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Program of Study: Food Science and Human Nutrition
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Subject: Sausages
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Electronic Theses & Dissertations
7
Material Type
Theses
7
Language
English
7
Copyright Status
In Copyright
7
Subject
Aflatoxins
1
Beef
1
Chickens--Processing
1
Colloids
1
Food poisoning
1
Food--Analysis
1
Meat
1
Pyrophosphates
1
Rigor mortis
1
Salt
1
Salting of food
1
Sausages--Storage
1
Turkeys
2
Whey products
1
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The efficiency of the dye binding technique for the determination of the protein content of sausage emulsions
Seperich, George Joseph
Text (1972)
Part of
Electronic Theses & Dissertations
The influence of turkey skin and mechanically deboned turkey meat on functional and sensory characteristics of a smoked sausage
Vallender, Mary Murphy
Text (1980)
Part of
Electronic Theses & Dissertations
Interactions of partially insolubilized whey protein concentrates and chicken breast salt soluble protein in model gel and meat systems
Hung, Tan-Yi
Text (1992)
Part of
Electronic Theses & Dissertations
Binding properties of meat blends as affected by NaCL type, blending time and post-blending storage
Campbell, John Franklin
Text (1980)
Part of
Electronic Theses & Dissertations
Some factors influencing production of aflatoxins by Aspergillus flavus in fermented sausages
Alvarez-Barrera, Valente
Text (1981)
Part of
Electronic Theses & Dissertations
Effects of sodium chloride and/or tetrasodium pyrophosphate on postmortem metabolism and processing of prerigor and postrigor ground beef
Bernthal, Paul H.
Text (1987)
Part of
Electronic Theses & Dissertations
Survival of selected pathogenic organisms during processing of a fermented turkey sausage product
Baran, William Lee, 1943-
Text (1973)
Part of
Electronic Theses & Dissertations
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