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You searched for subject:( Pork). Showing records 1 – 30 of 469 total matches.

[1] [2] [3] [4] [5] … [16]

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University of Georgia

1. Priyadarshi, Puranjay. Comparative study of the effects of three food proteins on the cooking quality of pork sausages.

Degree: PhD, Food Science, 2013, University of Georgia

 Low-fat pork sausages were prepared with soy protein isolate (SPI), egg albumin (EA) and whey protein isolates (WPI) as binders at 1%, 2% and 3%… (more)

Subjects/Keywords: Pork sausage

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APA (6th Edition):

Priyadarshi, P. (2013). Comparative study of the effects of three food proteins on the cooking quality of pork sausages. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/priyadarshi_puranjay_201312_phd

Chicago Manual of Style (16th Edition):

Priyadarshi, Puranjay. “Comparative study of the effects of three food proteins on the cooking quality of pork sausages.” 2013. Doctoral Dissertation, University of Georgia. Accessed July 08, 2020. http://purl.galileo.usg.edu/uga_etd/priyadarshi_puranjay_201312_phd.

MLA Handbook (7th Edition):

Priyadarshi, Puranjay. “Comparative study of the effects of three food proteins on the cooking quality of pork sausages.” 2013. Web. 08 Jul 2020.

Vancouver:

Priyadarshi P. Comparative study of the effects of three food proteins on the cooking quality of pork sausages. [Internet] [Doctoral dissertation]. University of Georgia; 2013. [cited 2020 Jul 08]. Available from: http://purl.galileo.usg.edu/uga_etd/priyadarshi_puranjay_201312_phd.

Council of Science Editors:

Priyadarshi P. Comparative study of the effects of three food proteins on the cooking quality of pork sausages. [Doctoral Dissertation]. University of Georgia; 2013. Available from: http://purl.galileo.usg.edu/uga_etd/priyadarshi_puranjay_201312_phd


University of Georgia

2. Greene, Micah William. The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine.

Degree: MS, Animal Science, 2001, University of Georgia

 Crossbred gilts were fed a corn/soybean ration containing 0, 0.5, or 2.0% conjugated linoleic acid (CLA) and humanely harvested to determine the effects of CLA… (more)

Subjects/Keywords: Pork

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APA (6th Edition):

Greene, M. W. (2001). The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/greene_micah_w_200112_ms

Chicago Manual of Style (16th Edition):

Greene, Micah William. “The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine.” 2001. Masters Thesis, University of Georgia. Accessed July 08, 2020. http://purl.galileo.usg.edu/uga_etd/greene_micah_w_200112_ms.

MLA Handbook (7th Edition):

Greene, Micah William. “The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine.” 2001. Web. 08 Jul 2020.

Vancouver:

Greene MW. The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine. [Internet] [Masters thesis]. University of Georgia; 2001. [cited 2020 Jul 08]. Available from: http://purl.galileo.usg.edu/uga_etd/greene_micah_w_200112_ms.

Council of Science Editors:

Greene MW. The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine. [Masters Thesis]. University of Georgia; 2001. Available from: http://purl.galileo.usg.edu/uga_etd/greene_micah_w_200112_ms


University of Georgia

3. Park, Hongsin. An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model.

Degree: MS, Agricultural Economics, 2005, University of Georgia

 The pork sector of the agricultural industry is a valuable contributor to the global food supply. Competitiveness considerations and technological change have contributed to the… (more)

Subjects/Keywords: Pork

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APA (6th Edition):

Park, H. (2005). An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/park_hongsin_200505_ms

Chicago Manual of Style (16th Edition):

Park, Hongsin. “An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model.” 2005. Masters Thesis, University of Georgia. Accessed July 08, 2020. http://purl.galileo.usg.edu/uga_etd/park_hongsin_200505_ms.

MLA Handbook (7th Edition):

Park, Hongsin. “An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model.” 2005. Web. 08 Jul 2020.

Vancouver:

Park H. An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model. [Internet] [Masters thesis]. University of Georgia; 2005. [cited 2020 Jul 08]. Available from: http://purl.galileo.usg.edu/uga_etd/park_hongsin_200505_ms.

