. Bacteriology and mycology of foods. Food. jTiG, Membranes of an Egg Highly Magnified. (After Benjamin, 1914.) A inner shell membrane. Note the fine cellular structure. The cells are bound together by many intertwining fibers. B, outer shell membrane. This is much coarser m structure than the inner membrane. The fibers are very transparent. Table XLVIII COMPOSITION OF HENS' EGGS Water Fat Protein Shell and shell membranes Yolk, Percentage. 46-52 30-35 14-16 White of Egg, Percentage. 80-88 Traces 10-13 Whole Egg, Percentage. 70-76 9-14 10-15 9-12. Please note that these images are ex
. Bacteriology and mycology of foods. Food. jTiG, Membranes of an Egg Highly Magnified. (After Benjamin, 1914.) A inner shell membrane. Note the fine cellular structure. The cells are bound together by many intertwining fibers. B, outer shell membrane. This is much coarser m structure than the inner membrane. The fibers are very transparent. Table XLVIII COMPOSITION OF HENS' EGGS Water Fat Protein Shell and shell membranes Yolk, Percentage. 46-52 30-35 14-16 White of Egg, Percentage. 80-88 Traces 10-13 Whole Egg, Percentage. 70-76 9-14 10-15 9-12. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Tanner, Fred Wilbur, 1888-1957. New York, John Wiley & Sons, Inc. ; [etc. ,etc. ]
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
