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Subject: Poultry as food
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Electronic Theses & Dissertations
7
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Theses
7
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English
7
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Amino acids
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Antioxidants
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Batters (Food)
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Chickens
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Enzyme-linked immunosorbent assay
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Flour
1
Food texture
1
Hormones, Sex
1
Lipids
2
Lipids--Oxidation
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Poultry
3
Poultry--Preservation
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Poultry--Research
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Rheology
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Rosemary
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Tranquilizing drugs
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The influence of a tranquilizer fed in combination with an estrogenic compound on consumer acceptance and composition of chicken fryers
Smith, Peggy McCullin
Text (1961)
Part of
Electronic Theses & Dissertations
Enzyme-linked immunosorbent assay for determination of endpoint processing temperatures in uncured poultry products
Wang, Cheng-Hsin
Text (1994)
Part of
Electronic Theses & Dissertations
A study of the relationship between free amino acid content and tenderness of chicken muscle tissue
Miller, Julius Henry
Text (1964)
Part of
Electronic Theses & Dissertations
Rheological properties and adhesion of flour-based batter to chicken nuggets
Hsia, Hsien-Yu
Text (1989)
Part of
Electronic Theses & Dissertations
Composition and stability of lipids from mechanically processed poultry meats (MPPM)
Jantawat, Pantipar Patanapan
Text (1978)
Part of
Electronic Theses & Dissertations
Moisture management and texture enhancement in chicken patties containing methylcellulose
Steinke, Linda W.
Text (2001)
Part of
Electronic Theses & Dissertations
Effects of oleoresin rosemary on the oxidative quality of restructured chicken products
Lai, Shu-Mei
Text (1989)
Part of
Electronic Theses & Dissertations
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