Council of Science Editors:

Park H. An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model. [Masters Thesis]. University of Georgia; 2005. Available from: http://purl.galileo.usg.edu/uga_etd/park_hongsin_200505_ms


Oregon State University

4. Korten, Charles William. Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.

Degree: MS, Food and Dairy Technology, 1960, Oregon State University

Subjects/Keywords: Pork

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APA (6th Edition):

Korten, C. W. (1960). Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26439

Chicago Manual of Style (16th Edition):

Korten, Charles William. “Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.” 1960. Masters Thesis, Oregon State University. Accessed July 08, 2020. http://hdl.handle.net/1957/26439.

MLA Handbook (7th Edition):

Korten, Charles William. “Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.” 1960. Web. 08 Jul 2020.

Vancouver:

Korten CW. Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork. [Internet] [Masters thesis]. Oregon State University; 1960. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/1957/26439.

Council of Science Editors:

Korten CW. Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork. [Masters Thesis]. Oregon State University; 1960. Available from: http://hdl.handle.net/1957/26439

5. Miller, Melissa Michelle. Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution.

Degree: MS, Animal Science, 2012, University of Georgia

 This study compared the ability of a pork protein solution (PPS) to substitute for a salt/phosphate (CTL) marinade in enhanced pork loins by measuring quality,… (more)

Subjects/Keywords: Pork

…21 Microbiology of Pork Loins… …30 Boneless Pork Loin Collection… …30 Lean Pork Trim Collection… …30 Preparation of Pork Protein Solution… …30 Boneless Pork Loin Selection and Initial Loin Quality Measures… 

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APA (6th Edition):

Miller, M. M. (2012). Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/miller_melissa_m_201208_ms

Chicago Manual of Style (16th Edition):

Miller, Melissa Michelle. “Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution.” 2012. Masters Thesis, University of Georgia. Accessed July 08, 2020. http://purl.galileo.usg.edu/uga_etd/miller_melissa_m_201208_ms.

MLA Handbook (7th Edition):

Miller, Melissa Michelle. “Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution.” 2012. Web. 08 Jul 2020.

Vancouver:

Miller MM. Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution. [Internet] [Masters thesis]. University of Georgia; 2012. [cited 2020 Jul 08]. Available from: http://purl.galileo.usg.edu/uga_etd/miller_melissa_m_201208_ms.

Council of Science Editors:

Miller MM. Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution. [Masters Thesis]. University of Georgia; 2012. Available from: http://purl.galileo.usg.edu/uga_etd/miller_melissa_m_201208_ms


Michigan State University

6. Aberle, Elton David. Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters.

Degree: PhD, Department of Food Science, 1967, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

Aberle, E. D. (1967). Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:34321

Chicago Manual of Style (16th Edition):

Aberle, Elton David. “Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters.” 1967. Doctoral Dissertation, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:34321.

MLA Handbook (7th Edition):

Aberle, Elton David. “Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters.” 1967. Web. 08 Jul 2020.

Vancouver:

Aberle ED. Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters. [Internet] [Doctoral dissertation]. Michigan State University; 1967. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:34321.

Council of Science Editors:

Aberle ED. Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters. [Doctoral Dissertation]. Michigan State University; 1967. Available from: http://etd.lib.msu.edu/islandora/object/etd:34321


Kansas State University

7. McCarthy, John Francis. Some observations on the pH of pork under various conditions.

Degree: 1951, Kansas State University

Subjects/Keywords: Pork

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APA (6th Edition):

McCarthy, J. F. (1951). Some observations on the pH of pork under various conditions. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/17970

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

McCarthy, John Francis. “Some observations on the pH of pork under various conditions.” 1951. Thesis, Kansas State University. Accessed July 08, 2020. http://hdl.handle.net/2097/17970.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

McCarthy, John Francis. “Some observations on the pH of pork under various conditions.” 1951. Web. 08 Jul 2020.

