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Role of meat lipids and meat pigments in development of rancidity and warmed-over flavor in frozen and cooked meat

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

Stability of lipids in restructured beef steaks

Stability of lipids in restructured beef steaks

Crackel, Rhonda Lynn

Text (1986)

Part of Electronic Theses & Dissertations

Quality issues and shelf life evaluation of packaged olive oil in glass and plastic containers

Quality issues and shelf life evaluation of packaged olive oil in glass and plastic containers

Kanavouras, Antonis

Text (2003)

Part of Electronic Theses & Dissertations

Computer Simulation of Lipid Oxidation in Dry Foods during Storage

Computer Simulation of Lipid Oxidation in Dry Foods during Storage

Yantarasri, Thongchai

Text (1983)

Part of Electronic Theses & Dissertations