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Electronic Theses & Dissertations
219
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Theses
219
Language
English
219
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In Copyright
219
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Acacia senegal
1
Acids
2
Adipose tissues
1
Aerobic bacteria
1
Aflatoxins
1
Aging
1
Agriculture, Cooperative
1
Amino acids
4
Anaerobic bacteria
2
Anthocyanins
5
Antioxidants
2
Antitoxins
3
Apple industry--By-products
1
Apples--Storage
2
Baby foods--Iron content
1
Bacillus megaterium
2
Bacillus subtilis
1
Bacteria
1
Bacterial growth
1
Barrels
1
Beans
2
Beef
6
Beef--Grading
1
Beef--Microbiology
1
Bleaching
1
Body composition
1
Body weight
2
Body weight--Measurement
1
Bottles
1
Botulism
2
Butter
2
Butter--Analysis
1
Buttermilk
1
Canned foods industry
1
Carbohydrates in the body
1
Carbonated beverages
2
Carbonyl compounds
1
Cattle
1
Cauliflower
1
Cells
1
Cellular signal transduction
1
Cereals, Prepared
1
Cesium
1
Cheese
3
Cheese--Microbiology
3
Cherry
7
Chicken industry
1
Chickens--Processing
1
Chicks
1
Children--Nutrition
1
Chlorine and derivatives as disinfectants
1
Chlorophyll
4
Citric acid
1
Cleaning compounds
1
Clostridium botulinum
2
Coagulase
1
Collagen
1
Colon (Anatomy)--Cancer--Research
1
Coloring matter in food
1
Concentrated fruit juices
1
Congee
1
Cooking (Beans)
2
Cooking (Beef)
1
Cooking (Poultry)
1
Cooking (Turkey)
1
Cooking (Wheat)
1
Corrosion and anti-corrosives--Research
1
Cream
1
Cucumbers
1
DIET (Event)
1
Dairy microbiology
1
Dairy plants
1
Dairying
2
Dairying--Research
1
Dates (Fruit)
1
Dieldrin
1
Diet
1
Docosahexaenoic acid
1
Dried beans--Storage
1
Dried eggs
1
Dried foods
2
Dried meat
1
Dried milk
3
Drying
2
Edible coatings
1
Eggs
3
Eggs--Preservation
1
Elaeagnus umbellata
1
Enriched cereal products
1
Enriched foods
2
Enzymes
5
Equipment and supplies
1
Escherichia coli
1
Escherichia coli O157:H7
2
Extrusion process
2
Fatty acids
3
Fatty acids--Research
1
Fermented milk
1
Filters and filtration
1
Fishery products--Preservation
1
Fishes
1
Flavor
2
Food contamination
1
Food poisoning
1
Food--Analysis
1
Food--Composition
1
Food--Drying
1
Food--Drying--Equipment and supplies
1
Food--Packaging
2
Food--Quality
1
Food--Research
6
Food--Safety measures
1
Food--Storage
1
Food--Thermal properties
1
Foodborne diseases
1
Frankfurters
1
Freeze-dried foods
3
Freeze-drying
5
Frozen concentrated orange juice
1
Frozen eggs
1
Frozen fish
1
Frozen foods
2
Frozen fruit
2
Frozen meat
1
Frozen poultry
2
Frozen vegetables
1
Fructose--Physiological effect
1
Fruit
2
Fruit--Preservation
1
Fruit--Ripening
1
Fruit--Storage
1
Functional foods
2
Fungi
1
Gamma rays
1
Gastrointestinal system--Cancer
1
Globulins
1
Glucose--Physiological effect
1
Glycerides
3
Glycoproteins
1
Grape juice
1
Grapes
2
Gum arabic
1
Ham
1
Heat
1
Heat--Convection
1
Heat--Transmission
1
Hemoglobin
1
Hydrolysis
1
Ice cream, ices, etc.
