The effect of fresh, frozen and dehydrated eggs on sponge cake quality

dc.contributor.advisor	De Kock, Henrietta Letitia	en
dc.contributor.postgraduate	Yiu, Hiu Kwan Agatha	en
dc.date.accessioned	2013-09-06T16:04:04Z
dc.date.available	2008-04-09	en
dc.date.available	2013-09-06T16:04:04Z
dc.date.created	2002-04-01	en
dc.date.issued	2008-04-09	en
dc.date.submitted	2008-04-09	en
dc.description	Dissertation (MInst Agrar (Food Processing))--University of Pretoria, 2008.	en
dc.description.abstract	Please read the abstract in the section, 00front of this document	en
dc.description.availability	Unrestricted	en
dc.description.degree	MInst Agrar
dc.description.department	Food Science	en
dc.identifier.citation	Yiu, HKA 2008, The effect of fresh, frozen and dehydrated eggs on sponge cake quality, MInst Agrar Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/23888>
dc.identifier.upetdurl	http://upetd.up.ac.za/thesis/available/etd-04092008-104154/	en
dc.identifier.uri	http://hdl.handle.net/2263/23888
dc.language.iso		en
dc.publisher	University of Pretoria	en_ZA
dc.rights	© University of Pretor	en
dc.subject	Cake quality eggs frozen	en
dc.subject	Cake quality eggs fresh	en
dc.subject	Cake quality eggs dried	en
dc.subject	UCTD	en_US
dc.title	The effect of fresh, frozen and dehydrated eggs on sponge cake quality	en
dc.type	Dissertation	en