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Degree Level: Masters
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Subject: Pork
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Electronic Theses & Dissertations
12
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Chinese
1
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12
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Antioxidants
2
Beef--Microbiology
1
China
1
Consumer behavior
1
Consumers--Attitudes
1
Dieldrin
1
Farm produce--Marketing
1
Fatty acids
1
Lipids
1
Meat inspection
1
Meat--Microbiology
3
Meat--Preservation
1
Microbiology
1
Microorganisms--Effect of temperature on
1
Minerals in animal nutrition
1
Pork industry and trade
1
Pork--Marketing
1
Public opinion
1
Rosemary
1
Salmonella
1
Swine--Feeding and feeds
2
Swine--Processing
1
Turkey
1
United States
1
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Emerging markets for U.S. pork in China
Chen, Maolong, (College teacher)
Text (2015)
Part of
Electronic Theses & Dissertations
Effect of nitrate on the flavor of cured pork
Cho, Iue Chung
Text (1968)
Part of
Electronic Theses & Dissertations
Antioxidant properties of oleoresin rosemary in restructured pork steaks and the relation between sodium tripolyphosphate and oleoresin rosemary in a meat fiber model system
Liu, Hsing-Feng
Text (1991)
Part of
Electronic Theses & Dissertations
The influence of natural antioxidants administered during feeding or processing on the oxidative quality of cured pork
Su, Wei-Chia
Text (1993)
Part of
Electronic Theses & Dissertations
Lagged response in selected pork prices
Snell, James Glenn
Text (1962)
Part of
Electronic Theses & Dissertations
Relationships of extract-release volume and reduction of reazurin and tetrazolium dyes to microbial contamination of pork
Miller, Linda Sue
Text (1968)
Part of
Electronic Theses & Dissertations
Emulsifying and other properties of porcine muscle tissue as related to microbial contamination
Borton, Ronald James
Text (1966)
Part of
Electronic Theses & Dissertations
The effect of mineral supplementation on the color and myoglobin concentration of pork muscle
Henry, Wayne Edward, 1932-
Text (1959)
Part of
Electronic Theses & Dissertations
Effects of diet on the fatty acid composition of pork fat
Koch, Duane Elmer
Text (1966)
Part of
Electronic Theses & Dissertations
Validation of salmonella thermal lethality in whole muscle meat products during pilot-scale slow roasting processes
Breslin, Tasha Joy
Text (2009)
Part of
Electronic Theses & Dissertations
The relationship of some linear and area measurements to muscling in pork carcasses
MacLeod, John
Text (1964)
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
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