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Electronic Theses & Dissertations
29
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Theses
29
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English
29
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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
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
Composition of the aqueous extract of beef adipose tissue
Pepper, Fred Harold
Text (1969)
Part of
Electronic Theses & Dissertations
Mathematical modelling of thermal gelation of myofibrillar beef proteins and their interaction with selected hydrocolloids
Lever-Garcia, Carlos Antonio
Text (1988)
Part of
Electronic Theses & Dissertations
Accelerated beef production : efficiency, composition and acceptability of beef from five biological types slaughtered at three weight endpoints
Lust, David Glenn
Text (1989)
Part of
Electronic Theses & Dissertations
Stability of cured versus uncured freeze-dried beef
Rathmill, Michael Victor
Text (1967)
Part of
Electronic Theses & Dissertations
A study of the effect of air velocity and temperature on ground beef
Lough, John Benedict
Text (1958)
Part of
Electronic Theses & Dissertations
Comparative study of delayed service cookery, forced convection, and conventional roasting of the longissimus dorsi muscle of beef
Funk, Kaye
Text (1965)
Part of
Electronic Theses & Dissertations
Comparative study of consecutive cuts and matched cuts of the semitendinosus and semimembranosus muscles of the round of beef
Taylor, Betty
Text (1959)
Part of
Electronic Theses & Dissertations
Effect of an edible collagen film (CoffiR) on exudation in beef round steak and some processing aspects of restructured roast beef
Farouk, Mustafa Mohammed
Text (1988)
Part of
Electronic Theses & Dissertations
Implications of open trade in West Africa for the beef sector : evidence from Ghana, Cote d'Ivoire, Mali, and Burkina Faso
Asuming-Brempong, Samuel
Text (1999)
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
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