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You searched for +publisher:"McGill University" +contributor:("Michael O Ngadi"). Showing records 1 – 28 of 28 total matches.

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McGill University

1. Adedeji, Akinbode. Evaluation of different techniques for microstructural characterization of deep-fat fried foods.

Degree: PhD, Department of Bioresource Engineering, 2010, McGill University

This study investigated the use of different techniques in evaluating the microstructural characteristics of deep-fat fried chicken nuggets, and considered the effect of frying conditions… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Adedeji, A. (2010). Evaluation of different techniques for microstructural characterization of deep-fat fried foods. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile92311.pdf

Chicago Manual of Style (16th Edition):

Adedeji, Akinbode. “Evaluation of different techniques for microstructural characterization of deep-fat fried foods.” 2010. Doctoral Dissertation, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile92311.pdf.

MLA Handbook (7th Edition):

Adedeji, Akinbode. “Evaluation of different techniques for microstructural characterization of deep-fat fried foods.” 2010. Web. 06 Dec 2019.

Vancouver:

Adedeji A. Evaluation of different techniques for microstructural characterization of deep-fat fried foods. [Internet] [Doctoral dissertation]. McGill University; 2010. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile92311.pdf.

Council of Science Editors:

Adedeji A. Evaluation of different techniques for microstructural characterization of deep-fat fried foods. [Doctoral Dissertation]. McGill University; 2010. Available from: http://digitool.library.mcgill.ca/thesisfile92311.pdf


McGill University

2. Cortbaoui, Patrick. Postharvest quality management of cucumber and eggplant.

Degree: PhD, Department of Bioresource Engineering, 2015, McGill University

 The goal of this study was to develop and test different methods that characterize and quantify postharvest losses of cucumber and eggplant in St. Kitts-Nevis… (more)

Subjects/Keywords: Bioresource Engineering

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APA (6th Edition):

Cortbaoui, P. (2015). Postharvest quality management of cucumber and eggplant. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile135322.pdf

Chicago Manual of Style (16th Edition):

Cortbaoui, Patrick. “Postharvest quality management of cucumber and eggplant.” 2015. Doctoral Dissertation, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile135322.pdf.

MLA Handbook (7th Edition):

Cortbaoui, Patrick. “Postharvest quality management of cucumber and eggplant.” 2015. Web. 06 Dec 2019.

Vancouver:

Cortbaoui P. Postharvest quality management of cucumber and eggplant. [Internet] [Doctoral dissertation]. McGill University; 2015. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile135322.pdf.

Council of Science Editors:

Cortbaoui P. Postharvest quality management of cucumber and eggplant. [Doctoral Dissertation]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile135322.pdf


McGill University

3. Kwofie, Ebenezer. Improving energy supply and use in the rice value chain using rice husk energy systems.

Degree: PhD, Department of Bioresource Engineering, 2016, McGill University

 Rice is the most rapidly growing source of food in Africa with profound implication for food security and welfare of poor urban and rural households.… (more)

Subjects/Keywords: Bioresource Engineering

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APA (6th Edition):

Kwofie, E. (2016). Improving energy supply and use in the rice value chain using rice husk energy systems. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile141413.pdf

Chicago Manual of Style (16th Edition):

Kwofie, Ebenezer. “Improving energy supply and use in the rice value chain using rice husk energy systems.” 2016. Doctoral Dissertation, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile141413.pdf.

MLA Handbook (7th Edition):

Kwofie, Ebenezer. “Improving energy supply and use in the rice value chain using rice husk energy systems.” 2016. Web. 06 Dec 2019.

Vancouver:

Kwofie E. Improving energy supply and use in the rice value chain using rice husk energy systems. [Internet] [Doctoral dissertation]. McGill University; 2016. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile141413.pdf.

Council of Science Editors:

Kwofie E. Improving energy supply and use in the rice value chain using rice husk energy systems. [Doctoral Dissertation]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile141413.pdf


McGill University

4. Nwankpa, Chijioke. The impact of modification technologies on the physicochemical, rheological and thermal characteristics of selected improved non-waxy rice flours.

Degree: PhD, Department of Bioresource Engineering, 2019, McGill University

 Understanding and optimizing the impact of applying physical modification techniques holds the potential of enhancing food security in non-waxy rice producing communities through the development… (more)

Subjects/Keywords: Bioresource Engineering

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APA (6th Edition):

Nwankpa, C. (2019). The impact of modification technologies on the physicochemical, rheological and thermal characteristics of selected improved non-waxy rice flours. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile169001.pdf

Chicago Manual of Style (16th Edition):

Nwankpa, Chijioke. “The impact of modification technologies on the physicochemical, rheological and thermal characteristics of selected improved non-waxy rice flours.” 2019. Doctoral Dissertation, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile169001.pdf.

