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Environmental effects on the thermal resistance of Salmonella, Escherichia coli O157:H7, and triose phosphate isomerase in ground turkey and beef

Environmental effects on the thermal resistance of Salmonella, Escherichia coli O157:H7, and triose phosphate isomerase in ground turkey and beef

Maurer, Jennifer L.

Text (2001)

Part of Electronic Theses & Dissertations

The application of quality assurance principles to a commissary foodservice system

The application of quality assurance principles to a commissary foodservice system

Cichy, Ronald Francis

Text (1981)

Part of Electronic Theses & Dissertations

The relationship of ultrastructural and biochemical parameters to tenderness in young bulls

The relationship of ultrastructural and biochemical parameters to tenderness in young bulls

Gann, Gary Lee, 1943-

Text (1974)

Part of Electronic Theses & Dissertations

Stability of lipids in restructured beef steaks

Stability of lipids in restructured beef steaks

Crackel, Rhonda Lynn

Text (1986)

Part of Electronic Theses & Dissertations

R-Phycoerythrin as a time-temperature integrator, and triose phosphate isomerase as a temperature indicator of thermal processing in beef patties

R-Phycoerythrin as a time-temperature integrator, and triose phosphate isomerase as a temperature indicator of thermal processing in beef patties

Smith, Sarah E. (Sarah Elizabeth)

Text (2000)

Part of Electronic Theses & Dissertations