Vancouver:

McCarthy JF. Some observations on the pH of pork under various conditions. [Internet] [Thesis]. Kansas State University; 1951. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/2097/17970.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

McCarthy JF. Some observations on the pH of pork under various conditions. [Thesis]. Kansas State University; 1951. Available from: http://hdl.handle.net/2097/17970

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

8. Cho, Iue Chung. Effect of nitrate on the flavor of cured pork.

Degree: MS, Department of Food Science, 1968, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

Cho, I. C. (1968). Effect of nitrate on the flavor of cured pork. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:39463

Chicago Manual of Style (16th Edition):

Cho, Iue Chung. “Effect of nitrate on the flavor of cured pork.” 1968. Masters Thesis, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:39463.

MLA Handbook (7th Edition):

Cho, Iue Chung. “Effect of nitrate on the flavor of cured pork.” 1968. Web. 08 Jul 2020.

Vancouver:

Cho IC. Effect of nitrate on the flavor of cured pork. [Internet] [Masters thesis]. Michigan State University; 1968. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:39463.

Council of Science Editors:

Cho IC. Effect of nitrate on the flavor of cured pork. [Masters Thesis]. Michigan State University; 1968. Available from: http://etd.lib.msu.edu/islandora/object/etd:39463


Michigan State University

9. Weatherspoon, J. B., 1936-. The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties.

Degree: PhD, Department of Food Science, 1969, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

Weatherspoon, J. B., 1. (1969). The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:23798

Chicago Manual of Style (16th Edition):

Weatherspoon, J. B., 1936-. “The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties.” 1969. Doctoral Dissertation, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:23798.

MLA Handbook (7th Edition):

Weatherspoon, J. B., 1936-. “The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties.” 1969. Web. 08 Jul 2020.

Vancouver:

Weatherspoon, J. B. 1. The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties. [Internet] [Doctoral dissertation]. Michigan State University; 1969. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:23798.

Council of Science Editors:

Weatherspoon, J. B. 1. The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties. [Doctoral Dissertation]. Michigan State University; 1969. Available from: http://etd.lib.msu.edu/islandora/object/etd:23798


Michigan State University

10. Dutson, Thayne R., 1942-. Ultrastructural changes in postmortem porcine muscle.

Degree: PhD, Department of Food Science and Human Nutrition, 1971, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

Dutson, Thayne R., 1. (1971). Ultrastructural changes in postmortem porcine muscle. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:17910

Chicago Manual of Style (16th Edition):

Dutson, Thayne R., 1942-. “Ultrastructural changes in postmortem porcine muscle.” 1971. Doctoral Dissertation, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:17910.

MLA Handbook (7th Edition):

Dutson, Thayne R., 1942-. “Ultrastructural changes in postmortem porcine muscle.” 1971. Web. 08 Jul 2020.

Vancouver:

Dutson, Thayne R. 1. Ultrastructural changes in postmortem porcine muscle. [Internet] [Doctoral dissertation]. Michigan State University; 1971. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:17910.

Council of Science Editors:

Dutson, Thayne R. 1. Ultrastructural changes in postmortem porcine muscle. [Doctoral Dissertation]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:17910


Michigan State University

11. Emerson, John Andrew, 1928-. Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts.

Degree: PhD, 1962, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

Emerson, John Andrew, 1. (1962). Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46522

Chicago Manual of Style (16th Edition):

Emerson, John Andrew, 1928-. “Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts.” 1962. Doctoral Dissertation, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:46522.

MLA Handbook (7th Edition):

Emerson, John Andrew, 1928-. “Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts.” 1962. Web. 08 Jul 2020.

Vancouver:

Emerson, John Andrew 1. Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts. [Internet] [Doctoral dissertation]. Michigan State University; 1962. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46522.

Council of Science Editors:

Emerson, John Andrew 1. Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts. [Doctoral Dissertation]. Michigan State University; 1962. Available from: http://etd.lib.msu.edu/islandora/object/etd:46522


Michigan State University

12. MacLeod, John. The relationship of some linear and area measurements to muscling in pork carcasses.

Degree: MS, Dept. of Animal Husbandry, 1964, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

MacLeod, J. (1964). The relationship of some linear and area measurements to muscling in pork carcasses. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8178

Chicago Manual of Style (16th Edition):

MacLeod, John. “The relationship of some linear and area measurements to muscling in pork carcasses.” 1964. Masters Thesis, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:8178.