MLA Handbook (7th Edition):

Nwankpa, Chijioke. “The impact of modification technologies on the physicochemical, rheological and thermal characteristics of selected improved non-waxy rice flours.” 2019. Web. 06 Dec 2019.

Vancouver:

Nwankpa C. The impact of modification technologies on the physicochemical, rheological and thermal characteristics of selected improved non-waxy rice flours. [Internet] [Doctoral dissertation]. McGill University; 2019. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile169001.pdf.

Council of Science Editors:

Nwankpa C. The impact of modification technologies on the physicochemical, rheological and thermal characteristics of selected improved non-waxy rice flours. [Doctoral Dissertation]. McGill University; 2019. Available from: http://digitool.library.mcgill.ca/thesisfile169001.pdf


McGill University

5. Burelle, Ian. Evaluation of pork quality by proton nuclear magnetic resonance.

Degree: MS, Department of Bioresource Engineering, 2017, McGill University

Consumers today are offered a diversified meat section at their local retail outlets. As the number of meat sources grows, consumers favour meat of higher… (more)

Subjects/Keywords: Bioresource Engineering

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APA (6th Edition):

Burelle, I. (2017). Evaluation of pork quality by proton nuclear magnetic resonance. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile145506.pdf

Chicago Manual of Style (16th Edition):

Burelle, Ian. “Evaluation of pork quality by proton nuclear magnetic resonance.” 2017. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile145506.pdf.

MLA Handbook (7th Edition):

Burelle, Ian. “Evaluation of pork quality by proton nuclear magnetic resonance.” 2017. Web. 06 Dec 2019.

Vancouver:

Burelle I. Evaluation of pork quality by proton nuclear magnetic resonance. [Internet] [Masters thesis]. McGill University; 2017. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile145506.pdf.

Council of Science Editors:

Burelle I. Evaluation of pork quality by proton nuclear magnetic resonance. [Masters Thesis]. McGill University; 2017. Available from: http://digitool.library.mcgill.ca/thesisfile145506.pdf


McGill University

6. Nnebe, Nnedimma. Thermostability of cassava linamarase.

Degree: MS, Department of Bioresource Engineering, 2016, McGill University

Cassava (Manihot esculenta) is a major staple crop for an estimated 700 million people worldwide. Cassava tubers are high in carbohydrates but contain very little… (more)

Subjects/Keywords: Bioresource Engineering

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APA (6th Edition):

Nnebe, N. (2016). Thermostability of cassava linamarase. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile141400.pdf

Chicago Manual of Style (16th Edition):

Nnebe, Nnedimma. “Thermostability of cassava linamarase.” 2016. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile141400.pdf.

MLA Handbook (7th Edition):

Nnebe, Nnedimma. “Thermostability of cassava linamarase.” 2016. Web. 06 Dec 2019.

Vancouver:

Nnebe N. Thermostability of cassava linamarase. [Internet] [Masters thesis]. McGill University; 2016. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile141400.pdf.

Council of Science Editors:

Nnebe N. Thermostability of cassava linamarase. [Masters Thesis]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile141400.pdf

7. Rahimi, Jamshid. Microstructure and surface characterization of fried batter coatings.

Degree: PhD, Department of Bioresource Engineering, 2015, McGill University

 Two different sets of batter systems were used. First, wheat flour batter was pre-heated at different temperatures namely 60, 70, and 80ºC for 10 min.… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

…of Anatomy and Cell Biology, McGill University, Prof. Peter Grutter, Dept of Physics… …McGill University, and Prof. Antonio Nanci, Dept of Stomatology, Université de Montréal, for… 

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APA (6th Edition):

Rahimi, J. (2015). Microstructure and surface characterization of fried batter coatings. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile130567.pdf

Chicago Manual of Style (16th Edition):

Rahimi, Jamshid. “Microstructure and surface characterization of fried batter coatings.” 2015. Doctoral Dissertation, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile130567.pdf.

MLA Handbook (7th Edition):

Rahimi, Jamshid. “Microstructure and surface characterization of fried batter coatings.” 2015. Web. 06 Dec 2019.

Vancouver:

Rahimi J. Microstructure and surface characterization of fried batter coatings. [Internet] [Doctoral dissertation]. McGill University; 2015. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile130567.pdf.

