 1945

    Thesis Book
  11. 11
    El huevo y su valor nutritivo en la alimentación humana
    Published 1933

    Book
  12. 12
    The effect of rates of heating on the quality of baked custards

    Thesis Book
  13. 13
    Wonderful egg dishes /
    by ʻAmarāphō̜n Wongfak
    Published 2009

    Book
  14. 14
    The formation and prevention of a greenish black discoloration in cooked liquid eggs
    by Gravani, Robert B
    Published 1969

    Thesis Book
  15. 15
    The effect of rate of heating, final internal temperature and sugar level on protein gel formation
    by Golding, Susie Hawkins, 1940-
    Published 1963

    Thesis Book
  16. 16
    A study of the behavior of whole egg yolk and its two fractions, plasma and granule as affected by heat, pH, sulfhydryl blocking agents and salt
    by Chan, Florence Sui-ying, 1943-
    Published 1968

    Thesis Book
  17. 17
    100 món trứng độc đáo /
    by Nguyễn, Hoàng Vân
    Published 1991

    Book
  18. 18
    Eggs, and how to use them : a guide for the preparation of eggs in more than five hundred different styles with some reference to their importance in the past and present times /
    by Meyer, Adolphe, 1868-
    Published 1898

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  19. 19
    How to cook eggs and omelets in 300 different ways /

    Book
  20. 20
    BIRDS AND EGGS
    by PEACHEY, STUART
    Published 2020

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
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