MLA Handbook (7th Edition):

MacLeod, John. “The relationship of some linear and area measurements to muscling in pork carcasses.” 1964. Web. 08 Jul 2020.

Vancouver:

MacLeod J. The relationship of some linear and area measurements to muscling in pork carcasses. [Internet] [Masters thesis]. Michigan State University; 1964. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8178.

Council of Science Editors:

MacLeod J. The relationship of some linear and area measurements to muscling in pork carcasses. [Masters Thesis]. Michigan State University; 1964. Available from: http://etd.lib.msu.edu/islandora/object/etd:8178


Michigan State University

13. Koch, Duane Elmer. The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle.

Degree: PhD, Department of Food Science, 1969, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

Koch, D. E. (1969). The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:35282

Chicago Manual of Style (16th Edition):

Koch, Duane Elmer. “The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle.” 1969. Doctoral Dissertation, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:35282.

MLA Handbook (7th Edition):

Koch, Duane Elmer. “The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle.” 1969. Web. 08 Jul 2020.

Vancouver:

Koch DE. The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle. [Internet] [Doctoral dissertation]. Michigan State University; 1969. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:35282.

Council of Science Editors:

Koch DE. The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle. [Doctoral Dissertation]. Michigan State University; 1969. Available from: http://etd.lib.msu.edu/islandora/object/etd:35282


University of Illinois – Urbana-Champaign

14. Wilson, Kyle Benjamin. Establishing the relationships among carcass characteristics and meat quality traits of pork.

Degree: MS, Animal Sciences, 2016, University of Illinois – Urbana-Champaign

 Barrows and gilts (N=1238) with the same genetic background, housing, and management were raised under commercial conditions and marketed when the average pig weight in… (more)

Subjects/Keywords: Pork; Quality

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APA (6th Edition):

Wilson, K. B. (2016). Establishing the relationships among carcass characteristics and meat quality traits of pork. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/95619

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Wilson, Kyle Benjamin. “Establishing the relationships among carcass characteristics and meat quality traits of pork.” 2016. Thesis, University of Illinois – Urbana-Champaign. Accessed July 08, 2020. http://hdl.handle.net/2142/95619.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Wilson, Kyle Benjamin. “Establishing the relationships among carcass characteristics and meat quality traits of pork.” 2016. Web. 08 Jul 2020.

Vancouver:

Wilson KB. Establishing the relationships among carcass characteristics and meat quality traits of pork. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2016. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/2142/95619.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wilson KB. Establishing the relationships among carcass characteristics and meat quality traits of pork. [Thesis]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/95619

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas Tech University

15. Owen, Brian Lee. Improving pork quality by reducing the incidence of P.S.E. pork.

Degree: Animal and Food Sciences, 1995, Texas Tech University

Pork quality has been variously defined, resulting in considerable confusion within the industry. To some people, quality includes factors associated with quantitative yields, as well… (more)

Subjects/Keywords: Pork

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APA (6th Edition):

Owen, B. L. (1995). Improving pork quality by reducing the incidence of P.S.E. pork. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/8812

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Owen, Brian Lee. “Improving pork quality by reducing the incidence of P.S.E. pork.” 1995. Thesis, Texas Tech University. Accessed July 08, 2020. http://hdl.handle.net/2346/8812.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Owen, Brian Lee. “Improving pork quality by reducing the incidence of P.S.E. pork.” 1995. Web. 08 Jul 2020.

Vancouver:

Owen BL. Improving pork quality by reducing the incidence of P.S.E. pork. [Internet] [Thesis]. Texas Tech University; 1995. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/2346/8812.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Owen BL. Improving pork quality by reducing the incidence of P.S.E. pork. [Thesis]. Texas Tech University; 1995. Available from: http://hdl.handle.net/2346/8812

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

16. Ford, Tara K. Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.

Degree: 2005, Texas A&M University

 Fresh, boneless, vacuum-packaged pork loins were obtained from a commercial pork processor and used in a five-part study to examine the effects of sodium chloride… (more)

Subjects/Keywords: pork

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APA (6th Edition):

Ford, T. K. (2005). Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/2687

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ford, Tara K. “Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.” 2005. Thesis, Texas A&M University. Accessed July 08, 2020. http://hdl.handle.net/1969.1/2687.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ford, Tara K. “Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.” 2005. Web. 08 Jul 2020.