Council of Science Editors:

Rahimi J. Microstructure and surface characterization of fried batter coatings. [Doctoral Dissertation]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile130567.pdf

8. Yu, Li Juan. Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development.

Degree: PhD, Department of Bioresource Engineering, 2009, McGill University

Raw milk cheeses have unique flavor and texture not obtainable in cheeses from pasteurized milk. However, cheeses made from pasteurized milk are widespread for public… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Yu, L. J. (2009). Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile66663.pdf

Chicago Manual of Style (16th Edition):

Yu, Li Juan. “Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development.” 2009. Doctoral Dissertation, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile66663.pdf.

MLA Handbook (7th Edition):

Yu, Li Juan. “Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development.” 2009. Web. 06 Dec 2019.

Vancouver:

Yu LJ. Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development. [Internet] [Doctoral dissertation]. McGill University; 2009. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile66663.pdf.

Council of Science Editors:

Yu LJ. Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development. [Doctoral Dissertation]. McGill University; 2009. Available from: http://digitool.library.mcgill.ca/thesisfile66663.pdf


McGill University

9. Adewale, Peter. Influence of ultrasonic mixing on enzyme catalyzed biodiesel production from waste animal fats.

Degree: PhD, Department of Bioresource Engineering, 2015, McGill University

 This study investigated the influence of ultrasonic mixing on enzyme catalyzed biodiesel production from waste animal fats. Non-edible feedstocks such as animal fat wastes (AFW)… (more)

Subjects/Keywords: Bioresource Engineering

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APA (6th Edition):

Adewale, P. (2015). Influence of ultrasonic mixing on enzyme catalyzed biodiesel production from waste animal fats. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile135557.pdf

Chicago Manual of Style (16th Edition):

Adewale, Peter. “Influence of ultrasonic mixing on enzyme catalyzed biodiesel production from waste animal fats.” 2015. Doctoral Dissertation, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile135557.pdf.

MLA Handbook (7th Edition):

Adewale, Peter. “Influence of ultrasonic mixing on enzyme catalyzed biodiesel production from waste animal fats.” 2015. Web. 06 Dec 2019.

Vancouver:

Adewale P. Influence of ultrasonic mixing on enzyme catalyzed biodiesel production from waste animal fats. [Internet] [Doctoral dissertation]. McGill University; 2015. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile135557.pdf.

Council of Science Editors:

Adewale P. Influence of ultrasonic mixing on enzyme catalyzed biodiesel production from waste animal fats. [Doctoral Dissertation]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile135557.pdf


McGill University

10. Li, Sirui. Impact of mixing on biodiesel production from canola oil.

Degree: MS, Department of Bioresource Engineering, 2018, McGill University

With the globally increasing demand of energy and fast consumption of fossil fuels, research on finding alternative resources for replacing traditional energy has become extremely… (more)

Subjects/Keywords: Bioresource Engineering

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APA (6th Edition):

Li, S. (2018). Impact of mixing on biodiesel production from canola oil. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile161143.pdf

Chicago Manual of Style (16th Edition):

Li, Sirui. “Impact of mixing on biodiesel production from canola oil.” 2018. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile161143.pdf.

MLA Handbook (7th Edition):

Li, Sirui. “Impact of mixing on biodiesel production from canola oil.” 2018. Web. 06 Dec 2019.

Vancouver:

Li S. Impact of mixing on biodiesel production from canola oil. [Internet] [Masters thesis]. McGill University; 2018. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile161143.pdf.

Council of Science Editors:

Li S. Impact of mixing on biodiesel production from canola oil. [Masters Thesis]. McGill University; 2018. Available from: http://digitool.library.mcgill.ca/thesisfile161143.pdf


McGill University

11. Folarin-Ottun, Omotola. Non-destructive methods for aflatoxin B1 detection in Maine beans.

Degree: MS, Department of Bioresource Engineering, 2018, McGill University

The serious detrimental effects of aflatoxin contamination in the food chain demand an appropriate method of detection. There are various analytical methods of detection that… (more)

Subjects/Keywords: Bioresource Engineering

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APA (6th Edition):

Folarin-Ottun, O. (2018). Non-destructive methods for aflatoxin B1 detection in Maine beans. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile161216.pdf

Chicago Manual of Style (16th Edition):

Folarin-Ottun, Omotola. “Non-destructive methods for aflatoxin B1 detection in Maine beans.” 2018. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile161216.pdf.

