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Degree: M.S. in Food Technology  Level: masters

You searched for subject:( family food environment). Showing records 1 – 30 of 49 total matches.

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Texas A&M University

1. Pomenta, Jose Vicente. Chemical and physical characteristics of selected types of sunflower seeds.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Pomenta, J. V. (2012). Chemical and physical characteristics of selected types of sunflower seeds. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-P785

Chicago Manual of Style (16th Edition):

Pomenta, Jose Vicente. “Chemical and physical characteristics of selected types of sunflower seeds.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-P785.

MLA Handbook (7th Edition):

Pomenta, Jose Vicente. “Chemical and physical characteristics of selected types of sunflower seeds.” 2012. Web. 16 Dec 2019.

Vancouver:

Pomenta JV. Chemical and physical characteristics of selected types of sunflower seeds. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-P785.

Council of Science Editors:

Pomenta JV. Chemical and physical characteristics of selected types of sunflower seeds. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-P785


Texas A&M University

2. Chia, Chien-Chun Allan. Effect of maillard reaction on the functional properties of sodium caseinate.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Chia, C. A. (2012). Effect of maillard reaction on the functional properties of sodium caseinate. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-C532

Chicago Manual of Style (16th Edition):

Chia, Chien-Chun Allan. “Effect of maillard reaction on the functional properties of sodium caseinate.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-C532.

MLA Handbook (7th Edition):

Chia, Chien-Chun Allan. “Effect of maillard reaction on the functional properties of sodium caseinate.” 2012. Web. 16 Dec 2019.

Vancouver:

Chia CA. Effect of maillard reaction on the functional properties of sodium caseinate. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-C532.

Council of Science Editors:

Chia CA. Effect of maillard reaction on the functional properties of sodium caseinate. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-C532


Texas A&M University

3. Choy, Ann Ai-Yu. The comparative nutritive value of fillet and minced flesh of some species of fish.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Choy, A. A. (2012). The comparative nutritive value of fillet and minced flesh of some species of fish. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-C552

Chicago Manual of Style (16th Edition):

Choy, Ann Ai-Yu. “The comparative nutritive value of fillet and minced flesh of some species of fish.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-C552.

MLA Handbook (7th Edition):

Choy, Ann Ai-Yu. “The comparative nutritive value of fillet and minced flesh of some species of fish.” 2012. Web. 16 Dec 2019.

Vancouver:

Choy AA. The comparative nutritive value of fillet and minced flesh of some species of fish. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-C552.

Council of Science Editors:

Choy AA. The comparative nutritive value of fillet and minced flesh of some species of fish. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-C552


Texas A&M University

4. Florine, Thomas Edward. Nitrates and detinning in canned carrots.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Florine, T. E. (2012). Nitrates and detinning in canned carrots. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-F637

Chicago Manual of Style (16th Edition):

Florine, Thomas Edward. “Nitrates and detinning in canned carrots.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-F637.

MLA Handbook (7th Edition):

Florine, Thomas Edward. “Nitrates and detinning in canned carrots.” 2012. Web. 16 Dec 2019.

Vancouver:

Florine TE. Nitrates and detinning in canned carrots. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-F637.

Council of Science Editors:

Florine TE. Nitrates and detinning in canned carrots. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-F637


Texas A&M University

5. Migura, Wallace William. Comparison of hydrolytic, transamidative, and esterase activities of cathepsin C from fetal and adult bovine spleen and muscle tissue.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Migura, W. W. (2012). Comparison of hydrolytic, transamidative, and esterase activities of cathepsin C from fetal and adult bovine spleen and muscle tissue. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-M636

Chicago Manual of Style (16th Edition):

Migura, Wallace William. “Comparison of hydrolytic, transamidative, and esterase activities of cathepsin C from fetal and adult bovine spleen and muscle tissue.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-M636.

MLA Handbook (7th Edition):

Migura, Wallace William. “Comparison of hydrolytic, transamidative, and esterase activities of cathepsin C from fetal and adult bovine spleen and muscle tissue.” 2012. Web. 16 Dec 2019.

Vancouver:

Migura WW. Comparison of hydrolytic, transamidative, and esterase activities of cathepsin C from fetal and adult bovine spleen and muscle tissue. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-M636.

Council of Science Editors:

Migura WW. Comparison of hydrolytic, transamidative, and esterase activities of cathepsin C from fetal and adult bovine spleen and muscle tissue. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-M636


Texas A&M University

6. Parial, Lucila Beatrice Calupitan. Relationship between physical, chemical and processing properties of rice.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Parial, L. B. C. (2012). Relationship between physical, chemical and processing properties of rice. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-P231

Chicago Manual of Style (16th Edition):

Parial, Lucila Beatrice Calupitan. “Relationship between physical, chemical and processing properties of rice.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-P231.

