@article{Dawson:308788,
      recid = {308788},
      author = {Dawson, Elsie H.  and Miller, Cora  and Redstrom, Ruth A.},
      title = {Cooking Quality and Flavor of Eggs, as Related to Candled  Quality, Storage Conditions, and other Factors  },
      address = {1956-12},
      number = {1474-2021-203},
      series = {Agriculture Information Bulletin No. 164},
      pages = {47},
      year = {1956},
      abstract = {Excerpt from the report Purpose of the Research:  Eggs  graded by candling have been on the market for over 30  years, but little has been known about the relationship  between functional characteristics in cooking of eggs and  candled grade.  A coordinated research project was  therefore designed for the purpose of providing new  information regarding the following:  (1) The reliability  of the candled quality of eggs as a guide to their  performance in food preparation and palatability when  served alone or in combination with other ingredients; (2)  The suitability of shell eggs of different candled  qualities (resulting from storage conditions) for different  purposes in the home preparation of foods; (3) The  retention of cooking quality and palatability of eggs  during storage for varying periods of time and under  storage conditions commonly used ; and (4) The relation of  climate or season of production to the quality of eggs.},
      url = {http://ageconsearch.umn.edu/record/308788},
      doi = {https://doi.org/10.22004/ag.econ.308788},
}