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Electronic Theses & Dissertations
27
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Theses
27
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27
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Beef
1
Carcinogens
1
Chemical inhibitors
1
Consumers
1
Consumption (Economics)
1
Cooking (Meat)
2
Cost and standard of living
1
Cysteine proteinases--Inhibitors
1
Dormitories
1
Enzyme inhibitors
1
Fear in animals
1
Flavor
2
Food additives
1
Food texture
1
Frozen meat
1
Ham
1
Iron
1
Lamb (Meat)
1
Lipids
2
Listeria monocytogenes
1
Marketing research
1
Mathematical models
1
Meat industry and trade
2
Michigan--Royal Oak
1
Nitrites
2
Nitrosoamines
1
Nitrosoamines--Toxicology
1
Nucleotides
1
Oxidizing agents
1
Packaging
1
Phospholipids
1
Poultry
1
Precooked meat
1
Proteinase
1
Psychology
1
Rabbits
1
Rancidity
1
Salmonella
1
Salmonella food poisoning--Prevention
1
Salt
1
Sanitation
1
Sausages
1
Sausages--Storage
1
Sensory evaluation
1
Soy flour
1
Soybean
1
Turkeys
2
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Composition and functional properties of meat by-product protein fractions
Nuckles, Rodney Owen
Text (1990)
Part of
Electronic Theses & Dissertations
Human sensory firmness scale based on gelatin gels
Reynolds, Robyn Lynn
Text (2001)
Part of
Electronic Theses & Dissertations
Post-exsanguination infusion of bovine and ovine carcasses : effect on postmortem metabolic changes and the quality of meat
Farouk, Mustafa Mohammed
Text (1992)
Part of
Electronic Theses & Dissertations
A study of centralized and decentralized prepackaged meat operations
Carey, William Henry, Jr.
Text (1951)
Part of
Electronic Theses & Dissertations
Effect of chelating agents on postmortem changes in muscle
Weiner, Philip David
Text (1967)
Part of
Electronic Theses & Dissertations
A multi-product, multi-factor thermal inactivation model for Salmonella in meat and poultry products
Tenorio Bernal, María Isabel
Text (2012)
Part of
Electronic Theses & Dissertations
A comparison of palatability and cooking changes of beef steaks prepared by four methods
Pridgeon, Marcille Lamoine
Text (1954)
Part of
Electronic Theses & Dissertations
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