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Showing 1 to 8 of 8 results

The effect of various binders and meats on the palatability and processing characteristics of bologna
Rongey, Elbert Harold, 1931-

Text (1961)
Part of Electronic Theses & Dissertations
Effects of sodium chloride and/or tetrasodium pyrophosphate on postmortem metabolism and processing of prerigor and postrigor ground beef
Bernthal, Paul H.

Text (1987)
Part of Electronic Theses & Dissertations
Binding properties of meat blends as affected by NaCL type, blending time and post-blending storage
Campbell, John Franklin

Text (1980)
Part of Electronic Theses & Dissertations
Some factors influencing production of aflatoxins by Aspergillus flavus in fermented sausages
Alvarez-Barrera, Valente

Text (1981)
Part of Electronic Theses & Dissertations
Interactions of partially insolubilized whey protein concentrates and chicken breast salt soluble protein in model gel and meat systems
Hung, Tan-Yi

Text (1992)
Part of Electronic Theses & Dissertations
Survival of selected pathogenic organisms during processing of a fermented turkey sausage product
Baran, William Lee, 1943-

Text (1973)
Part of Electronic Theses & Dissertations
The efficiency of the dye binding technique for the determination of the protein content of sausage emulsions
Seperich, George Joseph

Text (1972)
Part of Electronic Theses & Dissertations
The influence of turkey skin and mechanically deboned turkey meat on functional and sensory characteristics of a smoked sausage
Vallender, Mary Murphy

Text (1980)
Part of Electronic Theses & Dissertations