Bacterial Content of Desecated Egg

Authors

L. S. Ross, Drake UniversityFollow

Document Type

Research

Abstract

The value of eggs as an article of food for human consumption has been recognized for a long period of time. The relative value, as compared to other available food products, may be subject to further investigation, even though much work has already been done. But whatever may be the variance in conclusions, yet the fact of the great food value of eggs has been established by experiment and by practical experience. With the realization of the value of a food, is an attendant increased consumption and the necessity for increased production, and also the advisability of extending the period over which the given food is available. During the months of plenty, provision should be made for the ''lean'' months.

Publication Date

1914

Journal Title

Proceedings of the Iowa Academy of Science

Volume

21

Issue

1

First Page

33

Last Page

49

Copyright

©1914 Iowa Academy of Science, Inc.

Language

en

File Format

application/pdf

Recommended Citation

Ross, L. S. (1914) "Bacterial Content of Desecated Egg," Proceedings of the Iowa Academy of Science, 21(1), 33-49.
Available at: https://scholarworks.uni.edu/pias/vol21/iss1/8