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Electronic Theses & Dissertations
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Physical Review
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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
The effect of methods of reheating upon palatability of precooked frozen beef roasts. II, Electronic range and pressure steamer
Zimmermann, Hanna-Rose
Text (1957)
Part of
Electronic Theses & Dissertations
Transient cooking rates of ground beef with infrared heating
Borsenik, Frank D.
Text (1964)
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
Factors influencing mutagen formation during frying of ground beef
Chen, Chihoung
Text (1988)
Part of
Electronic Theses & Dissertations
Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by organosulfur compounds in garlic
Shin, Hanseung
Text (2001)
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Electronic Theses & Dissertations
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