Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

Sorted by: relevance · author · university · dateNew search

You searched for +publisher:"Texas A&M University" +contributor:("Harris, Kerri B."). Showing records 1 – 24 of 24 total matches.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters


Texas A&M University

1. May, Laura. The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate.

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

 The purpose of this study was to collect and analyze retail cuts from the beef rib and plate that had been identified as needing nutrient… (more)

Subjects/Keywords: Beef; Nutrient Database; Rib and Plate; Retail Cuts; Proximate Analysis

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

May, L. (2011). The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8663

Chicago Manual of Style (16th Edition):

May, Laura. “The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate.” 2011. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8663.

MLA Handbook (7th Edition):

May, Laura. “The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate.” 2011. Web. 09 Mar 2021.

Vancouver:

May L. The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate. [Internet] [Masters thesis]. Texas A&M University; 2011. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8663.

Council of Science Editors:

May L. The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate. [Masters Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8663


Texas A&M University

2. Laster, Brittany Anise. Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals.

Degree: MS, Animal Science, 2012, Texas A&M University

 This study was conducted to determine the effectiveness of trimming the original external carcass surfaces from subprimals during fabrication on the reduction of surrogates for… (more)

Subjects/Keywords: Beef; Carcass Trimming; Escherichia coli O157:H7; Surrogates

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Laster, B. A. (2012). Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-9014

Chicago Manual of Style (16th Edition):

Laster, Brittany Anise. “Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-9014.

MLA Handbook (7th Edition):

Laster, Brittany Anise. “Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals.” 2012. Web. 09 Mar 2021.

Vancouver:

Laster BA. Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-9014.

Council of Science Editors:

Laster BA. Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-9014


Texas A&M University

3. Smith, Amanda 1987-. Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles.

Degree: MS, Animal Science, 2012, Texas A&M University

 Boneless ribeye rolls (n = 12) and boneless top sirloin butts (n = 12) were obtained from heavy weight carcasses (mean = 407.8 kg), assigned… (more)

Subjects/Keywords: yield; palatability; dry-aging; wet-aging; aging; beef

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Smith, A. 1. (2012). Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148309

Chicago Manual of Style (16th Edition):

Smith, Amanda 1987-. “Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/148309.

MLA Handbook (7th Edition):

Smith, Amanda 1987-. “Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles.” 2012. Web. 09 Mar 2021.

Vancouver:

Smith A1. Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/148309.

Council of Science Editors:

Smith A1. Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148309


Texas A&M University

4. Ulbrich, Carson. Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products.

Degree: MS, Animal Science, 2012, Texas A&M University

 This study evaluated methods for controlling Escherichia coli O157:H7 and Salmonella non-pathogenic bacterial surrogates during the production of marinated non-intact beef products. Hot (~30 degrees… (more)

Subjects/Keywords: E. coli; Non-intact; Beef

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ulbrich, C. (2012). Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148347

Chicago Manual of Style (16th Edition):

Ulbrich, Carson. “Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/148347.

MLA Handbook (7th Edition):

Ulbrich, Carson. “Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products.” 2012. Web. 09 Mar 2021.

Vancouver:

Ulbrich C. Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/148347.

Council of Science Editors:

Ulbrich C. Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148347


Texas A&M University

5. Grimes, Haley. The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round.

Degree: MS, Animal Science, 2012, Texas A&M University

 The objective of this study was to update the existing nutritional data available in the USDA National Nutrient Database for Standard Reference by providing revised… (more)

Subjects/Keywords: nutrient; beef; loin; round

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Grimes, H. (2012). The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-11135

Chicago Manual of Style (16th Edition):

Grimes, Haley. “The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-11135.

MLA Handbook (7th Edition):

Grimes, Haley. “The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round.” 2012. Web. 09 Mar 2021.

Vancouver:

Grimes H. The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-11135.