Vancouver:

Ford TK. Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. [Internet] [Thesis]. Texas A&M University; 2005. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/1969.1/2687.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ford TK. Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. [Thesis]. Texas A&M University; 2005. Available from: http://hdl.handle.net/1969.1/2687

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

17. Wilson, Anita Kay. Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.

Degree: 1965, Kansas State University

Subjects/Keywords: Pork; Cooking (Pork)

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APA (6th Edition):

Wilson, A. K. (1965). Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16092

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Wilson, Anita Kay. “Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.” 1965. Thesis, Kansas State University. Accessed July 08, 2020. http://hdl.handle.net/2097/16092.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Wilson, Anita Kay. “Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.” 1965. Web. 08 Jul 2020.

Vancouver:

Wilson AK. Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability. [Internet] [Thesis]. Kansas State University; 1965. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/2097/16092.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wilson AK. Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability. [Thesis]. Kansas State University; 1965. Available from: http://hdl.handle.net/2097/16092

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

18. Stachiw, Michael Atkerson. Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products.

Degree: PhD, Department of Food Science and Human Nutrition, 1988, Michigan State University

Subjects/Keywords: Pork – Boning; Pork

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APA (6th Edition):

Stachiw, M. A. (1988). Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:26854

Chicago Manual of Style (16th Edition):

Stachiw, Michael Atkerson. “Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products.” 1988. Doctoral Dissertation, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:26854.

MLA Handbook (7th Edition):

Stachiw, Michael Atkerson. “Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products.” 1988. Web. 08 Jul 2020.

Vancouver:

Stachiw MA. Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products. [Internet] [Doctoral dissertation]. Michigan State University; 1988. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:26854.

Council of Science Editors:

Stachiw MA. Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products. [Doctoral Dissertation]. Michigan State University; 1988. Available from: http://etd.lib.msu.edu/islandora/object/etd:26854


Univerzitet u Beogradu

19. Stajković, Silvana S., 1970-. Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja.

Degree: Fakultet veterinarske medicine, 2017, Univerzitet u Beogradu

Higijena i tehnologija mesa - Kvalitet mesa svinja / Meat hygiene and technology - Meat quality of Pigs

Cilj ovog rada bio je uporedna analiza… (more)

Subjects/Keywords: pig; pork; stress

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APA (6th Edition):

Stajković, Silvana S., 1. (2017). Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:14497/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Stajković, Silvana S., 1970-. “Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja.” 2017. Thesis, Univerzitet u Beogradu. Accessed July 08, 2020. https://fedorabg.bg.ac.rs/fedora/get/o:14497/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Stajković, Silvana S., 1970-. “Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja.” 2017. Web. 08 Jul 2020.

Vancouver:

Stajković, Silvana S. 1. Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja. [Internet] [Thesis]. Univerzitet u Beogradu; 2017. [cited 2020 Jul 08]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:14497/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Stajković, Silvana S. 1. Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja. [Thesis]. Univerzitet u Beogradu; 2017. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:14497/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Illinois – Urbana-Champaign

20. Arkfeld, Emily Katherine. Quantification of variation in pork quality and composition traits.

Degree: PhD, Animal Sciences, 2016, University of Illinois – Urbana-Champaign

 Improving consistency in the U.S. pork supply has long been a goal of producers and processors, though factors contributing to variation in pork composition and… (more)

Subjects/Keywords: Pork quality; Variation

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APA (6th Edition):

Arkfeld, E. K. (2016). Quantification of variation in pork quality and composition traits. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/95448

Chicago Manual of Style (16th Edition):

Arkfeld, Emily Katherine. “Quantification of variation in pork quality and composition traits.” 2016. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed July 08, 2020. http://hdl.handle.net/2142/95448.

MLA Handbook (7th Edition):

Arkfeld, Emily Katherine. “Quantification of variation in pork quality and composition traits.” 2016. Web. 08 Jul 2020.

