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Stability of lipids in restructured beef steaks

Stability of lipids in restructured beef steaks

Crackel, Rhonda Lynn

Text (1986)

Part of Electronic Theses & Dissertations

Mass transfer of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from high density polyethylene film and its influence on product stability

Mass transfer of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from high density polyethylene film and its influence on product stability

Hoojjat, Parvin

Text (1988)

Part of Electronic Theses & Dissertations

Antioxidant role of nitrite in meat systems

Antioxidant role of nitrite in meat systems

Freybler, Linda Anne

Text (1989)

Part of Electronic Theses & Dissertations

Effects of oleoresin rosemary on the oxidative quality of restructured chicken products

Effects of oleoresin rosemary on the oxidative quality of restructured chicken products

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

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