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You searched for +publisher:"Texas A&M University" +contributor:("Alvarado, Christine"). Showing records 1 – 30 of 30 total matches.

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Texas A&M University

1. Portillo Gattas, Danny Alberto. Impacts of Variable Amino Acid Densities during Withdrawal Phase Diets on Growth Performance, Yield, and Meat Quality of Broilers.

Degree: MS, Poultry Science, 2016, Texas A&M University

 Two experiments were conducted to investigate the impact of variable AA densities on broiler live performance, processing yield and meat quality parameters. The objective in… (more)

Subjects/Keywords: AA; broiler; performance; lysine

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APA (6th Edition):

Portillo Gattas, D. A. (2016). Impacts of Variable Amino Acid Densities during Withdrawal Phase Diets on Growth Performance, Yield, and Meat Quality of Broilers. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/158682

Chicago Manual of Style (16th Edition):

Portillo Gattas, Danny Alberto. “Impacts of Variable Amino Acid Densities during Withdrawal Phase Diets on Growth Performance, Yield, and Meat Quality of Broilers.” 2016. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/158682.

MLA Handbook (7th Edition):

Portillo Gattas, Danny Alberto. “Impacts of Variable Amino Acid Densities during Withdrawal Phase Diets on Growth Performance, Yield, and Meat Quality of Broilers.” 2016. Web. 05 Dec 2020.

Vancouver:

Portillo Gattas DA. Impacts of Variable Amino Acid Densities during Withdrawal Phase Diets on Growth Performance, Yield, and Meat Quality of Broilers. [Internet] [Masters thesis]. Texas A&M University; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/158682.

Council of Science Editors:

Portillo Gattas DA. Impacts of Variable Amino Acid Densities during Withdrawal Phase Diets on Growth Performance, Yield, and Meat Quality of Broilers. [Masters Thesis]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/158682


Texas A&M University

2. Fang, Jiyang. Feasibility of Functional Fibers in Soy Chicken Nuggets.

Degree: MS, Food Science and Technology, 2015, Texas A&M University

 Soluble fiber in diet provides many health benefits; however, most people in the U.S. have much less than the daily value of fiber. Therefore, the… (more)

Subjects/Keywords: Hydroxypropyl methylcellulose; Isomalto-oligosaccharide; Fiber content; Chicken nugget

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APA (6th Edition):

Fang, J. (2015). Feasibility of Functional Fibers in Soy Chicken Nuggets. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/156259

Chicago Manual of Style (16th Edition):

Fang, Jiyang. “Feasibility of Functional Fibers in Soy Chicken Nuggets.” 2015. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/156259.

MLA Handbook (7th Edition):

Fang, Jiyang. “Feasibility of Functional Fibers in Soy Chicken Nuggets.” 2015. Web. 05 Dec 2020.

Vancouver:

Fang J. Feasibility of Functional Fibers in Soy Chicken Nuggets. [Internet] [Masters thesis]. Texas A&M University; 2015. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/156259.

Council of Science Editors:

Fang J. Feasibility of Functional Fibers in Soy Chicken Nuggets. [Masters Thesis]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/156259


Texas A&M University

3. Smith, Bianca R. Electron Beam Pasteurization of Fresh Fruit for Neutropenic Diet: E-beam Reduces Bioburden While Preserving Quality.

Degree: MS, Food Science and Technology, 2013, Texas A&M University

 Fresh produce is often touted for its many health benefits; however, various items have been linked to foodborne disease outbreaks. This is especially a concern… (more)

Subjects/Keywords: e-beam; modified atmosphere packaging; fruit; bioburden

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APA (6th Edition):

Smith, B. R. (2013). Electron Beam Pasteurization of Fresh Fruit for Neutropenic Diet: E-beam Reduces Bioburden While Preserving Quality. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/151381

Chicago Manual of Style (16th Edition):

Smith, Bianca R. “Electron Beam Pasteurization of Fresh Fruit for Neutropenic Diet: E-beam Reduces Bioburden While Preserving Quality.” 2013. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/151381.

MLA Handbook (7th Edition):

Smith, Bianca R. “Electron Beam Pasteurization of Fresh Fruit for Neutropenic Diet: E-beam Reduces Bioburden While Preserving Quality.” 2013. Web. 05 Dec 2020.

Vancouver:

Smith BR. Electron Beam Pasteurization of Fresh Fruit for Neutropenic Diet: E-beam Reduces Bioburden While Preserving Quality. [Internet] [Masters thesis]. Texas A&M University; 2013. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/151381.

Council of Science Editors:

Smith BR. Electron Beam Pasteurization of Fresh Fruit for Neutropenic Diet: E-beam Reduces Bioburden While Preserving Quality. [Masters Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/151381


Texas A&M University

4. Dole, Megan Paige. Efficacy of Direct Fed Microbial Components Compared to Traditional Feeding Programs Against Salmonellosis and Performance of Turkey Poults.

Degree: MS, Poultry Science, 2016, Texas A&M University

 The research evaluated in this thesis focuses on Salmonella infection in turkeys. In both experiments, poults were randomly placed into pens of four experimental treatment… (more)

Subjects/Keywords: Salmonella; Turkey

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APA (6th Edition):

Dole, M. P. (2016). Efficacy of Direct Fed Microbial Components Compared to Traditional Feeding Programs Against Salmonellosis and Performance of Turkey Poults. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/187319

Chicago Manual of Style (16th Edition):

Dole, Megan Paige. “Efficacy of Direct Fed Microbial Components Compared to Traditional Feeding Programs Against Salmonellosis and Performance of Turkey Poults.” 2016. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/187319.

