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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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A comparison of static and dynamic income-expenditure relationships for selected meat items
Bachleda, Robert J.
Text (1959)
Part of
Electronic Theses & Dissertations
Longissimus dorsi of three grades of beef
Day, Jennie Cora
Text (1953)
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
A comparison of palatability and cooking changes of beef steaks prepared by four methods
Pridgeon, Marcille Lamoine
Text (1954)
Part of
Electronic Theses & Dissertations
Human sensory firmness scale based on gelatin gels
Reynolds, Robyn Lynn
Text (2001)
Part of
Electronic Theses & Dissertations
Some factors influencing the non-heme iron content and lipid oxidation in meat
Chen, Chuin-Chieh
Text (1982)
Part of
Electronic Theses & Dissertations
Meat buying and preparation practices of Royal Oak, Michigan, homemakers
Lawyer, Josephine
Text (1963)
Part of
Electronic Theses & Dissertations
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