MSU Libraries
Digital Repository
Home
About
Collections
Selected filters
Subject: Beef--Quality
×
Collection
Electronic Theses & Dissertations
7
Material Type
Theses
7
Language
English
7
Copyright Status
In Copyright
7
Subject
Sort by
A-Z
Count
Antioxidants
1
Beef
1
Beef cattle
1
Beef--Preservation
1
Beef--Processing
1
Beef--Research
1
Bulls
1
Escherichia coli
1
Food service--Quality control
1
Food service--Research
1
Lipids
1
Meat--Thermal properties
1
Rancidity
1
Rapid thermal processing
1
Salmonella
1
Year
TO
Apply
Search results for
Life
Showing 1 to 7 of 7 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Development of an injectable "modified marbling" solution for whole muscle beef cuts
Quinlan, Christine Suzanne
Text (2006)
Part of
Electronic Theses & Dissertations
The application of quality assurance principles to a commissary foodservice system
Cichy, Ronald Francis
Text (1981)
Part of
Electronic Theses & Dissertations
Qualitative properties of beef from bulls and steers
Babiker, Abdalla Sidahmed
Text (1985)
Part of
Electronic Theses & Dissertations
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
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
Stability of lipids in restructured beef steaks
Crackel, Rhonda Lynn
Text (1986)
Part of
Electronic Theses & Dissertations
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
First
1
(current)
Last
