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Collection: Electronic Theses & Dissertations
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Material Type: Theses
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Language: English
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Program of Study: Food Science and Human Nutrition
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Subject: Lipids
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Copyright Status
In Copyright
16
Subject
Amino acids
1
Antioxidants
4
Aromatic amines
1
Beef--Quality
1
Chickens
1
Dieldrin
1
Egg processing
1
Eggs
1
Eggs--Storage
1
Flavor
2
Food--Analysis
1
Frozen meat
1
Iron
2
Lipids--Metabolism
1
Lipids--Oxidation
1
Lipids--Synthesis
1
Maillard reaction
1
Meat
2
Meat--Preservation
1
Nitrites
3
Oxidizing agents
1
Pork
2
Poultry
2
Poultry as food
2
Poultry--Preservation
1
Pregnancy--Nutritional aspects
1
Rancidity
3
Rats
1
Rosemary
1
Salt
1
Turkeys
1
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The effect of salt on non-heme iron release and lipid oxidation in pork
Liu, Hsing-feng
Text (1997)
Part of
Electronic Theses & Dissertations
Some factors influencing the non-heme iron content and lipid oxidation in meat
Chen, Chuin-Chieh
Text (1982)
Part of
Electronic Theses & Dissertations
Effects of oleoresin rosemary on the oxidative quality of restructured chicken products
Lai, Shu-Mei
Text (1989)
Part of
Electronic Theses & Dissertations
Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants
Salih, Abdulwahab Mehdi
Text (1986)
Part of
Electronic Theses & Dissertations
Antioxidant role of nitrite in meat systems
Freybler, Linda Anne
Text (1989)
Part of
Electronic Theses & Dissertations
A study of malonaldehyde-amino acid interactions
Horenstein, Neil A.
Text (1981)
Part of
Electronic Theses & Dissertations
Stability of lipids in restructured beef steaks
Crackel, Rhonda Lynn
Text (1986)
Part of
Electronic Theses & Dissertations
Effect of lipids and iron on heterocyclic aromatic amine formation in aqueous model systems
Scranton, Lisa (Lisa Carol)
Text (1997)
Part of
Electronic Theses & Dissertations
Computer Simulation of Lipid Oxidation in Dry Foods during Storage
Yantarasri, Thongchai
Text (1983)
Part of
Electronic Theses & Dissertations
Relationship of dietary fat to fetal rat lipogenesis and fat accumulation
Platka-Bird, Lorraine
Text (1977)
Part of
Electronic Theses & Dissertations
Lipid stability of cooked, diced and frozen eggs
Hoojjat, Parvin
Text (1977)
Part of
Electronic Theses & Dissertations
Effect of lipids on flavor development in a maillard reaction model system
Chen, Shaun Chenghsiung
Text (1995)
Part of
Electronic Theses & Dissertations
Total, neutral, and phospholipid content in relation to dieldrin residue levels in selected pork muscles
Yadrick, Mary Kathleen
Text (1971)
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
Composition and stability of lipids from mechanically processed poultry meats (MPPM)
Jantawat, Pantipar Patanapan
Text (1978)
Part of
Electronic Theses & Dissertations
Role of meat lipids and meat pigments in development of rancidity and warmed-over flavor in frozen and cooked meat
Igene, John Oamen
Text (1978)
Part of
Electronic Theses & Dissertations
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