MSU Libraries
Digital Repository
Home
About
Collections
Selected facets
Content Type: PDF
×
Subject: Beef
×
Collection
Electronic Theses & Dissertations
29
Material Type
Theses
29
Language
English
29
Copyright Status
In Copyright
29
Search results
Showing 1 to 20 of 29 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
A study of palatability and price of two grades of sirloin butts
Dunnigan, Jean Hughes
Text (1943)
Part of
Electronic Theses & Dissertations
Chemical and histochemical observations on L. dorsi muscle from beef and pork
Bodwell, C. E.
Text (1964)
Part of
Electronic Theses & Dissertations
Post-exsanguination infusion of bovine and ovine carcasses : effect on postmortem metabolic changes and the quality of meat
Farouk, Mustafa Mohammed
Text (1992)
Part of
Electronic Theses & Dissertations
Effect of selected times and temperatures during holding on the quality characteristics and thiamine content of roast beef
Boyle, Mary Ann
Text (1968)
Part of
Electronic Theses & Dissertations
Effects of sodium chloride and/or tetrasodium pyrophosphate on postmortem metabolism and processing of prerigor and postrigor ground beef
Bernthal, Paul H.
Text (1987)
Part of
Electronic Theses & Dissertations
The search for mitochondrial carnitine octanoyl transferase : an investigation of carnitine acyltransferase activities in beef heart mitochondria
Clarke, Peter R. H.
Text (1981)
Part of
Electronic Theses & Dissertations
Effect of slaughter method, electrical stimulation and holding temperature on the tenderness of beef steaks
Odume, Emmanuel Uche
Text (1978)
Part of
Electronic Theses & Dissertations
USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost
Kolmer, Armina
Text (1960)
Part of
Electronic Theses & Dissertations
Price relationships among selected wholesale beef and pork cuts
Hacklander, Duane Donald, 1939-
Text (1971)
Part of
Electronic Theses & Dissertations
Large limited-menu foodservice firms : market structure changes and procurement practices for beef and poultry
Schmelzer, John Raymond
Text (1982)
Part of
Electronic Theses & Dissertations
Separation and identification of beef flavor components
Kramlich, W. E.
Text (1959)
Part of
Electronic Theses & Dissertations
Evaluation of the performance of the marketing systems for fed cattle, range cattle, and beef in Mali
Bocoum, Cheick Abagouro
Text (1990)
Part of
Electronic Theses & Dissertations
Chemical and physico-chemical changes in lipids and other constituents of freeze-dries raw beef during storage under modified atmospheres
El-Gharbawi, Mohamed Ibrahim
Text (1964)
Part of
Electronic Theses & Dissertations
Color stability of fresh beef as affected by ionizing radiation dose rate and added inorganic phosphate
Ballantyne, William Wallace, 1943-
Text (1970)
Part of
Electronic Theses & Dissertations
Effect of beef product structure and sublethal cooking history on Salmonella thermal inactivation
Mogollón Jijón, María Avelina
Text (2007)
Part of
Electronic Theses & Dissertations
Development of an injectable "modified marbling" solution for whole muscle beef cuts
Quinlan, Christine Suzanne
Text (2006)
Part of
Electronic Theses & Dissertations
Texture of pre-cooked, freeze-dried beef
Blair, Gary Thomas
Text (1970)
Part of
Electronic Theses & Dissertations
Essays on the EU trade policy reforms and the Namibian beef sector
Katjiuongua, Hikuepi B.
Text (2011)
Part of
Electronic Theses & Dissertations
The relationship of some linear and physical measurements to beef carcass composition
Allen, Deloran Matthew
Text (1966)
Part of
Electronic Theses & Dissertations
Mechanism of heterocyclic amine formation in fried ground beef : the role of oxidized lipid and the Maillard reaction
Faulkner, Jessalin
Text (1994)
Part of
Electronic Theses & Dissertations
First
1
(current)
2
Last
