. Bacteriology and mycology of foods. Food. CANDLING EGGH 461 mented to determine the presence of pepsin, trypsin, lipase, catalase, and reductase. Lipase content increases from a little in a fresh egg to a large amount in a stale egg. The catalase content of a fresh egg was found to be variable. Dried Eggs. The production of desiccated eggs has become a well- estabUshed industry. Most of our knowledge with regard to its con- trol rests on the work of Pennington (1916). The methods of manu- facture and their bacteriological control are carefully gone over. From their data the following facts w
. Bacteriology and mycology of foods. Food. CANDLING EGGH 461 mented to determine the presence of pepsin, trypsin, lipase, catalase, and reductase. Lipase content increases from a little in a fresh egg to a large amount in a stale egg. The catalase content of a fresh egg was found to be variable. Dried Eggs. The production of desiccated eggs has become a well- estabUshed industry. Most of our knowledge with regard to its con- trol rests on the work of Pennington (1916). The methods of manu- facture and their bacteriological control are carefully gone over. From their data the following facts were established. For breaking pur- poses reputable firms use all under-sized or over-sized, dirty, cracked or. 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
