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Electronic Theses & Dissertations
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Oxidative stability of restructured beef steaks procesed with an oleoresin rosemary
Stoick, Susan Marie
Text (1989)
Part of
Electronic Theses & Dissertations
Rehydration of freeze-dried pork as related to pH and protein denaturation
Suden, Joan Ruth
Text (1963)
Part of
Electronic Theses & Dissertations
A comparative study of new microbiological stabilizers on meat
Emery, James Baily
Text (1951)
Part of
Electronic Theses & Dissertations
Proteolytic enzymes produced by Pseudomonas perolens : their character and action on muscle proteins
Buckley, Denis Joe
Text (1972)
Part of
Electronic Theses & Dissertations
Antioxidant properties of oleoresin rosemary in restructured pork steaks and the relation between sodium tripolyphosphate and oleoresin rosemary in a meat fiber model system
Liu, Hsing-Feng
Text (1991)
Part of
Electronic Theses & Dissertations
The measurement of fresh beef muscle color changes by disk colorimetry
Voegeli, Marvin Mathias
Text (1952)
Part of
Electronic Theses & Dissertations
A study of the effect of air velocity and temperature on ground beef
Lough, John Benedict
Text (1958)
Part of
Electronic Theses & Dissertations
Some causes and measurements of color changes in fresh retail meat cuts
Butler, O. D. (Ogbourne Duke), 1918-1998
Text (1953)
Part of
Electronic Theses & Dissertations
Proposed self-instructional unit for teaching concepts of heat application to red meats
Smith, Sandra Lynn
Text (1970)
Part of
Electronic Theses & Dissertations
Chemical compounds associated with aged ham flavor
Blumer, Thomas Nelson
Text (1954)
Part of
Electronic Theses & Dissertations
Isolation, purification and immunological localization of an extracellular protease produced by Pseudomonas fragi
Thompson, Sterling S.
Text (1983)
Part of
Electronic Theses & Dissertations
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