MLA Handbook (7th Edition):

Folarin-Ottun, Omotola. “Non-destructive methods for aflatoxin B1 detection in Maine beans.” 2018. Web. 06 Dec 2019.

Vancouver:

Folarin-Ottun O. Non-destructive methods for aflatoxin B1 detection in Maine beans. [Internet] [Masters thesis]. McGill University; 2018. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile161216.pdf.

Council of Science Editors:

Folarin-Ottun O. Non-destructive methods for aflatoxin B1 detection in Maine beans. [Masters Thesis]. McGill University; 2018. Available from: http://digitool.library.mcgill.ca/thesisfile161216.pdf


McGill University

12. Mba, Ogan. Deep-fat frying charactersitcs of blends of palm and canola oils.

Degree: PhD, Department of Bioresource Engineering, 2017, McGill University

 Selecting an appropriate oil for deep-fat frying can be challenging since oils undergo irreversible thermo-degradation as frying progresses. Highly-saturated and trans-fat oils have adverse public… (more)

Subjects/Keywords: Bioresource Engineering

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APA (6th Edition):

Mba, O. (2017). Deep-fat frying charactersitcs of blends of palm and canola oils. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile146919.pdf

Chicago Manual of Style (16th Edition):

Mba, Ogan. “Deep-fat frying charactersitcs of blends of palm and canola oils.” 2017. Doctoral Dissertation, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile146919.pdf.

MLA Handbook (7th Edition):

Mba, Ogan. “Deep-fat frying charactersitcs of blends of palm and canola oils.” 2017. Web. 06 Dec 2019.

Vancouver:

Mba O. Deep-fat frying charactersitcs of blends of palm and canola oils. [Internet] [Doctoral dissertation]. McGill University; 2017. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile146919.pdf.

Council of Science Editors:

Mba O. Deep-fat frying charactersitcs of blends of palm and canola oils. [Doctoral Dissertation]. McGill University; 2017. Available from: http://digitool.library.mcgill.ca/thesisfile146919.pdf


McGill University

13. Chaudhary, Nida. Anaerobic fermentation of glycerol by «Escherichia coli K12» for the production of ethanol.

Degree: MS, Department of Bioresource Engineering, 2010, McGill University

As a by-product of biodiesel production, glycerol has now become an abundant and cheap source of carbon. Conversion of this glycerol to higher value products… (more)

Subjects/Keywords: Engineering - Agricultural

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APA (6th Edition):

Chaudhary, N. (2010). Anaerobic fermentation of glycerol by «Escherichia coli K12» for the production of ethanol. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile92278.pdf

Chicago Manual of Style (16th Edition):

Chaudhary, Nida. “Anaerobic fermentation of glycerol by «Escherichia coli K12» for the production of ethanol.” 2010. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile92278.pdf.

MLA Handbook (7th Edition):

Chaudhary, Nida. “Anaerobic fermentation of glycerol by «Escherichia coli K12» for the production of ethanol.” 2010. Web. 06 Dec 2019.

Vancouver:

Chaudhary N. Anaerobic fermentation of glycerol by «Escherichia coli K12» for the production of ethanol. [Internet] [Masters thesis]. McGill University; 2010. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile92278.pdf.

Council of Science Editors:

Chaudhary N. Anaerobic fermentation of glycerol by «Escherichia coli K12» for the production of ethanol. [Masters Thesis]. McGill University; 2010. Available from: http://digitool.library.mcgill.ca/thesisfile92278.pdf


McGill University

14. Nwankpa, Chijioke. Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2014, McGill University

 The physicochemical, morphological, pasting and softening kinetics of rice varieties selected from West-African countries were investigated. The studies conducted were aimed at enhancing the adoption… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Nwankpa, C. (2014). Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile121572.pdf

Chicago Manual of Style (16th Edition):

Nwankpa, Chijioke. “Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa.” 2014. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile121572.pdf.

MLA Handbook (7th Edition):

Nwankpa, Chijioke. “Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa.” 2014. Web. 06 Dec 2019.

Vancouver:

Nwankpa C. Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa. [Internet] [Masters thesis]. McGill University; 2014. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile121572.pdf.

