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Collection: Electronic Theses & Dissertations
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Degree Level: Masters
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Subject: Bacon
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Material Type
Theses
5
Language
English
5
Copyright Status
In Copyright
5
Subject
Apples
1
Bioengineering
1
Dried fruit
1
Food science
1
Listeria monocytogenes
1
Microbial inactivation
1
Microwave cooking
1
Microwave food products--Packaging
1
Microwave heating
1
Moisture
1
Nitroso compounds
1
Nitrosoamines
3
Nitrosoamines--Physiological effect
1
Nitrosoamines--Toxicology
1
Pathogenic microorganisms
1
Risk assessment
1
Salmonella
1
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Thermal inactivation of bacterial pathogens under widely changing moisture conditions in cooked bacon and dried apple
Randriamiarintsoa, Narindra
Text (2022)
Part of
Electronic Theses & Dissertations
The influence of processing variables on N-nitrosamine formation in bacon
Zabik, John Michael
Text (1988)
Part of
Electronic Theses & Dissertations
Processing of Wiltshire bacon with [alpha]-tocopherol-coated salts
Kutil, Cynthia Lee
Text (1986)
Part of
Electronic Theses & Dissertations
Formation of N-nitrosopyrrolidine in fried bacon : model system studies
Lee, Man-Lai
Text (1981)
Part of
Electronic Theses & Dissertations
The influence of microwave heating on the formation of N- nitrosamines in bacon
Chen, Shaun Chenghsiung
Text (1991)
Part of
Electronic Theses & Dissertations
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