Council of Science Editors:

Grimes H. The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-11135


Texas A&M University

6. Arnold, John. Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation.

Degree: MS, Animal Science, 2012, Texas A&M University

 This study was conducted to evaluate the impact of low-dose irradiation on beef quality and sensory attributes. Beef top rounds (n=10), bottom round flats (n=10),… (more)

Subjects/Keywords: Irradiation; Beef; Subprimal; Quality; Sensory

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Arnold, J. (2012). Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574

Chicago Manual of Style (16th Edition):

Arnold, John. “Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574.

MLA Handbook (7th Edition):

Arnold, John. “Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation.” 2012. Web. 09 Mar 2021.

Vancouver:

Arnold J. Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574.

Council of Science Editors:

Arnold J. Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574


Texas A&M University

7. McKeith, Russell Owen. The Biological Basis for Animal Variation in Beef Lean Color Stability.

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

 Two experiments were conducted to investigate biochemical factors that influence beef lean color and beef lean color stability. The first study was conducted to investigate… (more)

Subjects/Keywords: beef; meat color; lean color stability; dark cutting beef

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

McKeith, R. O. (2014). The Biological Basis for Animal Variation in Beef Lean Color Stability. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/152742

Chicago Manual of Style (16th Edition):

McKeith, Russell Owen. “The Biological Basis for Animal Variation in Beef Lean Color Stability.” 2014. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/152742.

MLA Handbook (7th Edition):

McKeith, Russell Owen. “The Biological Basis for Animal Variation in Beef Lean Color Stability.” 2014. Web. 09 Mar 2021.

Vancouver:

McKeith RO. The Biological Basis for Animal Variation in Beef Lean Color Stability. [Internet] [Masters thesis]. Texas A&M University; 2014. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/152742.

Council of Science Editors:

McKeith RO. The Biological Basis for Animal Variation in Beef Lean Color Stability. [Masters Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/152742


Texas A&M University

8. Haneklaus, Ashley N. Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas.

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

 This multi-phase project was designed (1) to evaluate existing post-harvest process controls and intervention strategies used to reduce Escherichia coli O157:H7, (2) to evaluate the… (more)

Subjects/Keywords: process control; E. coli; Salmonella; lymph nodes

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Haneklaus, A. N. (2013). Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/149246

Chicago Manual of Style (16th Edition):

Haneklaus, Ashley N. “Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas.” 2013. Doctoral Dissertation, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/149246.

MLA Handbook (7th Edition):

Haneklaus, Ashley N. “Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas.” 2013. Web. 09 Mar 2021.

Vancouver:

Haneklaus AN. Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas. [Internet] [Doctoral dissertation]. Texas A&M University; 2013. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/149246.

Council of Science Editors:

Haneklaus AN. Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas. [Doctoral Dissertation]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/149246

9. Moore, Melanie 1989-. National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers.

Degree: MS, Animal Science, 2012, Texas A&M University

 The National Beef Quality Audit – 2011 assessed the current status of quality and consistency of fed steers and heifers. Beef carcasses (n = 9,802),… (more)

Subjects/Keywords: meat grade; market survey; carcass; beef quality

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Moore, M. 1. (2012). National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148397

Chicago Manual of Style (16th Edition):

Moore, Melanie 1989-. “National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/148397.

MLA Handbook (7th Edition):

Moore, Melanie 1989-. “National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers.” 2012. Web. 09 Mar 2021.

Vancouver:

Moore M1. National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/148397.

Council of Science Editors:

Moore M1. National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148397

10. Labus, Cody John. Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella.

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

 The objective of this study was to identify critical parameters of application for selected harvest and fabrication intervention strategies used to control Escherichia coli O157:H7… (more)

Subjects/Keywords: Intervention; Beef; Surrogates

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Labus, C. J. (2013). Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/149604

Chicago Manual of Style (16th Edition):

Labus, Cody John. “Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella.” 2013. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/149604.

MLA Handbook (7th Edition):

Labus, Cody John. “Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella.” 2013. Web. 09 Mar 2021.

Vancouver:

Labus CJ. Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella. [Internet] [Masters thesis]. Texas A&M University; 2013. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/149604.