Council of Science Editors:

Nwankpa C. Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa. [Masters Thesis]. McGill University; 2014. Available from: http://digitool.library.mcgill.ca/thesisfile121572.pdf

15. Ejebe, Chijioke. Parboiling characteristics of selected rice varieties from Nigeria.

Degree: MS, Department of Bioresource Engineering, 2014, McGill University

 Rice (Oryza sativa Linn) stands out as the major food crop for about a half of human race. It ranks third after wheat and maize… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

…thesis. Professor Michael O. Ngadi is the thesis supervisor, providing scientific advice and… 

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APA (6th Edition):

Ejebe, C. (2014). Parboiling characteristics of selected rice varieties from Nigeria. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile123298.pdf

Chicago Manual of Style (16th Edition):

Ejebe, Chijioke. “Parboiling characteristics of selected rice varieties from Nigeria.” 2014. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile123298.pdf.

MLA Handbook (7th Edition):

Ejebe, Chijioke. “Parboiling characteristics of selected rice varieties from Nigeria.” 2014. Web. 06 Dec 2019.

Vancouver:

Ejebe C. Parboiling characteristics of selected rice varieties from Nigeria. [Internet] [Masters thesis]. McGill University; 2014. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile123298.pdf.

Council of Science Editors:

Ejebe C. Parboiling characteristics of selected rice varieties from Nigeria. [Masters Thesis]. McGill University; 2014. Available from: http://digitool.library.mcgill.ca/thesisfile123298.pdf

16. Nieto Salvador, Luis. Influence of protein and polysaccharide based coatings on moisture loss, fat up-take, texture and color development applied in coated potato strips during deep-fat frying.

Degree: MS, Department of Bioresource Engineering, 2015, McGill University

Under deep-fat frying, food products undergo complex physicochemical changes including mass transfer phenomena (water evaporation and oil migration), generating a crisp exterior crust and moist… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Nieto Salvador, L. (2015). Influence of protein and polysaccharide based coatings on moisture loss, fat up-take, texture and color development applied in coated potato strips during deep-fat frying. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile130661.pdf

Chicago Manual of Style (16th Edition):

Nieto Salvador, Luis. “Influence of protein and polysaccharide based coatings on moisture loss, fat up-take, texture and color development applied in coated potato strips during deep-fat frying.” 2015. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile130661.pdf.

MLA Handbook (7th Edition):

Nieto Salvador, Luis. “Influence of protein and polysaccharide based coatings on moisture loss, fat up-take, texture and color development applied in coated potato strips during deep-fat frying.” 2015. Web. 06 Dec 2019.

Vancouver:

Nieto Salvador L. Influence of protein and polysaccharide based coatings on moisture loss, fat up-take, texture and color development applied in coated potato strips during deep-fat frying. [Internet] [Masters thesis]. McGill University; 2015. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile130661.pdf.

Council of Science Editors:

Nieto Salvador L. Influence of protein and polysaccharide based coatings on moisture loss, fat up-take, texture and color development applied in coated potato strips during deep-fat frying. [Masters Thesis]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile130661.pdf

17. Latheef, Mohsin Bin. Pulsed ultrasound-assisted solvent extraction of oil from soybeans and microalgae.

Degree: MS, Department of Bioresource Engineering, 2012, McGill University

The two biological oils used in this study come from two distinctly different sources; soybeans and microalgae. Yet, both are economically important due to the… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Latheef, M. B. (2012). Pulsed ultrasound-assisted solvent extraction of oil from soybeans and microalgae. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile107890.pdf

Chicago Manual of Style (16th Edition):

Latheef, Mohsin Bin. “Pulsed ultrasound-assisted solvent extraction of oil from soybeans and microalgae.” 2012. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile107890.pdf.

MLA Handbook (7th Edition):

Latheef, Mohsin Bin. “Pulsed ultrasound-assisted solvent extraction of oil from soybeans and microalgae.” 2012. Web. 06 Dec 2019.

Vancouver:

Latheef MB. Pulsed ultrasound-assisted solvent extraction of oil from soybeans and microalgae. [Internet] [Masters thesis]. McGill University; 2012. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile107890.pdf.

Council of Science Editors:

Latheef MB. Pulsed ultrasound-assisted solvent extraction of oil from soybeans and microalgae. [Masters Thesis]. McGill University; 2012. Available from: http://digitool.library.mcgill.ca/thesisfile107890.pdf

18. Mayorga Martínez, Arturo. Non-destructive approaches for quality evaluation of eggplant («Solanum melongena» L. cv. Traviata).

Degree: MS, Department of Bioresource Engineering, 2014, McGill University

The goal of this study was to examine the use of non-destructive compression tests, and hyperspectral imaging for determining physical quality attributes of eggplant (Solanum… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Mayorga Martínez, A. (2014). Non-destructive approaches for quality evaluation of eggplant («Solanum melongena» L. cv. Traviata). (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile123223.pdf

Chicago Manual of Style (16th Edition):

Mayorga Martínez, Arturo. “Non-destructive approaches for quality evaluation of eggplant («Solanum melongena» L. cv. Traviata).” 2014. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile123223.pdf.