MLA Handbook (7th Edition):

Dole, Megan Paige. “Efficacy of Direct Fed Microbial Components Compared to Traditional Feeding Programs Against Salmonellosis and Performance of Turkey Poults.” 2016. Web. 05 Dec 2020.

Vancouver:

Dole MP. Efficacy of Direct Fed Microbial Components Compared to Traditional Feeding Programs Against Salmonellosis and Performance of Turkey Poults. [Internet] [Masters thesis]. Texas A&M University; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/187319.

Council of Science Editors:

Dole MP. Efficacy of Direct Fed Microbial Components Compared to Traditional Feeding Programs Against Salmonellosis and Performance of Turkey Poults. [Masters Thesis]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/187319


Texas A&M University

5. Shayanfar, Shima. Molecular Responses of Non-O157 Shiga Toxin Producing E.coli When Exposed to Acid Stress and Electron Beam Irradiation in Strawberry Matrix.

Degree: PhD, Food Science and Technology, 2016, Texas A&M University

 Non-O157 Shiga toxin producing E.coli (STEC) serogroups are responsible for a growing number of food-related illnesses around the world. These serogroups experience dramatic pH fluctuations… (more)

Subjects/Keywords: STEC; Strawberries; Electron Beam; Food Safety; Metabolomics; Transciptomics; QMRA

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APA (6th Edition):

Shayanfar, S. (2016). Molecular Responses of Non-O157 Shiga Toxin Producing E.coli When Exposed to Acid Stress and Electron Beam Irradiation in Strawberry Matrix. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/159017

Chicago Manual of Style (16th Edition):

Shayanfar, Shima. “Molecular Responses of Non-O157 Shiga Toxin Producing E.coli When Exposed to Acid Stress and Electron Beam Irradiation in Strawberry Matrix.” 2016. Doctoral Dissertation, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/159017.

MLA Handbook (7th Edition):

Shayanfar, Shima. “Molecular Responses of Non-O157 Shiga Toxin Producing E.coli When Exposed to Acid Stress and Electron Beam Irradiation in Strawberry Matrix.” 2016. Web. 05 Dec 2020.

Vancouver:

Shayanfar S. Molecular Responses of Non-O157 Shiga Toxin Producing E.coli When Exposed to Acid Stress and Electron Beam Irradiation in Strawberry Matrix. [Internet] [Doctoral dissertation]. Texas A&M University; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/159017.

Council of Science Editors:

Shayanfar S. Molecular Responses of Non-O157 Shiga Toxin Producing E.coli When Exposed to Acid Stress and Electron Beam Irradiation in Strawberry Matrix. [Doctoral Dissertation]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/159017


Texas A&M University

6. Yao, Tianyu. Brew Methods Effect on Coffee Flavor and Aroma.

Degree: MS, Food Science and Technology, 2017, Texas A&M University

 Coffee is one of the most popular aromatic hot drinks in the world. Numerous coffee brewing methods have been developed to make a cup of… (more)

Subjects/Keywords: coffee; brew; sensory; flavor; aroma; GC/MS

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APA (6th Edition):

Yao, T. (2017). Brew Methods Effect on Coffee Flavor and Aroma. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/174893

Chicago Manual of Style (16th Edition):

Yao, Tianyu. “Brew Methods Effect on Coffee Flavor and Aroma.” 2017. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/174893.

MLA Handbook (7th Edition):

Yao, Tianyu. “Brew Methods Effect on Coffee Flavor and Aroma.” 2017. Web. 05 Dec 2020.

Vancouver:

Yao T. Brew Methods Effect on Coffee Flavor and Aroma. [Internet] [Masters thesis]. Texas A&M University; 2017. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/174893.

Council of Science Editors:

Yao T. Brew Methods Effect on Coffee Flavor and Aroma. [Masters Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/174893


Texas A&M University

7. Aguirre Cando, Maria Elizabeth. Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken.

Degree: MS, Food Science and Technology, 2016, Texas A&M University

 The broiler industry has a variable meat texture issue known as woody breast. This research compares quality attributes of normal (NOR) and severe woody breast… (more)

Subjects/Keywords: sensory analysis; woody breast; marinated chicken; TPA

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APA (6th Edition):

Aguirre Cando, M. E. (2016). Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/157833

Chicago Manual of Style (16th Edition):

Aguirre Cando, Maria Elizabeth. “Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken.” 2016. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/157833.

MLA Handbook (7th Edition):

Aguirre Cando, Maria Elizabeth. “Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken.” 2016. Web. 05 Dec 2020.

Vancouver:

Aguirre Cando ME. Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken. [Internet] [Masters thesis]. Texas A&M University; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/157833.

Council of Science Editors:

Aguirre Cando ME. Descriptive Sensory and Texture Profile Analysis of Woody Breast in Marinated Chicken. [Masters Thesis]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/157833


Texas A&M University

8. Blount, Rachel Lucette. The Effect of a Saccharomyces Cerevisiae Fermentation Product on Egg Production, Component Yield and Composition in Laying Hens.

Degree: MS, Poultry Science, 2016, Texas A&M University

 Research undertakings have indicated that the hen’s diet has an impact on the quality of the eggs she produces. Healthier birds generally result in greater… (more)

Subjects/Keywords: eggs; egg products; feed additives; yeast fermentation product

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APA (6th Edition):

Blount, R. L. (2016). The Effect of a Saccharomyces Cerevisiae Fermentation Product on Egg Production, Component Yield and Composition in Laying Hens. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/158614

Chicago Manual of Style (16th Edition):

Blount, Rachel Lucette. “The Effect of a Saccharomyces Cerevisiae Fermentation Product on Egg Production, Component Yield and Composition in Laying Hens.” 2016. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/158614.

