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Electronic Theses & Dissertations
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Beef
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Cysteine proteinases--Inhibitors
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Enzyme inhibitors
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Fear in animals
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Food additives
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Lipids
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Listeria monocytogenes
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Mathematical models
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Oxidizing agents
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Phospholipids
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Proteinase
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Psychology
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Role of meat lipids and meat pigments in development of rancidity and warmed-over flavor in frozen and cooked meat
Igene, John Oamen
Text (1978)
Part of
Electronic Theses & Dissertations
Individual and genetic differences in fearfulness : effects on feather pecking and meat quality of turkeys
Erasmus, Marisa Anna
Text (2014)
Part of
Electronic Theses & Dissertations
A comparison of methods for measuring tenderness of raw and cooked meat samples
Banks, Barbara Ann
Text (1971)
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 comparison of myoglobin and non-heme iron as prooxidants in cooked meat and dispersions of phospholipid
Love, Jane Ann Davis, 1945-
Text (1972)
Part of
Electronic Theses & Dissertations
Quality characteristics of soy substituted ground beef, pork and turkey systems
Whipple, Claudia
Text (1974)
Part of
Electronic Theses & Dissertations
Endogenous proteinases and postmortem proteolysis in rabbit longissimus muscle
Babiker, Abdalla Sidahmed Mohammed
Text (1989)
Part of
Electronic Theses & Dissertations
Experimental and mathematical models for Listeria monocytogenes transfer between delicatessen meats and contact surfaces
Benoit, Amanda Nicole
Text (2013)
Part of
Electronic Theses & Dissertations
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