MLA Handbook (7th Edition):

Mayorga Martínez, Arturo. “Non-destructive approaches for quality evaluation of eggplant («Solanum melongena» L. cv. Traviata).” 2014. Web. 06 Dec 2019.

Vancouver:

Mayorga Martínez A. Non-destructive approaches for quality evaluation of eggplant («Solanum melongena» L. cv. Traviata). [Internet] [Masters thesis]. McGill University; 2014. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile123223.pdf.

Council of Science Editors:

Mayorga Martínez A. Non-destructive approaches for quality evaluation of eggplant («Solanum melongena» L. cv. Traviata). [Masters Thesis]. McGill University; 2014. Available from: http://digitool.library.mcgill.ca/thesisfile123223.pdf

19. Chin, Rebecca. Innovative learning approaches to technology transfer using multimedia technologies in developing countries.

Degree: MS, Department of Bioresource Engineering, 2016, McGill University

Agricultural technology transfer has traditionally been conducted through in-person training sessions between agricultural extension agents and farmers. However, this method is restricted in the number… (more)

Subjects/Keywords: Bioresource Engineering

…x29;. McGill University and AfricaRice supervisors provided academic support and logistical… 

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APA (6th Edition):

Chin, R. (2016). Innovative learning approaches to technology transfer using multimedia technologies in developing countries. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile138964.pdf

Chicago Manual of Style (16th Edition):

Chin, Rebecca. “Innovative learning approaches to technology transfer using multimedia technologies in developing countries.” 2016. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile138964.pdf.

MLA Handbook (7th Edition):

Chin, Rebecca. “Innovative learning approaches to technology transfer using multimedia technologies in developing countries.” 2016. Web. 06 Dec 2019.

Vancouver:

Chin R. Innovative learning approaches to technology transfer using multimedia technologies in developing countries. [Internet] [Masters thesis]. McGill University; 2016. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile138964.pdf.

Council of Science Editors:

Chin R. Innovative learning approaches to technology transfer using multimedia technologies in developing countries. [Masters Thesis]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile138964.pdf

20. Huang, Hui. Non-destructive detection of pork intramuscular fat content using hyperspectral imaging.

Degree: PhD, Department of Bioresource Engineering, 2013, McGill University

Intramuscular fat levels of pork affect the flavor of pork meat. In the pork industry, two quality attributes namely intramuscular fat (IMF) content and marbling… (more)

Subjects/Keywords: Engineering - Agricultural

…scientific publications. Prof. Michael O. Ngadi is the thesis supervisor, who guided the candidate… 

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APA (6th Edition):

Huang, H. (2013). Non-destructive detection of pork intramuscular fat content using hyperspectral imaging. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile119675.pdf

Chicago Manual of Style (16th Edition):

Huang, Hui. “Non-destructive detection of pork intramuscular fat content using hyperspectral imaging.” 2013. Doctoral Dissertation, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile119675.pdf.

MLA Handbook (7th Edition):

Huang, Hui. “Non-destructive detection of pork intramuscular fat content using hyperspectral imaging.” 2013. Web. 06 Dec 2019.

Vancouver:

Huang H. Non-destructive detection of pork intramuscular fat content using hyperspectral imaging. [Internet] [Doctoral dissertation]. McGill University; 2013. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile119675.pdf.

Council of Science Editors:

Huang H. Non-destructive detection of pork intramuscular fat content using hyperspectral imaging. [Doctoral Dissertation]. McGill University; 2013. Available from: http://digitool.library.mcgill.ca/thesisfile119675.pdf

21. Saadatian, Farzad. Prediction of beef tenderness using hyperspectral imaging.

Degree: MS, Department of Bioresource Engineering, 2015, McGill University

Cuts from different types of beef muscles [e.g., infraspinatus (Top blade, TB), gluteus medius (Top sirloin, TS), psoas major (Tenderloin, TL), and longissimus thorasis (Rib… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Saadatian, F. (2015). Prediction of beef tenderness using hyperspectral imaging. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile130624.pdf

Chicago Manual of Style (16th Edition):

Saadatian, Farzad. “Prediction of beef tenderness using hyperspectral imaging.” 2015. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile130624.pdf.

MLA Handbook (7th Edition):

Saadatian, Farzad. “Prediction of beef tenderness using hyperspectral imaging.” 2015. Web. 06 Dec 2019.

