MSU Libraries
Digital Repository
Home
About
Collections
Selected filters
Collection: Electronic Theses & Dissertations
×
Copyright Status: In Copyright
×
Material Type: Theses
×
Program of Study: Food Science and Human Nutrition
×
Subject: Flavor
×
Language
Sort
Alphabetically
By count
English
6
Subject
Sort
Alphabetically
By count
Food--Analysis
1
Kidney bean--Composition
1
Kidney bean--Varieties
1
Lipids
2
Lipids--Oxidation
1
Maillard reaction
1
Meat
2
Meat--Preservation
1
Nitrites
1
Rosemary
1
Year
TO
Apply
Search results
Showing 1 to 6 of 6 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Effect of lipids on flavor development in a maillard reaction model system
Chen, Shaun Chenghsiung
Text (1995)
Part of
Electronic Theses & Dissertations
Characterization of the major components of dry beans and their potential relationship to flavor
Drumm, Terri Dawn
Text (1988)
Part of
Electronic Theses & Dissertations
Oxidative stability of restructured beef steaks procesed with an oleoresin rosemary
Stoick, Susan Marie
Text (1989)
Part of
Electronic Theses & Dissertations
Effect of total lipids and phospholipids on warmed-over flavor measured by TBA analysis in muscle from several species
Wilson, Blayne Robert
Text (1974)
Part of
Electronic Theses & Dissertations
Development and characterization of a synthetic meat flavor mixture
Chin-Hsieh, Yen-Ping
Text (1978)
Part of
Electronic Theses & Dissertations
The role of nitrite in preventing development of warmed-over flavor in cooked meat from different species of animals
Fooladi, Mohamad Hassan
Text (1977)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last