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Electronic Theses & Dissertations
6
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Theses
6
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English
6
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6
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Beef
1
Chickens--Processing
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Colloids
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Food--Analysis
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Meat
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Pyrophosphates
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Rigor mortis
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Salt
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Salting of food
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Sausages--Storage
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Turkeys
1
Whey products
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Physical Review
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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
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
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
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
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
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
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