1
Immune system
1
Immunoglobulin A
1
Immunoglobulins
1
Infants--Nutrition
2
Influenza viruses
1
Insecticides
2
Intestines--Infections
1
Intestines--Tumors
1
Ionization
1
Iron--Bioavailability
1
Irradiation
7
Isoenzymes
1
Isoflavones
1
Kidney bean
2
Kidney bean--Storage
1
Killer cells
1
Lake Michigan
1
Lamb (Meat)
1
Lipids
9
Lipids--Metabolism
1
Lipids--Research
1
Lipoproteins
1
Lipoxygenases
1
Liquids
1
Listeria monocytogenes
1
Lysosomes
1
Lysozyme
1
Meat
4
Meat extract
1
Meat industry and trade
1
Meat inspection
1
Meat--Microbiology
3
Meat--Preservation
3
Membrane separation
1
Mice as laboratory animals
1
Michigan
2
Microbiology
1
Microorganisms
1
Microorganisms--Effect of temperature on
1
Milk
6
Milk proteins
1
Milk--Analysis
5
Milk--Composition
3
Milk--Flavor and odor
1
Milk--Microbiology
3
Milk--Pasteurization
2
Milk--Research
1
Milk--Testing
1
Milkfat
1
Monte Carlo method
1
Muscles
2
Muscles--Growth
1
Mushrooms
1
Myoglobin
2
Nucleotides
1
Nutrition--Research
1
Oils and fats--Analysis
1
Oligosaccharides
1
Olive oil
1
Onions
2
Organic acids
1
Oxidases
1
Oxidation
2
Oxygen
1
Packaging
1
Parsnip
1
Pathogenic microorganisms--Control
1
Peach--Diseases and pests
1
Peach--Processing
1
Pectin
1
Peptides
2
Peroxidase
2
Pesticides
1
Phenol oxidase
2
Phenols
1
Phospholipids
1
Phospholipids--Research
1
Photometry
1
Pickles
3
Plant physiology
1
Plant spores
1
Pork
15
Potassium
1
Potassium in the body
1
Potassium salts
1
Potato products
1
Potatoes
2
Potatoes--Storage
1
Poultry
3
Poultry as food
1
Proteins
7
Proteins--Research
2
Proteolytic enzymes
1
Radiation--Physiological effect
1
Rats
2
Reoviruses
1
Research
2
Rheology (Biology)
1
Rice
1
Salad greens
2
Salmon
1
Salmonella
1
Sausages
1
Sewage--Purification
1
Smoke
1
Smoked meat
1
Snack foods
1
Sodium
3
Solubility
1
Somatotropin
1
Sour cherry
1
Sour cream
2
Soybean
2
Soybean industry
1
Specific gravity
2
Spinach
1
Sporeforming bacteria
1
Staphylococcus
1
Sterilization
1
Strawberries
2
Streptococcus
1
Sucrose--Physiological effect
1
Sugar
1
Sulfites
1
Sulfur dioxide
1
Swine
3
Tempeh
1
Thermal diffusivity
2
Thyroid gland
1
Tissues
1
Toxins
3
Trichothecenes
1
Turkey
1
Turkeys
3
Ultrasonic waves--Industrial applications
1
United States
1
Vegetables
1
Vegetables--Preservation
1
Vegetables--Processing
1
Vietnam
1
Vitamin B12
5
Washing machines
1
Wheat
1
Whey
1
Whey products
1
Whiskey
1
Whiskey industry
1
Wine and wine making
1
Wood distillation
1
Yeast
1
Yogurt
1
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Survival of heated Streptococcus faecalis as affected by age, incubation temperature, and recovery media
Beuchat, Larry R.
Text (1967)
Part of
Electronic Theses & Dissertations
Effect of selected treatments on quality and storage stability of frozen mushrooms
Skwara, Joseph Edward
Text (1970)
Part of
Electronic Theses & Dissertations
Texture of pre-cooked, freeze-dried beef
Blair, Gary Thomas
Text (1970)
Part of
Electronic Theses & Dissertations
Chlorophyll A bleaching by a coupled oxidation with linoleic acid catalyzed by lipoxidase
Orthoefer, Frank T.
Text (1969)
Part of
Electronic Theses & Dissertations
Irradiation pasteurization of Michigan grown strawberries
Birk, George Oliver
Text (1966)
Part of
Electronic Theses & Dissertations
Physical and chemical characterization of epimysial connective tissue
McClain, Philip Edwin
Text (1968)
Part of
Electronic Theses & Dissertations
Sonication studies on the hydrolysis of triglycerides and egg phospholipids by lipolytic enzymes
Goodman, Louis Paul
Text (1968)
Part of
Electronic Theses & Dissertations
Fractionation and identification of some compounds in wood smoke
Porter, Roy Wayne
Text (1963)
Part of
Electronic Theses & Dissertations
Heat resistance of Bacillus subtilis spores in atmospheres of different water contents
Jacobs, Richard Allen
Text (1963)
Part of
Electronic Theses & Dissertations
Some protein-rich infant foods based on rice
Chen, Ruth Wen
Text (1966)
Part of
Electronic Theses & Dissertations
Irradiation and processing of navy beans (Phaseolus vulgaris)
Moline, Michael M.
Text (1969)
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
Some reaction conditions for methylation of triglycerides and phospholipids
Zook, Barbara Jeanne
Text (1968)
Part of
Electronic Theses & Dissertations
Thermal destruction of bacterial spores under open system dry heat conditions
Fox, Kenneth Ian, 1943-
Text (1967)
Part of
Electronic Theses & Dissertations
The amino acids of Iraqi dates
Al-Rawi, Nawal I.
Text (1965)
Part of
Electronic Theses & Dissertations
The degradation of a cherry anthocyanin by tyrosinase
Peng, Chung-yen
Text (1962)
Part of
Electronic Theses & Dissertations
The effects of pH and electrodialysis of the binding of vitamin B12 by ₋gb₋s-lactoglobulin and associated peptides
Kirk, James R., 1941-
Text (1971)
Part of
Electronic Theses & Dissertations
Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters
Aberle, Elton David
Text (1967)
Part of
Electronic Theses & Dissertations
Effect of selected storage conditions on development of hard-to-cook phenomenon in dry beans
Dhahir, Jaffer S.
Text (1987)
Part of
Electronic Theses & Dissertations
The effect of bisulfite on certain oxidizing enzymes
Embs, Richard Jay
Text (1969)
Part of
Electronic Theses & Dissertations
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