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Subject: Meat--Thermal properties
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Electronic Theses & Dissertations
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Beef--Quality
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Escherichia coli
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Food industry and trade--Technological innovations
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Gelation
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Hydrogen-ion concentration
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Mathematical optimization
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Muscle proteins
1
Poultry--Processing
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Rapid thermal processing
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Salmonella
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Process optimization for moist air impingement cooking of meat patties
Jeong, Sanghyup
Text (2005)
Part of
Electronic Theses & Dissertations
Fat transport properties and mechanisms during cooking of ground meat
Tripuraneni, Mitra Chowdary
Text (2006)
Part of
Electronic Theses & Dissertations
Effect of pH and NaCl on the thermal-physical behavior of chicken breast salt-soluble proteins
Wang, Shuefung
Text (1990)
Part of
Electronic Theses & Dissertations
Thermal resistance of sublethally injured salmonella
Wesche, Alissa M.
Text (2003)
Part of
Electronic Theses & Dissertations
Environmental effects on the thermal resistance of Salmonella, Escherichia coli O157:H7, and triose phosphate isomerase in ground turkey and beef
Maurer, Jennifer L.
Text (2001)
Part of
Electronic Theses & Dissertations
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