Council of Science Editors:

Labus CJ. Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella. [Masters Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/149604

11. Lemmons, Jacob Lynn. Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use.

Degree: MS, Animal Science, 2012, Texas A&M University

 The translocation of Escherichia coli O157:H7 as well as the impact of water washing and partial or complete surface trimming as possible pathogen reduction strategies… (more)

Subjects/Keywords: E. coli O157:H7; translocation; decontamination; beef; non-intact

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lemmons, J. L. (2012). Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9437

Chicago Manual of Style (16th Edition):

Lemmons, Jacob Lynn. “Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9437.

MLA Handbook (7th Edition):

Lemmons, Jacob Lynn. “Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use.” 2012. Web. 09 Mar 2021.

Vancouver:

Lemmons JL. Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9437.

Council of Science Editors:

Lemmons JL. Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9437

12. Nelson, Kayla. In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products.

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

 Numerous outbreaks of foodborne illness have been attributed to non-intact beef (e.g., tenderized, marinated, and enhanced) products contaminated with Escherichia coli O157:H7. Organic acids are… (more)

Subjects/Keywords: Beef; non-intact; E. coli

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Nelson, K. (2013). In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/151326

Chicago Manual of Style (16th Edition):

Nelson, Kayla. “In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products.” 2013. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/151326.

MLA Handbook (7th Edition):

Nelson, Kayla. “In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products.” 2013. Web. 09 Mar 2021.

Vancouver:

Nelson K. In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products. [Internet] [Masters thesis]. Texas A&M University; 2013. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/151326.

Council of Science Editors:

Nelson K. In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products. [Masters Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/151326

13. Aquino, Mayra. Regulation of Zinc Transport in the Choroid Plexus.

Degree: MS, Food Science and Technology, 2014, Texas A&M University

 The choroid plexus epithelium forms the blood-cerebrospinal fluid barrier, but also accumulates and transports nutritive minerals, such as zinc, into and out of the cerebrospinal… (more)

Subjects/Keywords: Zinc; Choroid Plexus

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Aquino, M. (2014). Regulation of Zinc Transport in the Choroid Plexus. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/153201

Chicago Manual of Style (16th Edition):

Aquino, Mayra. “Regulation of Zinc Transport in the Choroid Plexus.” 2014. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/153201.

MLA Handbook (7th Edition):

Aquino, Mayra. “Regulation of Zinc Transport in the Choroid Plexus.” 2014. Web. 09 Mar 2021.

Vancouver:

Aquino M. Regulation of Zinc Transport in the Choroid Plexus. [Internet] [Masters thesis]. Texas A&M University; 2014. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/153201.

Council of Science Editors:

Aquino M. Regulation of Zinc Transport in the Choroid Plexus. [Masters Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/153201

14. Davidson, Melissa A. Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces.

Degree: MS, Food Science and Technology, 2010, Texas A&M University

 This study measured and compared different temperatures and dwell times of hot water treatment on the reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on… (more)

Subjects/Keywords: Salmonella; E. coli O157:H7; Beef; hot water

Page 1 Page 2 Page 3 Page 4 Page 5

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Davidson, M. A. (2010). Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7717

Chicago Manual of Style (16th Edition):

Davidson, Melissa A. “Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7717.

MLA Handbook (7th Edition):

Davidson, Melissa A. “Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces.” 2010. Web. 09 Mar 2021.

Vancouver:

Davidson MA. Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7717.

Council of Science Editors:

Davidson MA. Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7717

15. Winkler, Dawna. Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products.

Degree: MS, Animal Science, 2010, Texas A&M University

 This study was conducted to develop and validate cleaning procedures for different processing equipment of varying complexity and to determine the efficacy of two different… (more)

Subjects/Keywords: pork; cleaning; food allergen; soy; milk; validation

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Winkler, D. (2010). Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205

Chicago Manual of Style (16th Edition):

Winkler, Dawna. “Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205.

MLA Handbook (7th Edition):

Winkler, Dawna. “Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products.” 2010. Web. 09 Mar 2021.

Vancouver:

Winkler D. Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205.