MLA Handbook (7th Edition):

Blount, Rachel Lucette. “The Effect of a Saccharomyces Cerevisiae Fermentation Product on Egg Production, Component Yield and Composition in Laying Hens.” 2016. Web. 05 Dec 2020.

Vancouver:

Blount RL. The Effect of a Saccharomyces Cerevisiae Fermentation Product on Egg Production, Component Yield and Composition in Laying Hens. [Internet] [Masters thesis]. Texas A&M University; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/158614.

Council of Science Editors:

Blount RL. The Effect of a Saccharomyces Cerevisiae Fermentation Product on Egg Production, Component Yield and Composition in Laying Hens. [Masters Thesis]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/158614


Texas A&M University

9. Price, Paul Thomas. Food Safety and Heat Stress Response of Broiler Chickens Fed a Saccharomyces Cerevisiae Fermentation Product.

Degree: MS, Poultry Science, 2016, Texas A&M University

 A study was conducted to 1) evaluate the effects of feeding S. Cerevisiae fermentation product on Salmonella prevalence and numbers in ceca, carcass, and parts… (more)

Subjects/Keywords: heat stress; salmonella; broilers; welfare; ceca

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APA (6th Edition):

Price, P. T. (2016). Food Safety and Heat Stress Response of Broiler Chickens Fed a Saccharomyces Cerevisiae Fermentation Product. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/158684

Chicago Manual of Style (16th Edition):

Price, Paul Thomas. “Food Safety and Heat Stress Response of Broiler Chickens Fed a Saccharomyces Cerevisiae Fermentation Product.” 2016. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/158684.

MLA Handbook (7th Edition):

Price, Paul Thomas. “Food Safety and Heat Stress Response of Broiler Chickens Fed a Saccharomyces Cerevisiae Fermentation Product.” 2016. Web. 05 Dec 2020.

Vancouver:

Price PT. Food Safety and Heat Stress Response of Broiler Chickens Fed a Saccharomyces Cerevisiae Fermentation Product. [Internet] [Masters thesis]. Texas A&M University; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/158684.

Council of Science Editors:

Price PT. Food Safety and Heat Stress Response of Broiler Chickens Fed a Saccharomyces Cerevisiae Fermentation Product. [Masters Thesis]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/158684


Texas A&M University

10. Al-Ajeeli, Morouj N. Development of Best Practices for Shell Egg Disinfection Based upon Efficacy and Egg Quality.

Degree: MS, Food Science and Technology, 2013, Texas A&M University

 This study was conducted to compare current commercial egg sanitizers to new technologies developed to improve egg safety and quality. Objectives included: 1) conduct a… (more)

Subjects/Keywords: egg processing; chlorine; quaternary ammonium compounds; hydrogen peroxide; sanitization method; sensory evaluation; aerobic plate counts, Salmonella; egg disinfection

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APA (6th Edition):

Al-Ajeeli, M. N. (2013). Development of Best Practices for Shell Egg Disinfection Based upon Efficacy and Egg Quality. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/151915

Chicago Manual of Style (16th Edition):

Al-Ajeeli, Morouj N. “Development of Best Practices for Shell Egg Disinfection Based upon Efficacy and Egg Quality.” 2013. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/151915.

MLA Handbook (7th Edition):

Al-Ajeeli, Morouj N. “Development of Best Practices for Shell Egg Disinfection Based upon Efficacy and Egg Quality.” 2013. Web. 05 Dec 2020.

Vancouver:

Al-Ajeeli MN. Development of Best Practices for Shell Egg Disinfection Based upon Efficacy and Egg Quality. [Internet] [Masters thesis]. Texas A&M University; 2013. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/151915.

Council of Science Editors:

Al-Ajeeli MN. Development of Best Practices for Shell Egg Disinfection Based upon Efficacy and Egg Quality. [Masters Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/151915


Texas A&M University

11. Park, Jung-Woo. Effects of Yeast Product on Modulating the Adaptive Immune Function in Broilers.

Degree: MS, Poultry Science, 2014, Texas A&M University

 In this study, Saccharomyces cerevisiae fermentation yeast product was fed to broilers to investigate the effect of yeast products on the broiler immune function. The… (more)

Subjects/Keywords: Poultry Immunology; Yeast product

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APA (6th Edition):

Park, J. (2014). Effects of Yeast Product on Modulating the Adaptive Immune Function in Broilers. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/153890

Chicago Manual of Style (16th Edition):

Park, Jung-Woo. “Effects of Yeast Product on Modulating the Adaptive Immune Function in Broilers.” 2014. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/153890.

MLA Handbook (7th Edition):

Park, Jung-Woo. “Effects of Yeast Product on Modulating the Adaptive Immune Function in Broilers.” 2014. Web. 05 Dec 2020.

Vancouver:

Park J. Effects of Yeast Product on Modulating the Adaptive Immune Function in Broilers. [Internet] [Masters thesis]. Texas A&M University; 2014. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/153890.

Council of Science Editors:

Park J. Effects of Yeast Product on Modulating the Adaptive Immune Function in Broilers. [Masters Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/153890


Texas A&M University

12. Sanchez Pena, Ana. Controlling Salmonella in Poultry using Bacteriophages.

Degree: MS, Food Science and Technology, 2012, Texas A&M University

 Public health concerns associated with high prevalence of foodborne salmonellosis, the emergence of antibiotic-resistant organisms and the identification of poultry meat and products as one… (more)

Subjects/Keywords: Salmonella; bacteriophages; chicken breast; antimicrobial

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APA (6th Edition):

Sanchez Pena, A. (2012). Controlling Salmonella in Poultry using Bacteriophages. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11850

Chicago Manual of Style (16th Edition):

Sanchez Pena, Ana. “Controlling Salmonella in Poultry using Bacteriophages.” 2012. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11850.

