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

dc.contributor.advisorDe Kock, Henrietta Letitiaen
dc.contributor.postgraduateYiu, Hiu Kwan Agathaen
dc.date.accessioned2013-09-06T16:04:04Z
dc.date.available2008-04-09en
dc.date.available2013-09-06T16:04:04Z
dc.date.created2002-04-01en
dc.date.issued2008-04-09en
dc.date.submitted2008-04-09en
dc.descriptionDissertation (MInst Agrar (Food Processing))--University of Pretoria, 2008.en
dc.description.abstractPlease read the abstract in the section, 00front of this documenten
dc.description.availabilityUnrestricteden
dc.description.degreeMInst Agrar
dc.description.departmentFood Scienceen
dc.identifier.citationYiu, 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.upetdurlhttp://upetd.up.ac.za/thesis/available/etd-04092008-104154/en
dc.identifier.urihttp://hdl.handle.net/2263/23888
dc.language.isoen
dc.publisherUniversity of Pretoriaen_ZA
dc.rights© University of Pretoren
dc.subjectCake quality eggs frozenen
dc.subjectCake quality eggs freshen
dc.subjectCake quality eggs drieden
dc.subjectUCTDen_US
dc.titleThe effect of fresh, frozen and dehydrated eggs on sponge cake qualityen
dc.typeDissertationen

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