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Electronic Theses & Dissertations
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Adipose tissues
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Effects of diet on the fatty acid composition of pork fat
Koch, Duane Elmer
Text (1966)
Part of
Electronic Theses & Dissertations
Validation of salmonella thermal lethality in whole muscle meat products during pilot-scale slow roasting processes
Breslin, Tasha Joy
Text (2009)
Part of
Electronic Theses & Dissertations
Ultrastructural changes in postmortem porcine muscle
Dutson, Thayne R., 1942-
Text (1971)
Part of
Electronic Theses & Dissertations
The anabolic response of swine to 4-hydroxy-17-alpha-methyltestosterone and relationships between chemical and physical characteristics of pork carcasses
Henry, Wayne Edward, 1932-
Text (1962)
Part of
Electronic Theses & Dissertations
Proteolysis of porcine muscle by Clostridium perfringens
Hapchuk, Lynn Tilley, 1944-
Text (1974)
Part of
Electronic Theses & Dissertations
The effect of fatness on some processing and palatability characteristics of pork carcasses
Saffle, Robert Lewis
Text (1958)
Part of
Electronic Theses & Dissertations
Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts
Emerson, John Andrew, 1928-
Text (1962)
Part of
Electronic Theses & Dissertations
Price relationships among selected wholesale beef and pork cuts
Hacklander, Duane Donald, 1939-
Text (1971)
Part of
Electronic Theses & Dissertations
The relationship of some linear and area measurements to muscling in pork carcasses
MacLeod, John
Text (1964)
Part of
Electronic Theses & Dissertations
Total, neutral, and phospholipid content in relation to dieldrin residue levels in selected pork muscles
Yadrick, Mary Kathleen
Text (1971)
Part of
Electronic Theses & Dissertations
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