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Electronic Theses & Dissertations
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Apples
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Bioengineering
1
Dried fruit
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Food science
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Listeria monocytogenes
1
Microbial inactivation
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Microwave cooking
1
Microwave food products--Packaging
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Microwave heating
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Moisture
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Nitrosamides
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Nitroso compounds
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Nitrosoamines
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Nitrosoamines--Physiological effect
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Nitrosoamines--Toxicology
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Pathogenic microorganisms
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Risk assessment
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Salmonella
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Smoked meat
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Thermal inactivation of bacterial pathogens under widely changing moisture conditions in cooked bacon and dried apple
Randriamiarintsoa, Narindra
Text (2022)
Part of
Electronic Theses & Dissertations
Smoke-related N-nitroso compounds in cured meat systems
Mandagere, Arun Kumar
Text (1986)
Part of
Electronic Theses & Dissertations
The influence of liquid smoke on N-nitrosamine formation
Ikins, William George
Text (1986)
Part of
Electronic Theses & Dissertations
Formation of N-nitrosopyrrolidine in fried bacon : model system studies
Lee, Man-Lai
Text (1981)
Part of
Electronic Theses & Dissertations
Processing of Wiltshire bacon with [alpha]-tocopherol-coated salts
Kutil, Cynthia Lee
Text (1986)
Part of
Electronic Theses & Dissertations
The influence of microwave heating on the formation of N- nitrosamines in bacon
Chen, Shaun Chenghsiung
Text (1991)
Part of
Electronic Theses & Dissertations
Inhibition of N-nitrosamine formation in bacon by [alpha]-topopherol-coated salt systems
Reddy, Sreeram K.
Text (1982)
Part of
Electronic Theses & Dissertations
The influence of processing variables on N-nitrosamine formation in bacon
Zabik, John Michael
Text (1988)
Part of
Electronic Theses & Dissertations
Further factors influencing N-nitrosamine formation in fried bacon
Skrypec, Daniel J.
Text (1984)
Part of
Electronic Theses & Dissertations
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