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Electronic Theses & Dissertations
16
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Theses
16
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English
16
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In Copyright
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Adsorption
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Cooking (Poultry)
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Food--Analysis
1
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1
Food--Sensory evaluation
1
Frozen fish
1
Glass containers
1
Hydrocolloids
1
Kidney bean--Composition
1
Kidney bean--Varieties
1
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Lipids
2
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1
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2
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1
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1
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1
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1
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Plastic films--Permeability
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Plastics in packaging
2
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Quality issues and shelf life evaluation of packaged olive oil in glass and plastic containers
Kanavouras, Antonis
Text (2003)
Part of
Electronic Theses & Dissertations
Effect of lipids on flavor development in a maillard reaction model system
Chen, Shaun Chenghsiung
Text (1995)
Part of
Electronic Theses & Dissertations
Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams
Bloom-Hofing, Deanna Lea
Text (2002)
Part of
Electronic Theses & Dissertations
Strategies to eliminate atypical aromas and flavors in sow loins
Sindelar, Jeffrey Joseph
Text (2002)
Part of
Electronic Theses & Dissertations
The role of nitrite in preventing development of warmed-over flavor in cooked meat from different species of animals
Fooladi, Mohamad Hassan
Text (1977)
Part of
Electronic Theses & Dissertations
Control of off-flavor and odor development in packaged frozen fish during storage
Su, Lin-Bin
Text (1994)
Part of
Electronic Theses & Dissertations
Diffusion of flavor components in concentrated malto-dextrin solutions
Oosting, Edwin Mark
Text (1982)
Part of
Electronic Theses & Dissertations
Identification of some chemical components in chicken flavor
Minor, Lewis J.
Text (1964)
Part of
Electronic Theses & Dissertations
Analysis, evaluation, and improvement of flavor traits in long-day onion germplasm
Cheng, Luo
Text (1997)
Part of
Electronic Theses & Dissertations
Effect of sorption of flavor volatiles on the adhesive and cohesive bond strength of multilayer laminations
Schroeder, Mark Alan
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
Effect of total lipids and phospholipids on warmed-over flavor measured by TBA analysis in muscle from several species
Wilson, Blayne Robert
Text (1974)
Part of
Electronic Theses & Dissertations
Development and characterization of a synthetic meat flavor mixture
Chin-Hsieh, Yen-Ping
Text (1978)
Part of
Electronic Theses & Dissertations
Effect of package configuration on barrier properties and sensory perception of flavor
Kumar, Pankaj, 1979-
Text (2007)
Part of
Electronic Theses & Dissertations
Characterization of the major components of dry beans and their potential relationship to flavor
Drumm, Terri Dawn
Text (1988)
Part of
Electronic Theses & Dissertations
Smoke flavored chicken rolls
Breclaw, Edward Walter
Text (1969)
Part of
Electronic Theses & Dissertations
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