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Subject: Meat--Preservation
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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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Antioxidants
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Food--Analysis
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2
Lipids
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Lipids--Oxidation
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Meat industry and trade
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Meat--Storage
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Nitrites
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Proteolytic enzymes
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Vitamin E in animal nutrition
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Proposed self-instructional unit for teaching concepts of heat application to red meats
Smith, Sandra Lynn
Text (1970)
Part of
Electronic Theses & Dissertations
The effect of fat and moisture on the freezing of beef
Tucker, Hubert Quinton
Text (1953)
Part of
Electronic Theses & Dissertations
Chemical compounds associated with aged ham flavor
Blumer, Thomas Nelson
Text (1954)
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
Rehydration of freeze-dried pork as related to pH and protein denaturation
Suden, Joan Ruth
Text (1963)
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
Effect of cold storage and frozen storage on the palatability and histological appearance of the longissimus dorsi muscle of beef
Orr, Kathryn June
Text (1949)
Part of
Electronic Theses & Dissertations
Antioxidant role of nitrite in meat systems
Freybler, Linda Anne
Text (1989)
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
The measurement of fresh beef muscle color changes by disk colorimetry
Voegeli, Marvin Mathias
Text (1952)
Part of
Electronic Theses & Dissertations
Stabilization of turkey lipids through dietary supplementation with vitamin E
Hsieh, Kuang-Hua
Text (1992)
Part of
Electronic Theses & Dissertations
Effects of dietary fat and vitamin E upon the stability of meat in frozen storage
Igene, John Oamen
Text (1976)
Part of
Electronic Theses & Dissertations
Determination of oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry
Haas, Martin Charles
Text (1963)
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
Proteolytic enzymes produced by Pseudomonas perolens : their character and action on muscle proteins
Buckley, Denis Joe
Text (1972)
Part of
Electronic Theses & Dissertations
The role of sucrose in cured ham
Goembel, Arthur James
Text (1962)
Part of
Electronic Theses & Dissertations
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