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Collection: Electronic Theses & Dissertations
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Degree Level: Masters
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Subject: Meat
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Material Type
Theses
14
Language
English
14
Copyright Status
In Copyright
14
Subject
Carcinogens
1
Chemical inhibitors
1
Consumers
1
Consumption (Economics)
1
Cooking (Meat)
2
Cost and standard of living
1
Dormitories
1
Flavor
1
Food texture
1
Iron
1
Lipids
1
Listeria monocytogenes
1
Marketing research
1
Mathematical models
1
Meat industry and trade
1
Michigan--Royal Oak
1
Nitrites
2
Nitrosoamines
1
Nitrosoamines--Toxicology
1
Packaging
1
Poultry
1
Precooked meat
1
Salmonella
1
Salmonella food poisoning--Prevention
1
Sanitation
1
Sensory evaluation
1
Soy flour
1
Soybean
1
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A comparison of static and dynamic income-expenditure relationships for selected meat items
Bachleda, Robert J.
Text (1959)
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
Some factors influencing the non-heme iron content and lipid oxidation in meat
Chen, Chuin-Chieh
Text (1982)
Part of
Electronic Theses & Dissertations
A study of centralized and decentralized prepackaged meat operations
Carey, William Henry, Jr.
Text (1951)
Part of
Electronic Theses & Dissertations
Quality characteristics of soy substituted ground beef, pork and turkey systems
Whipple, Claudia
Text (1974)
Part of
Electronic Theses & Dissertations
Inhibition of N-nitrosamine formation in model and meat systems
Ikins, William George
Text (1982)
Part of
Electronic Theses & Dissertations
Meat buying and preparation practices of Royal Oak, Michigan, homemakers
Lawyer, Josephine
Text (1963)
Part of
Electronic Theses & Dissertations
A comparison of palatability and cooking changes of beef steaks prepared by four methods
Pridgeon, Marcille Lamoine
Text (1954)
Part of
Electronic Theses & Dissertations
Longissimus dorsi of three grades of beef
Day, Jennie Cora
Text (1953)
Part of
Electronic Theses & Dissertations
A comparison of methods for measuring tenderness of raw and cooked meat samples
Banks, Barbara Ann
Text (1971)
Part of
Electronic Theses & Dissertations
Comparison of meat purchases for single choice and selective menus in a residence hall for women
Moira, Sister M.
Text (1958)
Part of
Electronic Theses & Dissertations
Human sensory firmness scale based on gelatin gels
Reynolds, Robyn Lynn
Text (2001)
Part of
Electronic Theses & Dissertations
Experimental and mathematical models for Listeria monocytogenes transfer between delicatessen meats and contact surfaces
Benoit, Amanda Nicole
Text (2013)
Part of
Electronic Theses & Dissertations
A multi-product, multi-factor thermal inactivation model for Salmonella in meat and poultry products
Tenorio Bernal, María Isabel
Text (2012)
Part of
Electronic Theses & Dissertations
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