Vancouver:

Arkfeld EK. Quantification of variation in pork quality and composition traits. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2016. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/2142/95448.

Council of Science Editors:

Arkfeld EK. Quantification of variation in pork quality and composition traits. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/95448


University of Florida

21. Mendes, Kyle M. The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs.

Degree: MS, Animal Sciences, 2018, University of Florida

 The objective of this study was to evaluate the impact of elevated Brassica Carinata meal (BCM) on the growth, feed efficiency, carcass merit, and lean… (more)

Subjects/Keywords: byproduct  – carinata  – pork

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APA (6th Edition):

Mendes, K. M. (2018). The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs. (Masters Thesis). University of Florida. Retrieved from https://ufdc.ufl.edu/UFE0052379

Chicago Manual of Style (16th Edition):

Mendes, Kyle M. “The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs.” 2018. Masters Thesis, University of Florida. Accessed July 08, 2020. https://ufdc.ufl.edu/UFE0052379.

MLA Handbook (7th Edition):

Mendes, Kyle M. “The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs.” 2018. Web. 08 Jul 2020.

Vancouver:

Mendes KM. The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs. [Internet] [Masters thesis]. University of Florida; 2018. [cited 2020 Jul 08]. Available from: https://ufdc.ufl.edu/UFE0052379.

Council of Science Editors:

Mendes KM. The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs. [Masters Thesis]. University of Florida; 2018. Available from: https://ufdc.ufl.edu/UFE0052379


Texas A&M University

22. King, Amanda Mardelle. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.

Degree: 2011, Texas A&M University

 Current industry chilling practices with and without the application of 2 percent L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia… (more)

Subjects/Keywords: pork; variety meats; lactic acid

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APA (6th Edition):

King, A. M. (2011). Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

King, Amanda Mardelle. “Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.” 2011. Thesis, Texas A&M University. Accessed July 08, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

King, Amanda Mardelle. “Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.” 2011. Web. 08 Jul 2020.

Vancouver:

King AM. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. [Internet] [Thesis]. Texas A&M University; 2011. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

King AM. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. [Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

23. Gajana, Christian Sabelo. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.

Degree: Faculty of Science & Agriculture, 2011, University of Fort Hare

 Effects of pre-slaughter handling on pork quality from a smallholder abattoir By Christian Sabelo Gajana A total of 158 pork samples from Landrace and Large… (more)

Subjects/Keywords: Meat cuts – Standards; Pork – Quality

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APA (6th Edition):

Gajana, C. S. (2011). Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. (Thesis). University of Fort Hare. Retrieved from http://hdl.handle.net/10353/434

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gajana, Christian Sabelo. “Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.” 2011. Thesis, University of Fort Hare. Accessed July 08, 2020. http://hdl.handle.net/10353/434.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gajana, Christian Sabelo. “Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.” 2011. Web. 08 Jul 2020.

Vancouver:

Gajana CS. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. [Internet] [Thesis]. University of Fort Hare; 2011. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/10353/434.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gajana CS. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. [Thesis]. University of Fort Hare; 2011. Available from: http://hdl.handle.net/10353/434

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Oregon State University

24. Parker, Nathan B. The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.

Degree: MS, Animal Science, 2016, Oregon State University

 Commercial hog diets in the United States commonly contain lipid sources high in polyunsaturated fatty acids, most notably linoleic acid (18:2). This may result in… (more)

Subjects/Keywords: Pork; Swine  – Feeding and feeds

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APA (6th Edition):

Parker, N. B. (2016). The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/60038

Chicago Manual of Style (16th Edition):

Parker, Nathan B. “The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.” 2016. Masters Thesis, Oregon State University. Accessed July 08, 2020. http://hdl.handle.net/1957/60038.

MLA Handbook (7th Edition):

Parker, Nathan B. “The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.” 2016. Web. 08 Jul 2020.

Vancouver:

Parker NB. The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition. [Internet] [Masters thesis]. Oregon State University; 2016. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/1957/60038.

