Showing 101 - 120 results of 948 for search '"Food"', query time: 0.22s Refine Results
  1. 101
    Use of non-meat protein additives in the manufacture of frankfurters.
    by Juhn, Hyunil
    Published 1972
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  2. 102
    Production of a basic raw material with acceptable texture and taste from minced Atlantic croaker (Micropogon undulatus).
    by Yeh, Chia-Ping Salome
    Published 1974
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  3. 103
    Quality attributes of four morphological types of tomatoes.
    by Shaw, Ronnie Joe
    Published 1971
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  4. 104
    Factors affecting the lipase activity of milk.
    by Tallamy, Paul Thomas
    Published 1969
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  5. 105
    The preparation and properties of a protein concentrate from goat (Capra hirens) muscle.
    by Lee, Nong-Shein
    Published 1973
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  6. 106
    Subcellular characterization of four sorghum lines that differ in endosperm texture and type.
    by Sullins, Richard Don
    Published 1972
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  7. 107
    The use of oxidation-reduction dyes in the determination of the shelf-life of meats.
    by Bush, Janis Carolyn
    Published 1970
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  8. 108
    Removal of testa from food grade copra by air classification.
    by Lopitakwong, Rommanee
    Published 1975
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  9. 109
    A comparison of the histamine production in fish packaged aerobically and anaerobically.
    by Lu, Shin
    Published 1975
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  10. 110
    Effect of the Maillard reaction on the stability and chemical properties of globular proteins.
    by Morales, Margioly de Leon de
    Published 1975
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  11. 111
    The effects of antimicrobial treatments and prepressing on the solubility of the protein in copra.
    by Verasestakul, Sukoncheun
    Published 1973
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  12. 112
    Component tissues of different morphological types of tomato fruit and their qualitative and quantitative effects on quality of processed product.
    by Wagner, Alfred Bernhart
    Published 1972
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  13. 113
    Factors affecting the recovery of bacteria in freeze-dried model systems.
    by Custer, Carl Steven
    Published 1970
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  14. 114
    Effect of maillard reaction on the functional properties of sodium caseinate.
    by Chia, Chien-Chun Allan
    Published 1974
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  15. 115
    The comparative nutritive value of fillet and minced flesh of some species of fish.
    by Choy, Ann Ai-Yu
    Published 1974
    Subjects: “...Major food technology....”
    Link to OAKTrust copy
    Thesis eBook
  16. 116
    The properties of protein isolates prepared from slaughter animal blood.
    by Tybor, Philip Thomas
    Published 1973
    Subjects: “...Major food technology....”
    Link to ProQuest copy
    Link to OAKTrust copy
    Thesis Book
  17. 117
    In vitro measurement of the availability of starch and protein in sorghum grain.
    by Lamar, Percie Lee
    Published 1973
    Subjects: “...Major food science....”
    Link to OAKTrust copy
    Link to ProQuest copy
    Thesis Book
  18. 118
    Effect of processing variables on quality of freeze-dried carrots.
    by Longan, Bobby Jeff
    Published 1973
    Subjects: “...Major food technology....”
    Link to ProQuest copy
    Link to OAKTrust copy
    Thesis Book
  19. 119
    The relation between sorghum tannins and nutritive value of the grain.
    by Maxson, Erwin Daniel
    Published 1973
    Subjects: “...Major food technology....”
    Link to ProQuest copy
    Link to OAKTrust copy
    Thesis Book
  20. 120
    Pigment characteristics of the seed of Sorghum bicolor (L.) Moench.
    by Nip, Wai-Kit
    Published 1969
    Subjects: “...Major food technology....”
    Link to ProQuest copy
    Link to OAKTrust copy
    Thesis Book
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