MLA Handbook (7th Edition):

Sanchez Pena, Ana. “Controlling Salmonella in Poultry using Bacteriophages.” 2012. Web. 05 Dec 2020.

Vancouver:

Sanchez Pena A. Controlling Salmonella in Poultry using Bacteriophages. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11850.

Council of Science Editors:

Sanchez Pena A. Controlling Salmonella in Poultry using Bacteriophages. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11850


Texas A&M University

13. Yeater, Michael C. A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets.

Degree: MS, Food Science and Technology, 2013, Texas A&M University

 Chicken nuggets are commonly made with varying levels of textured vegetable proteins such as soy and wheat, for their ability to bind water and their… (more)

Subjects/Keywords: Chicken Nugget; Textured Vegetable Protein; Soy; Wheat

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APA (6th Edition):

Yeater, M. C. (2013). A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/149411

Chicago Manual of Style (16th Edition):

Yeater, Michael C. “A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets.” 2013. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/149411.

MLA Handbook (7th Edition):

Yeater, Michael C. “A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets.” 2013. Web. 05 Dec 2020.

Vancouver:

Yeater MC. A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets. [Internet] [Masters thesis]. Texas A&M University; 2013. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/149411.

Council of Science Editors:

Yeater MC. A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets. [Masters Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/149411


Texas A&M University

14. Hendricks, Matthew Benton. Developing Best Practices for Small and Very Small Pork Processing Plants to Improve Food Safety.

Degree: MS, Animal Science, 2013, Texas A&M University

 Best practices have previously been developed for beef slaughter and further processing operations with input from academic and industry leaders. Best practices for pork processors… (more)

Subjects/Keywords: Food safety; Meat processing; Pork; Best practices

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APA (6th Edition):

Hendricks, M. B. (2013). Developing Best Practices for Small and Very Small Pork Processing Plants to Improve Food Safety. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/149563

Chicago Manual of Style (16th Edition):

Hendricks, Matthew Benton. “Developing Best Practices for Small and Very Small Pork Processing Plants to Improve Food Safety.” 2013. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/149563.

MLA Handbook (7th Edition):

Hendricks, Matthew Benton. “Developing Best Practices for Small and Very Small Pork Processing Plants to Improve Food Safety.” 2013. Web. 05 Dec 2020.

Vancouver:

Hendricks MB. Developing Best Practices for Small and Very Small Pork Processing Plants to Improve Food Safety. [Internet] [Masters thesis]. Texas A&M University; 2013. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/149563.

Council of Science Editors:

Hendricks MB. Developing Best Practices for Small and Very Small Pork Processing Plants to Improve Food Safety. [Masters Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/149563


Texas A&M University

15. Froebel, Lindy. Consumers' Perceptions of Animal-Based Food Products and Advertisements.

Degree: MS, Agricultural Leadership, Education, and Communications, 2015, Texas A&M University

 Grocery sales circulars influence consumers’ purchasing decision, but limited research has been conducted on them. The purpose of this study was to discover current advertisement… (more)

Subjects/Keywords: Grocery Circulars; Consumer Survey; Grocery Advertisements; Animal-Based Food Products

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APA (6th Edition):

Froebel, L. (2015). Consumers' Perceptions of Animal-Based Food Products and Advertisements. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/155330

Chicago Manual of Style (16th Edition):

Froebel, Lindy. “Consumers' Perceptions of Animal-Based Food Products and Advertisements.” 2015. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/155330.

MLA Handbook (7th Edition):

Froebel, Lindy. “Consumers' Perceptions of Animal-Based Food Products and Advertisements.” 2015. Web. 05 Dec 2020.

Vancouver:

Froebel L. Consumers' Perceptions of Animal-Based Food Products and Advertisements. [Internet] [Masters thesis]. Texas A&M University; 2015. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/155330.

Council of Science Editors:

Froebel L. Consumers' Perceptions of Animal-Based Food Products and Advertisements. [Masters Thesis]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/155330


Texas A&M University

16. Yeater, Michael Christian. Strategies to Extend the Shelf Life of Aerobically Stored Beef Trimmings.

Degree: PhD, Animal Science, 2016, Texas A&M University

 Shelf life for fresh beef trimmings is often determined qualitatively based on color, lipid oxidation, microbial growth, and off odors and flavors. The first study… (more)

Subjects/Keywords: shelf life; beef trimmings; NADH

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APA (6th Edition):

Yeater, M. C. (2016). Strategies to Extend the Shelf Life of Aerobically Stored Beef Trimmings. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/158717

Chicago Manual of Style (16th Edition):

Yeater, Michael Christian. “Strategies to Extend the Shelf Life of Aerobically Stored Beef Trimmings.” 2016. Doctoral Dissertation, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/158717.

MLA Handbook (7th Edition):

Yeater, Michael Christian. “Strategies to Extend the Shelf Life of Aerobically Stored Beef Trimmings.” 2016. Web. 05 Dec 2020.

Vancouver:

Yeater MC. Strategies to Extend the Shelf Life of Aerobically Stored Beef Trimmings. [Internet] [Doctoral dissertation]. Texas A&M University; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/158717.

Council of Science Editors:

Yeater MC. Strategies to Extend the Shelf Life of Aerobically Stored Beef Trimmings. [Doctoral Dissertation]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/158717


Texas A&M University

17. Hashim, Mohammed Malik. Study of the Yeast Cell Wall Components, Mannan Oligosaccharide and Beta Glucan, to Determine Their Individual and Synergistic Influence on Broiler Performance Under Pathologic Stress.

