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.
Proceedings of the Iowa Academy of Science
© Copyright 1914 by the Iowa Academy of Science, Inc.
Ross, L. S.
"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