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Price relationships among selected wholesale beef and pork cuts

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

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

The search for mitochondrial carnitine octanoyl transferase : an investigation of carnitine acyltransferase activities in beef heart mitochondria

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

Development of an injectable "modified marbling" solution for whole muscle beef cuts

Development of an injectable "modified marbling" solution for whole muscle beef cuts

Quinlan, Christine Suzanne

Text (2006)

Part of Electronic Theses & Dissertations

Effect of slaughter method, electrical stimulation and holding temperature on the tenderness of beef steaks

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

Mathematical modelling of thermal gelation of myofibrillar beef proteins and their interaction with selected hydrocolloids

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

Composition of the aqueous extract of beef adipose tissue

Composition of the aqueous extract of beef adipose tissue

Pepper, Fred Harold

Text (1969)

Part of Electronic Theses & Dissertations

Chemical and histochemical observations on L. dorsi muscle from beef and pork

Chemical and histochemical observations on L. dorsi muscle from beef and pork

Text (1964)

Part of Electronic Theses & Dissertations

The relationship of some linear and physical measurements to beef carcass composition

The relationship of some linear and physical measurements to beef carcass composition

Allen, Deloran Matthew

Text (1966)

Part of Electronic Theses & Dissertations

Color stability of fresh beef as affected by ionizing radiation dose rate and added inorganic phosphate

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

Texture of pre-cooked, freeze-dried beef

Texture of pre-cooked, freeze-dried beef

Blair, Gary Thomas

Text (1970)

Part of Electronic Theses & Dissertations

Effects of sodium chloride and/or tetrasodium pyrophosphate on postmortem metabolism and processing of prerigor and postrigor ground beef

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

Evaluation of the performance of the marketing systems for fed cattle, range cattle, and beef in Mali

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

Implications of open trade in West Africa for the beef sector : evidence from Ghana, Cote d'Ivoire, Mali, and Burkina Faso

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

Chemical and physico-chemical changes in lipids and other constituents of freeze-dries raw beef during storage under modified atmospheres

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

Comparative study of delayed service cookery, forced convection, and conventional roasting of the longissimus dorsi muscle of beef

Comparative study of delayed service cookery, forced convection, and conventional roasting of the longissimus dorsi muscle of beef

Text (1965)

Part of Electronic Theses & Dissertations

Mechanism of heterocyclic amine formation in fried ground beef : the role of oxidized lipid and the Maillard reaction

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

Post-exsanguination infusion of bovine and ovine carcasses : effect on postmortem metabolic changes and the quality of meat

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

Accelerated beef production : efficiency, composition and acceptability of beef from five biological types slaughtered at three weight endpoints

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

Effect of an edible collagen film (CoffiR) on exudation in beef round steak and some processing aspects of restructured roast beef

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