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Copyright Status: In Copyright
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Language: English
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Program of Study: Food Science and Human Nutrition
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Subject: Pork
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Collection
Electronic Theses & Dissertations
7
Material Type
Theses
7
Subject
Antioxidants
2
Clostridium perfringens
1
Dieldrin
1
Iron
1
Lipids
2
Meat--Preservation
1
Muscles--Diseases
1
Nitrites
1
Oxidizing agents
1
Proteolytic enzymes
1
Rosemary
1
Salt
1
Swine--Feeding and feeds
1
Swine--Processing
1
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Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products
Stachiw, Michael Atkerson
Text (1988)
Part of
Electronic Theses & Dissertations
The effect of salt on non-heme iron release and lipid oxidation in pork
Liu, Hsing-feng
Text (1997)
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
Ultrastructural changes in postmortem porcine muscle
Dutson, Thayne R., 1942-
Text (1971)
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
Proteolysis of porcine muscle by Clostridium perfringens
Hapchuk, Lynn Tilley, 1944-
Text (1974)
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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