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Subject: Lipids--Oxidation
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Electronic Theses & Dissertations
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Antioxidants
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Chickens
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Chickens--Processing
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Cholesterol
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Cholesterol--Oxidation
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Radiation preservation of food
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Spray drying
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Rate of lipid oxidation at varying initial oxygen concentrations using oxygen absorbing sachets in the packages
Thomas, Dena Briggs
Text (1994)
Part of
Electronic Theses & Dissertations
Effects of oleoresin rosemary on the oxidative quality of restructured chicken products
Lai, Shu-Mei
Text (1989)
Part of
Electronic Theses & Dissertations
Oxidative stability of restructured beef steaks procesed with an oleoresin rosemary
Stoick, Susan Marie
Text (1989)
Part of
Electronic Theses & Dissertations
Effects of natural antioxidants in reducing lipid and cholesterol oxidation in irradiated chicken breast meat
Frosch, Keith
Text (1998)
Part of
Electronic Theses & Dissertations
Cholesterol oxidation in whole milk powder as influenced by processing and packaging
Chan, Shu-Hui
Text (1992)
Part of
Electronic Theses & Dissertations
Measurement of the effect of water activity on the rate of lipid oxidation at constant oxygen concentration
Berends, Corey L.
Text (1993)
Part of
Electronic Theses & Dissertations
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