Council of Science Editors:

Parker NB. The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition. [Masters Thesis]. Oregon State University; 2016. Available from: http://hdl.handle.net/1957/60038


Virginia Tech

25. Elgin, Jennifer May. Determining the Underlying Factors of Fresh Ham Color Variation.

Degree: MS, Animal and Poultry Sciences, 2019, Virginia Tech

 Consumers associate meat color with quality. In some cases, especially in fresh and cured hams, the surface of a ham, whole, boneless or sectioned and… (more)

Subjects/Keywords: pig; pork; glycolysis; myoglobin

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APA (6th Edition):

Elgin, J. M. (2019). Determining the Underlying Factors of Fresh Ham Color Variation. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/91406

Chicago Manual of Style (16th Edition):

Elgin, Jennifer May. “Determining the Underlying Factors of Fresh Ham Color Variation.” 2019. Masters Thesis, Virginia Tech. Accessed July 08, 2020. http://hdl.handle.net/10919/91406.

MLA Handbook (7th Edition):

Elgin, Jennifer May. “Determining the Underlying Factors of Fresh Ham Color Variation.” 2019. Web. 08 Jul 2020.

Vancouver:

Elgin JM. Determining the Underlying Factors of Fresh Ham Color Variation. [Internet] [Masters thesis]. Virginia Tech; 2019. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/10919/91406.

Council of Science Editors:

Elgin JM. Determining the Underlying Factors of Fresh Ham Color Variation. [Masters Thesis]. Virginia Tech; 2019. Available from: http://hdl.handle.net/10919/91406


University of Guelph

26. Sullivan, Alison. Development of New Phenotyping Strategies to Allow for Real-time Belly Primal Selection in Canadian Breeding Hogs .

Degree: 2018, University of Guelph

 This thesis investigated the use of real-time ultrasound for prediction of belly traits in Canadian breeding hogs. Bellies from 17 pigs had the first sixteen… (more)

Subjects/Keywords: belly; pork; genetics; improvement; ultrasound

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APA (6th Edition):

Sullivan, A. (2018). Development of New Phenotyping Strategies to Allow for Real-time Belly Primal Selection in Canadian Breeding Hogs . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/14254

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sullivan, Alison. “Development of New Phenotyping Strategies to Allow for Real-time Belly Primal Selection in Canadian Breeding Hogs .” 2018. Thesis, University of Guelph. Accessed July 08, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/14254.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sullivan, Alison. “Development of New Phenotyping Strategies to Allow for Real-time Belly Primal Selection in Canadian Breeding Hogs .” 2018. Web. 08 Jul 2020.

Vancouver:

Sullivan A. Development of New Phenotyping Strategies to Allow for Real-time Belly Primal Selection in Canadian Breeding Hogs . [Internet] [Thesis]. University of Guelph; 2018. [cited 2020 Jul 08]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/14254.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sullivan A. Development of New Phenotyping Strategies to Allow for Real-time Belly Primal Selection in Canadian Breeding Hogs . [Thesis]. University of Guelph; 2018. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/14254

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

27. Borton, Ronald James. The effects of four species of bacteria on some properties of porcine muscle proteins.

Degree: PhD, Department of Food Science, 1969, Michigan State University

Subjects/Keywords: Pork; Bacteria

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APA (6th Edition):

Borton, R. J. (1969). The effects of four species of bacteria on some properties of porcine muscle proteins. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:41316

Chicago Manual of Style (16th Edition):

Borton, Ronald James. “The effects of four species of bacteria on some properties of porcine muscle proteins.” 1969. Doctoral Dissertation, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:41316.

MLA Handbook (7th Edition):

Borton, Ronald James. “The effects of four species of bacteria on some properties of porcine muscle proteins.” 1969. Web. 08 Jul 2020.

Vancouver:

Borton RJ. The effects of four species of bacteria on some properties of porcine muscle proteins. [Internet] [Doctoral dissertation]. Michigan State University; 1969. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:41316.

Council of Science Editors:

Borton RJ. The effects of four species of bacteria on some properties of porcine muscle proteins. [Doctoral Dissertation]. Michigan State University; 1969. Available from: http://etd.lib.msu.edu/islandora/object/etd:41316


Michigan State University

28. Henry, Wayne Edward, 1932-. The anabolic response of swine to 4-hydroxy-17-alpha-methyltestosterone and relationships between chemical and physical characteristics of pork carcasses.

