MSU Libraries
Digital Repository
Home
About
Collections
Selected filters
Subject: Fried food
×
Collection
Sort
Alphabetically
By count
Electronic Theses & Dissertations
3
Material Type
Sort
Alphabetically
By count
Theses
3
Language
Sort
Alphabetically
By count
English
3
Copyright Status
Sort
Alphabetically
By count
In Copyright
3
Subject
Sort
Alphabetically
By count
Aromatic amines
1
Batters (Food)
1
Cooking (Beef)
1
Cooking (Potatoes)
1
Deep frying
1
Food texture
1
Heterocyclic compounds
1
Mutagenicity testing
1
Organosulfur compounds
1
Potato products
1
Potatoes--Nutrition
1
Rheology
1
Year
TO
Apply
Search results
Showing 1 to 3 of 3 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Evaluation of certain nutritional and sensory qualities of French fried potatoes
Evangelou, Ioannis
Text (1983)
Part of
Electronic Theses & Dissertations
Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by organosulfur compounds in garlic
Shin, Hanseung
Text (2001)
Part of
Electronic Theses & Dissertations
Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids
Lee, Sara S.
Text (2000)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last
