Bulletin, No. CR-1, Jan. (1929).
Nemetz, F. J. Egg Yolks. American Bakers Association, Cake and Retail
Bulletin, No. CR-2, Feb. (1929).
Ostwald, W. An Introduction to Theoretical and Applied Colloid Chemistry.
Translation by Fischer, M. H. John Wiley & Sons (1922).
Palmer, L. S., and Kempster, H. L. The Influence of Specific Feeds and Certain
Pigments on the Color of the Egg Yolk and Body Fat of Fowls. J. Biol.
Chem. 39: 331 (1919).
Peet, L. J., and Lowe, B. Starting Baked Products in Cold Versus Preheated
Ovens. Research Bulletin. Iowa State College, Agri. Expt. Sta. (1937).
Perry, F. D. Influences of Rations and Storage on the Physical Characteristics
of Eggs. Iowa State College, Agri. Expt. Sta., Research Bulletin 192 (1936).
Piatt, W., and Kratz., P. D. Measuring and Recording Some Characteristics of
Test Sponge Cakes. Cereal Chem. 10: 73 (1933).
Procter & Gamble Co., The. Better Cakes, Crisco Bakery Service, Series No. 6.
The Bakery Research Department (1930).
Rahn, O. Why Cream or Egg White Whips. Food Ind. 4: 300 (1932).
Rettger, L. F., and Sperry, J. A. The Antiseptic and Bacterial Properties of Egg
White. J. Med. Research 26: 55 (1912).
Robertson, T. B. The Physical Chemistry of the Proteins. Longmans, Green & Co.
(1918).
Schaible, P. J., Moore, J. M., and Davidson, J. A. A Note on the Structure of
Egg White. The U. S. Egg and Poultry Mag. 41: 38, Dec. (1935).
Sharp, P. F. The pH of the Whites as an Important Factor Influencing the
Keeping Quality of Hens' Eggs. Science 69: 278 (1929).
Sharp, P. F. What a Week May Do to an Egg. The U. S. Egg and Poultry Mag.
35: 14 Jun. (1929).
Sharp, P. F. Opportunities for Chemical Research in the Poultry Industry. The
U. S. Egg and Poultry Mag. 36: 32 Apr. (1930).
Sharp, P. F., and Powell, C. K. Decrease in Interior Quality of Hens' Eggs
during Storage as Indicated by the Yolk. Ind. Eng. Chem. 22: 908 (1930).
Sharp, P. F., and Powell, C. K. Increase in the ^H of the White and Yolk
of Hens' Eggs. Ind. Eng. Chem. 23: 196 (1931).
Sharp, P. F., and Wagenen, A. Van. Examination in November of Commercial
Lots of Middle West Oil-Dipped Eggs. The U. S. Egg and Poultry Mag.
41: 24, March (1935).
Sherman, H. C. Chemistry of Food and Nutrition. Macmillan & Co. Fifth Ed.
(1937).
Snell, H. M., Olsen, A. G., and Kremers, R. E. Lecithin Protein. The Emulsify-
ing Ingredient in Egg Yolk. Ind. Eng. Chem. 27: 1222 (1935).
Snyder, C. G. Eggs in the Bakeries. The U. S. Egg and Poultry Mag. 36: 14,
Jul. (1930).
Snyder, C. G. From Pancakes to Pigment with Dried Eggs. The U. S. Egg and
Poultry Mag. 68: 20, Nov. (1932).
Sorensen, S. P. L. Hydrogen-Ion Concentration in Bread-Making. Am. Food J.
19: 556 (1924).
Stanley, L. The Bureau of Home Economics Studies Eggs and Poultry. U. S.
Egg and Poultry Mag. 40: 14, June (1934).
Stewart, G. F., and Sharp, P. F. Amount of CO2 to Maintain pH of Eggs at
8.0 to 8.L Personal Communication (1935).
376
EGG COOKERY
St. John, J. L., and Flor, I. H. A Study of Whipping and Coagulation of Eggs
Page 304
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Bulletin, No. CR-1, Jan. (1929).
