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Composition and stability of lipids from mechanically processed poultry meats (MPPM)

Composition and stability of lipids from mechanically processed poultry meats (MPPM)

Jantawat, Pantipar Patanapan

Text (1978)

Part of Electronic Theses & Dissertations

Enzyme-linked immunosorbent assay for determination of endpoint processing temperatures in uncured poultry products

Enzyme-linked immunosorbent assay for determination of endpoint processing temperatures in uncured poultry products

Wang, Cheng-Hsin

Text (1994)

Part of Electronic Theses & Dissertations

Moisture management and texture enhancement in chicken patties containing methylcellulose

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

Effects of oleoresin rosemary on the oxidative quality of restructured chicken products

Text (1989)

Part of Electronic Theses & Dissertations

A study of the relationship between free amino acid content and tenderness of chicken muscle tissue

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

The influence of a tranquilizer fed in combination with an estrogenic compound on consumer acceptance and composition of chicken fryers

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

Rheological properties and adhesion of flour-based batter to chicken nuggets

Rheological properties and adhesion of flour-based batter to chicken nuggets

Text (1989)

Part of Electronic Theses & Dissertations