Degree: PhD, Poultry Science, 2016, Texas A&M University

 Different supplementations or strategies have been proposed as alternatives to the use of antibiotics at sub-therapeutic levels in chickens. Mannan oligosaccharides (MOS) and β-glucans have… (more)

Subjects/Keywords: yeast cell wall; mannan oligosaccharides; glucan; Saccharomyces cerevisiae; Euglena gracilis; Clostridium perfringens; peptide arrays; broiler

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APA (6th Edition):

Hashim, M. M. (2016). Study of the Yeast Cell Wall Components, Mannan Oligosaccharide and Beta Glucan, to Determine Their Individual and Synergistic Influence on Broiler Performance Under Pathologic Stress. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/157802

Chicago Manual of Style (16th Edition):

Hashim, Mohammed Malik. “Study of the Yeast Cell Wall Components, Mannan Oligosaccharide and Beta Glucan, to Determine Their Individual and Synergistic Influence on Broiler Performance Under Pathologic Stress.” 2016. Doctoral Dissertation, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/157802.

MLA Handbook (7th Edition):

Hashim, Mohammed Malik. “Study of the Yeast Cell Wall Components, Mannan Oligosaccharide and Beta Glucan, to Determine Their Individual and Synergistic Influence on Broiler Performance Under Pathologic Stress.” 2016. Web. 05 Dec 2020.

Vancouver:

Hashim MM. Study of the Yeast Cell Wall Components, Mannan Oligosaccharide and Beta Glucan, to Determine Their Individual and Synergistic Influence on Broiler Performance Under Pathologic Stress. [Internet] [Doctoral dissertation]. Texas A&M University; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/157802.

Council of Science Editors:

Hashim MM. Study of the Yeast Cell Wall Components, Mannan Oligosaccharide and Beta Glucan, to Determine Their Individual and Synergistic Influence on Broiler Performance Under Pathologic Stress. [Doctoral Dissertation]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/157802


Texas A&M University

18. Al-Ajeeli, Morouj Nayaf Hasan. Evaluation of Performance of Hy-line Brown Laying Hens Fed Soybean and Soybean-free Diets Using Cage and Free-range Rearing Systems.

Degree: PhD, Poultry Science, 2017, Texas A&M University

 This study was conducted to evaluate the performance of Hy-line Brown laying hens reared in caged or free-range facilities and fed two different diets: soybean… (more)

Subjects/Keywords: Hy-line Brown; Cage; Free-range; Soybean meal; Yeast cell wall

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APA (6th Edition):

Al-Ajeeli, M. N. H. (2017). Evaluation of Performance of Hy-line Brown Laying Hens Fed Soybean and Soybean-free Diets Using Cage and Free-range Rearing Systems. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/173073

Chicago Manual of Style (16th Edition):

Al-Ajeeli, Morouj Nayaf Hasan. “Evaluation of Performance of Hy-line Brown Laying Hens Fed Soybean and Soybean-free Diets Using Cage and Free-range Rearing Systems.” 2017. Doctoral Dissertation, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/173073.

MLA Handbook (7th Edition):

Al-Ajeeli, Morouj Nayaf Hasan. “Evaluation of Performance of Hy-line Brown Laying Hens Fed Soybean and Soybean-free Diets Using Cage and Free-range Rearing Systems.” 2017. Web. 05 Dec 2020.

Vancouver:

Al-Ajeeli MNH. Evaluation of Performance of Hy-line Brown Laying Hens Fed Soybean and Soybean-free Diets Using Cage and Free-range Rearing Systems. [Internet] [Doctoral dissertation]. Texas A&M University; 2017. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/173073.

Council of Science Editors:

Al-Ajeeli MNH. Evaluation of Performance of Hy-line Brown Laying Hens Fed Soybean and Soybean-free Diets Using Cage and Free-range Rearing Systems. [Doctoral Dissertation]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/173073


Texas A&M University

19. Abdaljaleel, Raghad Ali. Effect of Yeast Cell Wall Supplementation on Ideal Threonine to Lysine Ratios in Broilers as Measured by Performance, Intestinal Morphology, Ileal Digestibility and Mucin Secretion.

Degree: PhD, Poultry Science, 2018, Texas A&M University

 This research was conducted to evaluate the effect of yeast cell wall (YCW) supplementation on different ideal threonine to lysine ratios as measured by performance,… (more)

Subjects/Keywords: Threonine; Lysine; Yeast Cell wall; Broiler; Intestinal Morphology; Digestibility

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APA (6th Edition):

Abdaljaleel, R. A. (2018). Effect of Yeast Cell Wall Supplementation on Ideal Threonine to Lysine Ratios in Broilers as Measured by Performance, Intestinal Morphology, Ileal Digestibility and Mucin Secretion. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/173416

Chicago Manual of Style (16th Edition):

Abdaljaleel, Raghad Ali. “Effect of Yeast Cell Wall Supplementation on Ideal Threonine to Lysine Ratios in Broilers as Measured by Performance, Intestinal Morphology, Ileal Digestibility and Mucin Secretion.” 2018. Doctoral Dissertation, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/173416.

MLA Handbook (7th Edition):

Abdaljaleel, Raghad Ali. “Effect of Yeast Cell Wall Supplementation on Ideal Threonine to Lysine Ratios in Broilers as Measured by Performance, Intestinal Morphology, Ileal Digestibility and Mucin Secretion.” 2018. Web. 05 Dec 2020.

