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Electronic Theses & Dissertations
3
Material Type
Theses
3
Language
English
3
Copyright Status
In Copyright
3
Subject
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
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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
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
Evaluation of certain nutritional and sensory qualities of French fried potatoes
Evangelou, Ioannis
Text (1983)
Part of
Electronic Theses & Dissertations
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