Showing 1 - 12 results of 12 for search '"Food"', query time: 0.47s Refine Results
  1. 1
    Characteristics of high-protein texturized products produced by a single-screw extruder /
    by Pak, Chi-yong, 1955-
    Published 1991
    Subjects: “...Food Sensory evaluation....”
    ProQuest, Abstract
    Link to OAKTrust copy
    Thesis Book
  2. 2
    Effect of sodium chloride on short chain fatty acids in hard goat cheese /
    by Attaie, Rahmattullah
    Published 1994
    Subjects: “...Major food science and technology....”
    Link to OAKTrust copy
    ProQuest, Abstract
    Thesis Book
  3. 3
    Evaluation of frankfurters formulated with potassium lactate and sodium diacetate and innocualted with Listeria monocytogenes before and after irradiation treatment /
    by Knight, Timothy David, 1973-
    Published 2006
    Subjects: “...Major food science and technology....”
    Link to OAK Trust copy
    Thesis eBook
  4. 4
    An innovative approach to predicting meat tenderness using biomechanical properties of meat /
    Subjects: “...Major food science and technology....”
    Link to OAK Trust copy
    Thesis eBook
  5. 5
    Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content /
    by Shin, Dae Keun
    Published 2010
    Subjects: “...Major food science and technology....”
    Link to OAK Trust copy
    Thesis eBook
  6. 6
    Developement of monoclonal antibodies for a multiple antigen ELISA to verify safe cooking end-point temperature in beef and pork /
    by Hafley, Brian Scott, 1969-
    Published 2007
    Subjects: “...Major food science and technology....”
    Link to OAK Trust copy
    Thesis eBook
  7. 7
    Rapid Determination of Moisture and Fat in Meats By Microwave And Nuclear Magnetic Resonance Analysis /
    by Claflin, Amy Elizabeth
    Published 2014
    Subjects: “...Major Food Science and Technology....”
    Link to OAK Trust copy
    Thesis eBook
  8. 8
    Sequential application of epsilon-polylysine, lauric arginate and acidic calcium sulfate for inactivation of pathogens on raw chicken and beef /
    by Benli, Hakan
    Published 2010
    Subjects: “...Major food science and technology....”
    Link to OAK Trust copy
    Thesis eBook
  9. 9
    Evaluation of dried plum powder in meat products destined for convenience and foodservice outlets /
    by Merrill, Robert M.
    Published 2011
    Subjects: “...Major food science and technology....”
    Link to OAK Trust copy
    Thesis eBook
  10. 10
    Fish drying : simulated natural convection drying /
    by Peralta, Jose P., 1955-
    Published 1990
    Subjects: “...Food Drying Equipment and supplies....”
    Link to ProQuest copy
    Link to OAKTrust copy
    ProQuest, Abstract
    Thesis Book
  11. 11
    Establishment, identification, quantification of methanogenic archaea in chicken ceca and methanogenesis inhibition in in vitro chicken ceca by using nitrocompounds.
    by Saengkerdsub, Suwat, 1975-
    Published 2006
    Subjects: “...Major food science and technology....”
    Link to OAK Trust copy
    Thesis eBook
  12. 12
    Development of value-added meat products for export /
    by Lazaneo, Hector Juan, 1944-
    Published 1989
    Subjects: “...Food Science and Technology...”
    Link to ProQuest copy
    Link to OAKTrust copy
    Thesis Book
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