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Showing 1 to 8 of 8 results
Development of an injectable "modified marbling" solution for whole muscle beef cuts
Development of an injectable "modified marbling" solution for whole muscle beef cuts
Quinlan, Christine Suzanne
Text (2006)
Part of Electronic Theses & Dissertations
In Copyright
R-Phycoerythrin as a time-temperature integrator, and triose phosphate isomerase as a temperature indicator of thermal processing in beef patties
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
In Copyright
Environmental effects on the thermal resistance of Salmonella, Escherichia coli O157:H7, and triose phosphate isomerase in ground turkey and beef
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
In Copyright
Qualitative properties of beef from bulls and steers
Qualitative properties of beef from bulls and steers
Babiker, Abdalla Sidahmed
Text (1985)
Part of Electronic Theses & Dissertations
In Copyright
The relationship of ultrastructural and biochemical parameters to tenderness in young bulls
The relationship of ultrastructural and biochemical parameters to tenderness in young bulls
Gann, Gary Lee, 1943-
Text (1974)
Part of Electronic Theses & Dissertations
In Copyright
Stability of lipids in restructured beef steaks
Stability of lipids in restructured beef steaks
Crackel, Rhonda Lynn
Text (1986)
Part of Electronic Theses & Dissertations
In Copyright
The application of quality assurance principles to a commissary foodservice system
The application of quality assurance principles to a commissary foodservice system
Cichy, Ronald Francis
Text (1981)
Part of Electronic Theses & Dissertations
In Copyright
The effect of fatness, chilling rate and sex group on qualitative properties of bovine carcasses
The effect of fatness, chilling rate and sex group on qualitative properties of bovine carcasses
Lee, Hsiang Chia
Text (1976)
Part of Electronic Theses & Dissertations
In Copyright