Nemetz, F. J. Egg Yolks. American Bakers Association, Cake and Retail
Bulletin, No. CR-2, Feb. (1929).
Ostwald, W. An Introduction to Theoretical and Applied Colloid Chemistry.
Translation by Fischer, M. H. John Wiley & Sons (1922).
Palmer, L. S., and Kempster, H. L. The Influence of Specific Feeds and Certain
Pigments on the Color of the Egg Yolk and Body Fat of Fowls. J. Biol.
Chem. 39: 331 (1919).
Peet, L. J., and Lowe, B. Starting Baked Products in Cold Versus Preheated
Ovens. Research Bulletin. Iowa State College, Agri. Expt. Sta. (1937).
Perry, F. D. Influences of Rations and Storage on the Physical Characteristics
of Eggs. Iowa State College, Agri. Expt. Sta., Research Bulletin 192 (1936).
Piatt, W., and Kratz., P. D. Measuring and Recording Some Characteristics of
Test Sponge Cakes. Cereal Chem. 10: 73 (1933).
Procter & Gamble Co., The. Better Cakes, Crisco Bakery Service, Series No. 6.
The Bakery Research Department (1930).
Rahn, O. Why Cream or Egg White Whips. Food Ind. 4: 300 (1932).
Rettger, L. F., and Sperry, J. A. The Antiseptic and Bacterial Properties of Egg
White. J. Med. Research 26: 55 (1912).
Robertson, T. B. The Physical Chemistry of the Proteins. Longmans, Green & Co.
(1918).
Schaible, P. J., Moore, J. M., and Davidson, J. A. A Note on the Structure of
Egg White. The U. S. Egg and Poultry Mag. 41: 38, Dec. (1935).
Sharp, P. F. The pH of the Whites as an Important Factor Influencing the
Keeping Quality of Hens' Eggs. Science 69: 278 (1929).
Sharp, P. F. What a Week May Do to an Egg. The U. S. Egg and Poultry Mag.
35: 14 Jun. (1929).
Sharp, P. F. Opportunities for Chemical Research in the Poultry Industry. The
U. S. Egg and Poultry Mag. 36: 32 Apr. (1930).
Sharp, P. F., and Powell, C. K. Decrease in Interior Quality of Hens' Eggs
during Storage as Indicated by the Yolk. Ind. Eng. Chem. 22: 908 (1930).
Sharp, P. F., and Powell, C. K. Increase in the ^H of the White and Yolk
of Hens' Eggs. Ind. Eng. Chem. 23: 196 (1931).
Sharp, P. F., and Wagenen, A. Van. Examination in November of Commercial
Lots of Middle West Oil-Dipped Eggs. The U. S. Egg and Poultry Mag.
41: 24, March (1935).
Sherman, H. C. Chemistry of Food and Nutrition. Macmillan & Co. Fifth Ed.
(1937).
Snell, H. M., Olsen, A. G., and Kremers, R. E. Lecithin Protein. The Emulsify-
ing Ingredient in Egg Yolk. Ind. Eng. Chem. 27: 1222 (1935).
Snyder, C. G. Eggs in the Bakeries. The U. S. Egg and Poultry Mag. 36: 14,
Jul. (1930).
Snyder, C. G. From Pancakes to Pigment with Dried Eggs. The U. S. Egg and
Poultry Mag. 68: 20, Nov. (1932).
Sorensen, S. P. L. Hydrogen-Ion Concentration in Bread-Making. Am. Food J.
19: 556 (1924).
Stanley, L. The Bureau of Home Economics Studies Eggs and Poultry. U. S.
Egg and Poultry Mag. 40: 14, June (1934).
Stewart, G. F., and Sharp, P. F. Amount of CO2 to Maintain pH of Eggs at
8.0 to 8.L Personal Communication (1935).
376
EGG COOKERY
St. John, J. L., and Flor, I. H. A Study of Whipping and Coagulation of Eggs