Council of Science Editors:

Winkler D. Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205

16. Gray, Gatlan 1989-. National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics.

Degree: MS, Animal Science, 2012, Texas A&M University

 The instrument grading assessments for the NBQA-2011 evaluated seasonal trends of beef carcass quality and yield attributes over the course of the year. One week… (more)

Subjects/Keywords: NBQA; audit; cooler; slaughter; dairy; beef; seasonal; quality grade; yield grade; fat thickness; marbling; ribeye; heifer; steer; cattle; meat; seasonality; meat grade; market survey; instrument grading; carcass; beef quality

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Gray, G. 1. (2012). National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148394

Chicago Manual of Style (16th Edition):

Gray, Gatlan 1989-. “National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/148394.

MLA Handbook (7th Edition):

Gray, Gatlan 1989-. “National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics.” 2012. Web. 09 Mar 2021.

Vancouver:

Gray G1. National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/148394.

Council of Science Editors:

Gray G1. National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148394

17. Schuehle, Celeste Elaine. Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7.

Degree: MS, Animal Science, 2006, Texas A&M University

 This study was conducted to determine if a relationship exists between temperament, stress response, and the shedding of Escerhichia coli O157:H7. Cattle (n = 150)… (more)

Subjects/Keywords: E. coli O157:H7; Animal temperament

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Schuehle, C. E. (2006). Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/4436

Chicago Manual of Style (16th Edition):

Schuehle, Celeste Elaine. “Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7.” 2006. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/4436.

MLA Handbook (7th Edition):

Schuehle, Celeste Elaine. “Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7.” 2006. Web. 09 Mar 2021.

Vancouver:

Schuehle CE. Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7. [Internet] [Masters thesis]. Texas A&M University; 2006. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/4436.

Council of Science Editors:

Schuehle CE. Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7. [Masters Thesis]. Texas A&M University; 2006. Available from: http://hdl.handle.net/1969.1/4436


Texas A&M University

18. Haneklaus, Ashley. Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards.

Degree: MS, Animal Science, 2010, Texas A&M University

 This study was conducted to determine if alternative heating times and slower cooling times, other than those defined by FSIS, could be utilized and still… (more)

Subjects/Keywords: Performance standards; lethality, stabilization; Salmonella; C. perfringens; S. aureus, Salmonella; Coliforms

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Haneklaus, A. (2010). Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-760

Chicago Manual of Style (16th Edition):

Haneklaus, Ashley. “Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-760.

MLA Handbook (7th Edition):

Haneklaus, Ashley. “Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards.” 2010. Web. 09 Mar 2021.

Vancouver:

Haneklaus A. Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-760.

Council of Science Editors:

Haneklaus A. Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-760


Texas A&M University

19. West, Sarah. The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck.

Degree: MS, Animal Science, 2010, Texas A&M University

 A total of 40 beef arm chucks were collected from three cities across the United States to study the proximate composition of their separable lean.… (more)

Subjects/Keywords: Beef; Nutrient Database; Chuck; Retail Cuts; Proximate Analysis

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

West, S. (2010). The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-764

Chicago Manual of Style (16th Edition):

West, Sarah. “The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-764.

MLA Handbook (7th Edition):

West, Sarah. “The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck.” 2010. Web. 09 Mar 2021.

Vancouver:

West S. The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-764.

Council of Science Editors:

West S. The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-764


Texas A&M University

20. Marquez Gonzalez, Mayra. Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork.

Degree: PhD, Food Science and Technology, 2009, Texas A&M University

 The survival and germination of Clostridium perfringens spores in different heating media and at different heating rates was studied to determine the fate of C.… (more)

Subjects/Keywords: Clostridium perfringens; spores; heat resistance; cooling

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Marquez Gonzalez, M. (2009). Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-3173

Chicago Manual of Style (16th Edition):

Marquez Gonzalez, Mayra. “Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork.” 2009. Doctoral Dissertation, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-3173.

MLA Handbook (7th Edition):

Marquez Gonzalez, Mayra. “Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork.” 2009. Web. 09 Mar 2021.