Vancouver:

Abdaljaleel RA. Effect of Yeast Cell Wall Supplementation on Ideal Threonine to Lysine Ratios in Broilers as Measured by Performance, Intestinal Morphology, Ileal Digestibility and Mucin Secretion. [Internet] [Doctoral dissertation]. Texas A&M University; 2018. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/173416.

Council of Science Editors:

Abdaljaleel RA. Effect of Yeast Cell Wall Supplementation on Ideal Threonine to Lysine Ratios in Broilers as Measured by Performance, Intestinal Morphology, Ileal Digestibility and Mucin Secretion. [Doctoral Dissertation]. Texas A&M University; 2018. Available from: http://hdl.handle.net/1969.1/173416

20. Bodle, Brooke Colette. Nutritional Strategies to Mitigate Woody Breast and White Striping.

Degree: MS, Poultry Science, 2017, Texas A&M University

 The aim of this research program was to evaluate the effect of multiple nutritional strategies on broiler performance, meat yield, and the presence and severity… (more)

Subjects/Keywords: Nutrition; Woody Breast; White Striping

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APA (6th Edition):

Bodle, B. C. (2017). Nutritional Strategies to Mitigate Woody Breast and White Striping. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/173158

Chicago Manual of Style (16th Edition):

Bodle, Brooke Colette. “Nutritional Strategies to Mitigate Woody Breast and White Striping.” 2017. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/173158.

MLA Handbook (7th Edition):

Bodle, Brooke Colette. “Nutritional Strategies to Mitigate Woody Breast and White Striping.” 2017. Web. 05 Dec 2020.

Vancouver:

Bodle BC. Nutritional Strategies to Mitigate Woody Breast and White Striping. [Internet] [Masters thesis]. Texas A&M University; 2017. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/173158.

Council of Science Editors:

Bodle BC. Nutritional Strategies to Mitigate Woody Breast and White Striping. [Masters Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/173158

21. Flores, Cody Andrew. Impact of Xylanase and Other Exogenous Enzymes, Fed Individually and in Combination, with Direct Fed Microbials on Broiler Growth Performance.

Degree: PhD, Poultry Science, 2017, Texas A&M University

 The aim of this research program was to evaluate the inclusion of exogenous enzymes, individually and in combination, with direct fed microbial products on broiler… (more)

Subjects/Keywords: Broiler; Xylanase; DFM; AGP; Performance

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APA (6th Edition):

Flores, C. A. (2017). Impact of Xylanase and Other Exogenous Enzymes, Fed Individually and in Combination, with Direct Fed Microbials on Broiler Growth Performance. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/165950

Chicago Manual of Style (16th Edition):

Flores, Cody Andrew. “Impact of Xylanase and Other Exogenous Enzymes, Fed Individually and in Combination, with Direct Fed Microbials on Broiler Growth Performance.” 2017. Doctoral Dissertation, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/165950.

MLA Handbook (7th Edition):

Flores, Cody Andrew. “Impact of Xylanase and Other Exogenous Enzymes, Fed Individually and in Combination, with Direct Fed Microbials on Broiler Growth Performance.” 2017. Web. 05 Dec 2020.

Vancouver:

Flores CA. Impact of Xylanase and Other Exogenous Enzymes, Fed Individually and in Combination, with Direct Fed Microbials on Broiler Growth Performance. [Internet] [Doctoral dissertation]. Texas A&M University; 2017. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/165950.

Council of Science Editors:

Flores CA. Impact of Xylanase and Other Exogenous Enzymes, Fed Individually and in Combination, with Direct Fed Microbials on Broiler Growth Performance. [Doctoral Dissertation]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/165950

22. Woodring, Kristy Senise. Quality and Sensory Attributes of Shell Eggs Sanitized with a Combination of Hydrogen Peroxide and Ultraviolet Light.

Degree: MS, Poultry Science, 2011, Texas A&M University

 Two experiments were conducted to evaluate the combination of hydrogen peroxide (H2O2) and ultraviolet light (UV) as an alternative eggshell sanitization procedure for shell egg… (more)

Subjects/Keywords: eggs; sanitization; ultraviolet; hydrogen peroxide; sensory

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APA (6th Edition):

Woodring, K. S. (2011). Quality and Sensory Attributes of Shell Eggs Sanitized with a Combination of Hydrogen Peroxide and Ultraviolet Light. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-08-10135

Chicago Manual of Style (16th Edition):

Woodring, Kristy Senise. “Quality and Sensory Attributes of Shell Eggs Sanitized with a Combination of Hydrogen Peroxide and Ultraviolet Light.” 2011. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-2011-08-10135.

MLA Handbook (7th Edition):

Woodring, Kristy Senise. “Quality and Sensory Attributes of Shell Eggs Sanitized with a Combination of Hydrogen Peroxide and Ultraviolet Light.” 2011. Web. 05 Dec 2020.

Vancouver:

Woodring KS. Quality and Sensory Attributes of Shell Eggs Sanitized with a Combination of Hydrogen Peroxide and Ultraviolet Light. [Internet] [Masters thesis]. Texas A&M University; 2011. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-08-10135.

Council of Science Editors:

Woodring KS. Quality and Sensory Attributes of Shell Eggs Sanitized with a Combination of Hydrogen Peroxide and Ultraviolet Light. [Masters Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-08-10135

23. Casco Montenegro, Gerardo. Savorphos as an All Natural Phosphate Replacer in Water and Oil Based Marinades for Rotisserie Birds and Boneless-Skinless Breast.

