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Electronic Theses & Dissertations
27
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Theses
27
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English
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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Human sensory firmness scale based on gelatin gels
Reynolds, Robyn Lynn
Text (2001)
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
Inhibition of N-nitrosamine formation in model and meat systems
Ikins, William George
Text (1982)
Part of
Electronic Theses & Dissertations
Solubility and emulsifying characterstics of intracellular beef muscle proteins
Hegarty, Gerald Ray
Text (1963)
Part of
Electronic Theses & Dissertations
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
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
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
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