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Program of Study: Food Science and Human Nutrition
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Subject: Beef--Quality
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Electronic Theses & Dissertations
5
Material Type
Theses
5
Language
English
5
Copyright Status
In Copyright
5
Subject
Antioxidants
1
Beef--Processing
1
Bulls
1
Escherichia coli
1
Food service--Quality control
1
Food service--Research
1
Lipids
1
Meat--Thermal properties
1
Muscles--Aging
1
Rancidity
1
Rapid thermal processing
1
Rigor mortis
1
Salmonella
1
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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
Maurer, Jennifer L.
Text (2001)
Part of
Electronic Theses & Dissertations
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
Gann, Gary Lee, 1943-
Text (1974)
Part of
Electronic Theses & Dissertations
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
Smith, Sarah E. (Sarah Elizabeth)
Text (2000)
Part of
Electronic Theses & Dissertations
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