Degree: MS, Poultry Science, 2013, Texas A&M University

 As consumer demand for all-natural marinades increases, the need to replace phosphate with a natural product that can produce equivalent or improved yield in products… (more)

Subjects/Keywords: Phosphate; Water Marinades; Oil-Water Marinades; SavorPhos

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APA (6th Edition):

Casco Montenegro, G. (2013). Savorphos as an All Natural Phosphate Replacer in Water and Oil Based Marinades for Rotisserie Birds and Boneless-Skinless Breast. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/149567

Chicago Manual of Style (16th Edition):

Casco Montenegro, Gerardo. “Savorphos as an All Natural Phosphate Replacer in Water and Oil Based Marinades for Rotisserie Birds and Boneless-Skinless Breast.” 2013. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/149567.

MLA Handbook (7th Edition):

Casco Montenegro, Gerardo. “Savorphos as an All Natural Phosphate Replacer in Water and Oil Based Marinades for Rotisserie Birds and Boneless-Skinless Breast.” 2013. Web. 05 Dec 2020.

Vancouver:

Casco Montenegro G. Savorphos as an All Natural Phosphate Replacer in Water and Oil Based Marinades for Rotisserie Birds and Boneless-Skinless Breast. [Internet] [Masters thesis]. Texas A&M University; 2013. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/149567.

Council of Science Editors:

Casco Montenegro G. Savorphos as an All Natural Phosphate Replacer in Water and Oil Based Marinades for Rotisserie Birds and Boneless-Skinless Breast. [Masters Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/149567

24. Onafowokan, Ayoola Adebowale. Impacts of Poultry Farm Management Techniques on Control of Salmonella.

Degree: PhD, Food Science and Technology, 2017, Texas A&M University

 Despite Salmonella control interventions in live poultry production, incidences of poultry Salmonella infection have not stopped. These studies evaluated effects of management practices on Salmonella… (more)

Subjects/Keywords: probiotic; layer; hen; egg; salmonella; lighting; broiler; chicken; transmission; temperature; intensity; scheme

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APA (6th Edition):

Onafowokan, A. A. (2017). Impacts of Poultry Farm Management Techniques on Control of Salmonella. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/161329

Chicago Manual of Style (16th Edition):

Onafowokan, Ayoola Adebowale. “Impacts of Poultry Farm Management Techniques on Control of Salmonella.” 2017. Doctoral Dissertation, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/161329.

MLA Handbook (7th Edition):

Onafowokan, Ayoola Adebowale. “Impacts of Poultry Farm Management Techniques on Control of Salmonella.” 2017. Web. 05 Dec 2020.

Vancouver:

Onafowokan AA. Impacts of Poultry Farm Management Techniques on Control of Salmonella. [Internet] [Doctoral dissertation]. Texas A&M University; 2017. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/161329.

Council of Science Editors:

Onafowokan AA. Impacts of Poultry Farm Management Techniques on Control of Salmonella. [Doctoral Dissertation]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/161329

25. Suarez Martinez, Juan Carlos. Evaluation of the Immunomodulatory Capacity of the Functional Metabolites of a Saccharomyces cerevisiae Fermentation Product in Broilers.

Degree: MS, Poultry Science, 2017, Texas A&M University

 Our lab has identified the functional metabolites of Diamond V Original XPC™ (XPC) as a potential strategy to be used by the poultry industry to… (more)

Subjects/Keywords: broilers; Newcastle; LaSota; humoral immunity; cell-mediated immunity

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APA (6th Edition):

Suarez Martinez, J. C. (2017). Evaluation of the Immunomodulatory Capacity of the Functional Metabolites of a Saccharomyces cerevisiae Fermentation Product in Broilers. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/161350

Chicago Manual of Style (16th Edition):

Suarez Martinez, Juan Carlos. “Evaluation of the Immunomodulatory Capacity of the Functional Metabolites of a Saccharomyces cerevisiae Fermentation Product in Broilers.” 2017. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/161350.

MLA Handbook (7th Edition):

Suarez Martinez, Juan Carlos. “Evaluation of the Immunomodulatory Capacity of the Functional Metabolites of a Saccharomyces cerevisiae Fermentation Product in Broilers.” 2017. Web. 05 Dec 2020.

Vancouver:

Suarez Martinez JC. Evaluation of the Immunomodulatory Capacity of the Functional Metabolites of a Saccharomyces cerevisiae Fermentation Product in Broilers. [Internet] [Masters thesis]. Texas A&M University; 2017. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/161350.

Council of Science Editors:

Suarez Martinez JC. Evaluation of the Immunomodulatory Capacity of the Functional Metabolites of a Saccharomyces cerevisiae Fermentation Product in Broilers. [Masters Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/161350

26. Wall, Kayley Rhian. Effects of Grilling Temperature on Tenderness, Juiciness, and Flavor of Ribeye, Strip Loin, and Top Sirloin Steaks.

Degree: MS, Animal Science, 2017, Texas A&M University

 The objective of this study was to characterize the impact of grilling temperature on ribeye, top loin and top sirloin steaks. Boneless ribeye rolls, top… (more)

Subjects/Keywords: Flavor; tenderness; GC/MS-O; grill temperature

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APA (6th Edition):

Wall, K. R. (2017). Effects of Grilling Temperature on Tenderness, Juiciness, and Flavor of Ribeye, Strip Loin, and Top Sirloin Steaks. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/166001

Chicago Manual of Style (16th Edition):

Wall, Kayley Rhian. “Effects of Grilling Temperature on Tenderness, Juiciness, and Flavor of Ribeye, Strip Loin, and Top Sirloin Steaks.” 2017. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/166001.

MLA Handbook (7th Edition):

Wall, Kayley Rhian. “Effects of Grilling Temperature on Tenderness, Juiciness, and Flavor of Ribeye, Strip Loin, and Top Sirloin Steaks.” 2017. Web. 05 Dec 2020.