Degree: PhD, 1962, Michigan State University

Subjects/Keywords: Swine; Pork

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APA (6th Edition):

Henry, Wayne Edward, 1. (1962). The anabolic response of swine to 4-hydroxy-17-alpha-methyltestosterone and relationships between chemical and physical characteristics of pork carcasses. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:18659

Chicago Manual of Style (16th Edition):

Henry, Wayne Edward, 1932-. “The anabolic response of swine to 4-hydroxy-17-alpha-methyltestosterone and relationships between chemical and physical characteristics of pork carcasses.” 1962. Doctoral Dissertation, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:18659.

MLA Handbook (7th Edition):

Henry, Wayne Edward, 1932-. “The anabolic response of swine to 4-hydroxy-17-alpha-methyltestosterone and relationships between chemical and physical characteristics of pork carcasses.” 1962. Web. 08 Jul 2020.

Vancouver:

Henry, Wayne Edward 1. The anabolic response of swine to 4-hydroxy-17-alpha-methyltestosterone and relationships between chemical and physical characteristics of pork carcasses. [Internet] [Doctoral dissertation]. Michigan State University; 1962. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:18659.

Council of Science Editors:

Henry, Wayne Edward 1. The anabolic response of swine to 4-hydroxy-17-alpha-methyltestosterone and relationships between chemical and physical characteristics of pork carcasses. [Doctoral Dissertation]. Michigan State University; 1962. Available from: http://etd.lib.msu.edu/islandora/object/etd:18659


Michigan State University

29. Kauffman, Daniel E. A pork contract market : an investigation into attitudes about and possibilities of such a market for slaughter hogs.

Degree: PhD, Department of Agricultural Economics, 1983, Michigan State University

Subjects/Keywords: Pork – Marketing

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APA (6th Edition):

Kauffman, D. E. (1983). A pork contract market : an investigation into attitudes about and possibilities of such a market for slaughter hogs. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:18397

Chicago Manual of Style (16th Edition):

Kauffman, Daniel E. “A pork contract market : an investigation into attitudes about and possibilities of such a market for slaughter hogs.” 1983. Doctoral Dissertation, Michigan State University. Accessed July 08, 2020. http://etd.lib.msu.edu/islandora/object/etd:18397.

MLA Handbook (7th Edition):

Kauffman, Daniel E. “A pork contract market : an investigation into attitudes about and possibilities of such a market for slaughter hogs.” 1983. Web. 08 Jul 2020.

Vancouver:

Kauffman DE. A pork contract market : an investigation into attitudes about and possibilities of such a market for slaughter hogs. [Internet] [Doctoral dissertation]. Michigan State University; 1983. [cited 2020 Jul 08]. Available from: http://etd.lib.msu.edu/islandora/object/etd:18397.

Council of Science Editors:

Kauffman DE. A pork contract market : an investigation into attitudes about and possibilities of such a market for slaughter hogs. [Doctoral Dissertation]. Michigan State University; 1983. Available from: http://etd.lib.msu.edu/islandora/object/etd:18397

30. Somers, Rosemarie. The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality.

Degree: 2017, North Dakota State University

 Consumers are concerned about antibiotic and ractopamine usage; therefore, alternatives need to be found. Objectives of this study were to investigate the effects of using… (more)

Subjects/Keywords: Marine algae; Swine; Pork

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APA (6th Edition):

Somers, R. (2017). The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality. (Thesis). North Dakota State University. Retrieved from http://hdl.handle.net/10365/28386

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Somers, Rosemarie. “The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality.” 2017. Thesis, North Dakota State University. Accessed July 08, 2020. http://hdl.handle.net/10365/28386.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Somers, Rosemarie. “The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality.” 2017. Web. 08 Jul 2020.

Vancouver:

Somers R. The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality. [Internet] [Thesis]. North Dakota State University; 2017. [cited 2020 Jul 08]. Available from: http://hdl.handle.net/10365/28386.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Somers R. The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality. [Thesis]. North Dakota State University; 2017. Available from: http://hdl.handle.net/10365/28386

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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