Vancouver:

Marquez Gonzalez M. Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork. [Internet] [Doctoral dissertation]. Texas A&M University; 2009. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-3173.

Council of Science Editors:

Marquez Gonzalez M. Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork. [Doctoral Dissertation]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-3173


Texas A&M University

21. Muras, Tiffany Marie. Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts.

Degree: MS, Food Science and Technology, 2010, Texas A&M University

 This study was conducted to determine the survival of Escherichia coli O157:H7 and Salmonella Typhimurium in marinade that was used to vacuum tumble beef inside… (more)

Subjects/Keywords: E. coli O157:H7; S. Typhimurium; Inside Skirt; Tri-tip; Non-Intact Beef; Vacuum Tumble Marination

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Muras, T. M. (2010). Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7206

Chicago Manual of Style (16th Edition):

Muras, Tiffany Marie. “Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7206.

MLA Handbook (7th Edition):

Muras, Tiffany Marie. “Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts.” 2010. Web. 09 Mar 2021.

Vancouver:

Muras TM. Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7206.

Council of Science Editors:

Muras TM. Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7206


Texas A&M University

22. Langley, Scott P. Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors.

Degree: MS, Animal Science, 2010, Texas A&M University

 A survey was developed and sent out to each sector of the beef industry (slaughter, non-intact processing and grinding) by using the FSIS Meat, Poultry… (more)

Subjects/Keywords: pathogen interventions; critical control point; industry best practices; E.coli O157:H7; survey

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Langley, S. P. (2010). Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8559

Chicago Manual of Style (16th Edition):

Langley, Scott P. “Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8559.

MLA Handbook (7th Edition):

Langley, Scott P. “Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors.” 2010. Web. 09 Mar 2021.

Vancouver:

Langley SP. Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8559.

Council of Science Editors:

Langley SP. Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8559


Texas A&M University

23. Adams, Carrie Lynn. Benchmarking U.S. beef retail cut composition.

Degree: MS, Animal Science, 2006, Texas A&M University

 An assortment of 1,551 retail cuts were purchased from eleven cities across the United States to study their physical and chemical composition. Information with regard… (more)

Subjects/Keywords: beef; composition

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Adams, C. L. (2006). Benchmarking U.S. beef retail cut composition. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/4292

Chicago Manual of Style (16th Edition):

Adams, Carrie Lynn. “Benchmarking U.S. beef retail cut composition.” 2006. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/4292.

MLA Handbook (7th Edition):

Adams, Carrie Lynn. “Benchmarking U.S. beef retail cut composition.” 2006. Web. 09 Mar 2021.

Vancouver:

Adams CL. Benchmarking U.S. beef retail cut composition. [Internet] [Masters thesis]. Texas A&M University; 2006. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/4292.

Council of Science Editors:

Adams CL. Benchmarking U.S. beef retail cut composition. [Masters Thesis]. Texas A&M University; 2006. Available from: http://hdl.handle.net/1969.1/4292


Texas A&M University

24. Espitia, Felicia Danielle. Validation of Texas beef jerky processing.

Degree: MS, Animal Science, 2009, Texas A&M University

 This study evaluated the thermal drying process commonly used by small and very small beef jerky operations in Texas. It was intended to determine the… (more)

Subjects/Keywords: Beef Jerky; Salmonella; E. coli O157:H7

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Espitia, F. D. (2009). Validation of Texas beef jerky processing. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1719

Chicago Manual of Style (16th Edition):

Espitia, Felicia Danielle. “Validation of Texas beef jerky processing.” 2009. Masters Thesis, Texas A&M University. Accessed March 09, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-1719.

MLA Handbook (7th Edition):

Espitia, Felicia Danielle. “Validation of Texas beef jerky processing.” 2009. Web. 09 Mar 2021.

Vancouver:

Espitia FD. Validation of Texas beef jerky processing. [Internet] [Masters thesis]. Texas A&M University; 2009. [cited 2021 Mar 09]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1719.

Council of Science Editors:

Espitia FD. Validation of Texas beef jerky processing. [Masters Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1719

.