Why white of eggs
An edition of Why white of eggs (1914)
a truthful sketch of the inception and efficiency of the use of white of eggs in baking powder; of the recent attempts to restrict its use by false interpretation of the food laws; and a word as to the future.
By Calumet Baking Powder Company.
Publish Date
1914
Publisher
The Calumet Baking Powder Company
Language
eng
Pages
203
Description:
subjects: Albumins, Baking-powder