Vancouver:

Saadatian F. Prediction of beef tenderness using hyperspectral imaging. [Internet] [Masters thesis]. McGill University; 2015. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile130624.pdf.

Council of Science Editors:

Saadatian F. Prediction of beef tenderness using hyperspectral imaging. [Masters Thesis]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile130624.pdf

22. Mohammadbeygy, Tina. Shelf life extension of preformed pizza using ultraviolet light.

Degree: MS, Department of Bioresource Engineering, 2014, McGill University

 Mold is a common post-processing contaminant in pizza. Since contamination could occur in post-baking process, other safety barriers in addition to packaging are needed to… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

…gratitude to my advisor, Dr. Michael O. Ngadi, for all his guidance, encouragement, and patience… …manuscripts were corrected by Dr. Michael O. Ngadi, my supervisor, and by Dr. Martin R. Chénier, my… …cosupervisor. Dr. Michael O. Ngadi and Dr. Martin R. Chénier were on my direct advisory committee for… 

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APA (6th Edition):

Mohammadbeygy, T. (2014). Shelf life extension of preformed pizza using ultraviolet light. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile123317.pdf

Chicago Manual of Style (16th Edition):

Mohammadbeygy, Tina. “Shelf life extension of preformed pizza using ultraviolet light.” 2014. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile123317.pdf.

MLA Handbook (7th Edition):

Mohammadbeygy, Tina. “Shelf life extension of preformed pizza using ultraviolet light.” 2014. Web. 06 Dec 2019.

Vancouver:

Mohammadbeygy T. Shelf life extension of preformed pizza using ultraviolet light. [Internet] [Masters thesis]. McGill University; 2014. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile123317.pdf.

Council of Science Editors:

Mohammadbeygy T. Shelf life extension of preformed pizza using ultraviolet light. [Masters Thesis]. McGill University; 2014. Available from: http://digitool.library.mcgill.ca/thesisfile123317.pdf

23. Yank, Audrey. Low pressure densification of rice husk and direct combustion of biomass in improved cookstoves.

Degree: MS, Department of Bioresource Engineering, 2015, McGill University

Biomass densification and combustion is gaining popularity in the energy sector to reduce the dependency on fossil fuel and the environmental footprint of energy production.… (more)

Subjects/Keywords: Engineering - Environmental

…x29; as part of joint project between McGill University and the Africa Rice Center. For… 

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APA (6th Edition):

Yank, A. (2015). Low pressure densification of rice husk and direct combustion of biomass in improved cookstoves. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile130411.pdf

Chicago Manual of Style (16th Edition):

Yank, Audrey. “Low pressure densification of rice husk and direct combustion of biomass in improved cookstoves.” 2015. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile130411.pdf.

MLA Handbook (7th Edition):

Yank, Audrey. “Low pressure densification of rice husk and direct combustion of biomass in improved cookstoves.” 2015. Web. 06 Dec 2019.

Vancouver:

Yank A. Low pressure densification of rice husk and direct combustion of biomass in improved cookstoves. [Internet] [Masters thesis]. McGill University; 2015. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile130411.pdf.

Council of Science Editors:

Yank A. Low pressure densification of rice husk and direct combustion of biomass in improved cookstoves. [Masters Thesis]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile130411.pdf

24. Tennakoon, Wathsala. Design, construction and characterization of an integrated rice paddy parboiling system in Benin.

Degree: MS, Department of Bioresource Engineering, 2017, McGill University

Parboiling is a common rice processing operation, particularly in West Africa. Current traditional parboiling practices have high energy and labour demands leading to environmental and… (more)

Subjects/Keywords: Bioresource Engineering

…at McGill University… …McGill University and Africa Rice Research Centre supported the research, prototype… …Macdonald Campus McGill University in Montreal, Canada. The preliminary design was constructed on… …32 Figure 19- Exploded view of the Mac stove prototype made in summer 2013 at McGill… …University… 

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APA (6th Edition):

Tennakoon, W. (2017). Design, construction and characterization of an integrated rice paddy parboiling system in Benin. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile146855.pdf

Chicago Manual of Style (16th Edition):

Tennakoon, Wathsala. “Design, construction and characterization of an integrated rice paddy parboiling system in Benin.” 2017. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile146855.pdf.

MLA Handbook (7th Edition):

Tennakoon, Wathsala. “Design, construction and characterization of an integrated rice paddy parboiling system in Benin.” 2017. Web. 06 Dec 2019.

