Why white of eggs
Subtitle: a truthful sketch of the inception and efficiency of the use of white of eggs in baking powder; of the recent attempts to restrict its use by false interpretation of the food laws; and a word as to the future.
Publisher: The Calumet Baking Powder Company
Published: 1914
Place of publication: Chicago
Language: eng
Number of pages: 203
Subjects: Albumins.; Baking-powder.