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Degree Level: Masters
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Subject: Cooking (Beef)
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Collection
Electronic Theses & Dissertations
6
Material Type
Theses
6
Language
English
6
Copyright Status
In Copyright
6
Subject
Aromatic amines
1
Food contamination
1
Heat--Convection
1
Meat industry and trade
1
Processed foods
1
United States
1
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Factors influencing the procurement of four oven-ready beef items for institution use
Hayton, Marian Jean
Text (1955)
Part of
Electronic Theses & Dissertations
Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties
Balogh, Zsuzsanna
Text (1995)
Part of
Electronic Theses & Dissertations
Effect of cooking procedure on the flavor components of beef
Sanderson, Anne
Text (1966)
Part of
Electronic Theses & Dissertations
Effect of two methods of dry heat cookery on palatability and cooking losses of semitendinosus muscle of beef round
Shaw, Anne Louise Douglas
Text (1964)
Part of
Electronic Theses & Dissertations
Effect of two methods of dry heat cookery of palatability and cooking losses of semimembranosus muscle of beef round
Lukianchuk, Zenovia Jean
Text (1960)
Part of
Electronic Theses & Dissertations
The influence of forced convection in a roasting oven of the weight shrinkage, fuel consumption and cooking time when roasting beef
Maney, Edward Francis
Text (1964)
Part of
Electronic Theses & Dissertations
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