Vancouver:

Tennakoon W. Design, construction and characterization of an integrated rice paddy parboiling system in Benin. [Internet] [Masters thesis]. McGill University; 2017. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile146855.pdf.

Council of Science Editors:

Tennakoon W. Design, construction and characterization of an integrated rice paddy parboiling system in Benin. [Masters Thesis]. McGill University; 2017. Available from: http://digitool.library.mcgill.ca/thesisfile146855.pdf


McGill University

25. Xiang, Bob. Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins.

Degree: PhD, Department of Bioresource Engineering, 2009, McGill University

ABSTRACT The application of pulsed electric fields (PEF) in food processing is a novel technique that requires careful study. An improved understanding of the effects… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Xiang, B. (2009). Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile32611.pdf

Chicago Manual of Style (16th Edition):

Xiang, Bob. “Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins.” 2009. Doctoral Dissertation, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile32611.pdf.

MLA Handbook (7th Edition):

Xiang, Bob. “Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins.” 2009. Web. 06 Dec 2019.

Vancouver:

Xiang B. Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins. [Internet] [Doctoral dissertation]. McGill University; 2009. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile32611.pdf.

Council of Science Editors:

Xiang B. Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins. [Doctoral Dissertation]. McGill University; 2009. Available from: http://digitool.library.mcgill.ca/thesisfile32611.pdf


McGill University

26. Gunenc, Aynur. Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy.

Degree: MS, Department of Bioresource Engineering, 2008, McGill University

ABSTRACT The goal of this research was to investigate the use of water holding capacity (WHC) and vis-spectroscopy to classify pork meat quality. This study… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Gunenc, A. (2008). Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile18708.pdf

Chicago Manual of Style (16th Edition):

Gunenc, Aynur. “Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy.” 2008. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile18708.pdf.

MLA Handbook (7th Edition):

Gunenc, Aynur. “Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy.” 2008. Web. 06 Dec 2019.

Vancouver:

Gunenc A. Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy. [Internet] [Masters thesis]. McGill University; 2008. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile18708.pdf.

Council of Science Editors:

Gunenc A. Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy. [Masters Thesis]. McGill University; 2008. Available from: http://digitool.library.mcgill.ca/thesisfile18708.pdf


McGill University

27. Monroy, Mariana. Pork meat quality evaluation from hyperspectral observations.

Degree: MS, Department of Bioresource Engineering, 2008, McGill University

Little research has been reported on the use of visible and near infrared spectroscopy for the prediction of meat quality classes. Therefore, in this study… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Monroy, M. (2008). Pork meat quality evaluation from hyperspectral observations. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile18744.pdf

Chicago Manual of Style (16th Edition):

Monroy, Mariana. “Pork meat quality evaluation from hyperspectral observations.” 2008. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile18744.pdf.

MLA Handbook (7th Edition):

Monroy, Mariana. “Pork meat quality evaluation from hyperspectral observations.” 2008. Web. 06 Dec 2019.

Vancouver:

Monroy M. Pork meat quality evaluation from hyperspectral observations. [Internet] [Masters thesis]. McGill University; 2008. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile18744.pdf.

Council of Science Editors:

Monroy M. Pork meat quality evaluation from hyperspectral observations. [Masters Thesis]. McGill University; 2008. Available from: http://digitool.library.mcgill.ca/thesisfile18744.pdf


McGill University

28. Abdel-Nour, Nicolas. Chicken egg quality assessment from visible/near infrared observations.

Degree: MS, Department of Bioresource Engineering, 2009, McGill University

Egg is a fragile component within the human diet. Important changes occur in egg during storage. Prediction of these changes is critical in order to… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Abdel-Nour, N. (2009). Chicken egg quality assessment from visible/near infrared observations. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile32396.pdf

Chicago Manual of Style (16th Edition):

Abdel-Nour, Nicolas. “Chicken egg quality assessment from visible/near infrared observations.” 2009. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile32396.pdf.

MLA Handbook (7th Edition):

Abdel-Nour, Nicolas. “Chicken egg quality assessment from visible/near infrared observations.” 2009. Web. 06 Dec 2019.

Vancouver:

Abdel-Nour N. Chicken egg quality assessment from visible/near infrared observations. [Internet] [Masters thesis]. McGill University; 2009. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile32396.pdf.

Council of Science Editors:

Abdel-Nour N. Chicken egg quality assessment from visible/near infrared observations. [Masters Thesis]. McGill University; 2009. Available from: http://digitool.library.mcgill.ca/thesisfile32396.pdf

.