Vancouver:

Wall KR. Effects of Grilling Temperature on Tenderness, Juiciness, and Flavor of Ribeye, Strip Loin, and Top Sirloin Steaks. [Internet] [Masters thesis]. Texas A&M University; 2017. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/166001.

Council of Science Editors:

Wall KR. Effects of Grilling Temperature on Tenderness, Juiciness, and Flavor of Ribeye, Strip Loin, and Top Sirloin Steaks. [Masters Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/166001

27. Bamsey, Melissa Lindsay. Beef Flavor Myology.

Degree: MS, Animal Science, 2017, Texas A&M University

 Beef flavor is very complex and the most important driver for consumer acceptance. Cooking method, Quality grade (marbling level), and cooked internal temperature may affect… (more)

Subjects/Keywords: Beef; Bovine; Muscle; Myology; Flavor; Sensory; GC/MS; Warner-Bratzler; Tenderness

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APA (6th Edition):

Bamsey, M. L. (2017). Beef Flavor Myology. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/169632

Chicago Manual of Style (16th Edition):

Bamsey, Melissa Lindsay. “Beef Flavor Myology.” 2017. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/169632.

MLA Handbook (7th Edition):

Bamsey, Melissa Lindsay. “Beef Flavor Myology.” 2017. Web. 05 Dec 2020.

Vancouver:

Bamsey ML. Beef Flavor Myology. [Internet] [Masters thesis]. Texas A&M University; 2017. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/169632.

Council of Science Editors:

Bamsey ML. Beef Flavor Myology. [Masters Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/169632

28. Jones-Ibarra, Amie Marie. Evaluation of Salmonella Controls for Offal Rendering and Frames Used in Mechanically Separated Chicken.

Degree: PhD, Poultry Science, 2019, Texas A&M University

 . This study was conducted to verify and continue to enhance the area of food safety within fresh and further processed poultry products. Objectives included:… (more)

Subjects/Keywords: Food Safety; Poultry Science; Offal; Bone Marrow; Salmonella

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APA (6th Edition):

Jones-Ibarra, A. M. (2019). Evaluation of Salmonella Controls for Offal Rendering and Frames Used in Mechanically Separated Chicken. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/187163

Chicago Manual of Style (16th Edition):

Jones-Ibarra, Amie Marie. “Evaluation of Salmonella Controls for Offal Rendering and Frames Used in Mechanically Separated Chicken.” 2019. Doctoral Dissertation, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/187163.

MLA Handbook (7th Edition):

Jones-Ibarra, Amie Marie. “Evaluation of Salmonella Controls for Offal Rendering and Frames Used in Mechanically Separated Chicken.” 2019. Web. 05 Dec 2020.

Vancouver:

Jones-Ibarra AM. Evaluation of Salmonella Controls for Offal Rendering and Frames Used in Mechanically Separated Chicken. [Internet] [Doctoral dissertation]. Texas A&M University; 2019. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/187163.

Council of Science Editors:

Jones-Ibarra AM. Evaluation of Salmonella Controls for Offal Rendering and Frames Used in Mechanically Separated Chicken. [Doctoral Dissertation]. Texas A&M University; 2019. Available from: http://hdl.handle.net/1969.1/187163

29. Hesteande, Blake E. Sorghum Bran in Meat and Poultry.

Degree: MS, Animal Science, 2014, Texas A&M University

 Pre-cooked pork and poultry products contribute more than $6 billion to the meat industry in the US, and are traditionally manufactured and stored as frozen… (more)

Subjects/Keywords: sorghum; meat; poultry; flavor

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APA (6th Edition):

Hesteande, B. E. (2014). Sorghum Bran in Meat and Poultry. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/152516

Chicago Manual of Style (16th Edition):

Hesteande, Blake E. “Sorghum Bran in Meat and Poultry.” 2014. Masters Thesis, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/152516.

MLA Handbook (7th Edition):

Hesteande, Blake E. “Sorghum Bran in Meat and Poultry.” 2014. Web. 05 Dec 2020.

Vancouver:

Hesteande BE. Sorghum Bran in Meat and Poultry. [Internet] [Masters thesis]. Texas A&M University; 2014. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/152516.

Council of Science Editors:

Hesteande BE. Sorghum Bran in Meat and Poultry. [Masters Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/152516

30. Laird, Hannah Lynne. Flavor in Ground Beef and Pork Tenderness.

Degree: PhD, Animal Science, 2019, Texas A&M University

 The restaurant industry has been trying to produce a better hamburger utilizing different formulations and grind treatments to affect flavor and texture attributes in ground… (more)

Subjects/Keywords: ground beef; pork; ground beef flavor; pork tenderness

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APA (6th Edition):

Laird, H. L. (2019). Flavor in Ground Beef and Pork Tenderness. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/187166

Chicago Manual of Style (16th Edition):

Laird, Hannah Lynne. “Flavor in Ground Beef and Pork Tenderness.” 2019. Doctoral Dissertation, Texas A&M University. Accessed December 05, 2020. http://hdl.handle.net/1969.1/187166.

MLA Handbook (7th Edition):

Laird, Hannah Lynne. “Flavor in Ground Beef and Pork Tenderness.” 2019. Web. 05 Dec 2020.

Vancouver:

Laird HL. Flavor in Ground Beef and Pork Tenderness. [Internet] [Doctoral dissertation]. Texas A&M University; 2019. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1969.1/187166.

Council of Science Editors:

Laird HL. Flavor in Ground Beef and Pork Tenderness. [Doctoral Dissertation]. Texas A&M University; 2019. Available from: http://hdl.handle.net/1969.1/187166

.