MLA Handbook (7th Edition):

Parial, Lucila Beatrice Calupitan. “Relationship between physical, chemical and processing properties of rice.” 2012. Web. 16 Dec 2019.

Vancouver:

Parial LBC. Relationship between physical, chemical and processing properties of rice. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-P231.

Council of Science Editors:

Parial LBC. Relationship between physical, chemical and processing properties of rice. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1968-THESIS-P231


Texas A&M University

7. Hussain, Baha Al-Deen. A study of the lipid composition of two varieties of Iraqi dates and changes in lipid materials during storage.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Hussain, B. A. (2012). A study of the lipid composition of two varieties of Iraqi dates and changes in lipid materials during storage. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-H972

Chicago Manual of Style (16th Edition):

Hussain, Baha Al-Deen. “A study of the lipid composition of two varieties of Iraqi dates and changes in lipid materials during storage.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-H972.

MLA Handbook (7th Edition):

Hussain, Baha Al-Deen. “A study of the lipid composition of two varieties of Iraqi dates and changes in lipid materials during storage.” 2012. Web. 16 Dec 2019.

Vancouver:

Hussain BA. A study of the lipid composition of two varieties of Iraqi dates and changes in lipid materials during storage. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-H972.

Council of Science Editors:

Hussain BA. A study of the lipid composition of two varieties of Iraqi dates and changes in lipid materials during storage. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-H972


Texas A&M University

8. Krishnaprasad, Mittur Nanjappa. Dry milling properties of selected sorghum grain varieties.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Krishnaprasad, M. N. (2012). Dry milling properties of selected sorghum grain varieties. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-K93

Chicago Manual of Style (16th Edition):

Krishnaprasad, Mittur Nanjappa. “Dry milling properties of selected sorghum grain varieties.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-K93.

MLA Handbook (7th Edition):

Krishnaprasad, Mittur Nanjappa. “Dry milling properties of selected sorghum grain varieties.” 2012. Web. 16 Dec 2019.

Vancouver:

Krishnaprasad MN. Dry milling properties of selected sorghum grain varieties. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-K93.

Council of Science Editors:

Krishnaprasad MN. Dry milling properties of selected sorghum grain varieties. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-K93


Texas A&M University

9. Moeller, Patrick Wayne. The isolation and amino acid composition of Cathepsins B and B'.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Moeller, P. W. (2012). The isolation and amino acid composition of Cathepsins B and B'. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-M693

Chicago Manual of Style (16th Edition):

Moeller, Patrick Wayne. “The isolation and amino acid composition of Cathepsins B and B'.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-M693.

MLA Handbook (7th Edition):

Moeller, Patrick Wayne. “The isolation and amino acid composition of Cathepsins B and B'.” 2012. Web. 16 Dec 2019.

Vancouver:

Moeller PW. The isolation and amino acid composition of Cathepsins B and B'. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-M693.

Council of Science Editors:

Moeller PW. The isolation and amino acid composition of Cathepsins B and B'. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-M693


Texas A&M University

10. Mroz, Eva. Microbial flora of fresh and stored shrimp.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Mroz, E. (2012). Microbial flora of fresh and stored shrimp. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-M939

Chicago Manual of Style (16th Edition):

Mroz, Eva. “Microbial flora of fresh and stored shrimp.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-M939.

MLA Handbook (7th Edition):

Mroz, Eva. “Microbial flora of fresh and stored shrimp.” 2012. Web. 16 Dec 2019.

Vancouver:

Mroz E. Microbial flora of fresh and stored shrimp. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-M939.

Council of Science Editors:

Mroz E. Microbial flora of fresh and stored shrimp. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1970-THESIS-M939


Texas A&M University

11. Bogart, Dennis Lee. Comparison of various procedures for estimating microbiological populations of grade A raw milk.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Bogart, D. L. (2012). Comparison of various procedures for estimating microbiological populations of grade A raw milk. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-B674

Chicago Manual of Style (16th Edition):

Bogart, Dennis Lee. “Comparison of various procedures for estimating microbiological populations of grade A raw milk.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-B674.

MLA Handbook (7th Edition):

Bogart, Dennis Lee. “Comparison of various procedures for estimating microbiological populations of grade A raw milk.” 2012. Web. 16 Dec 2019.

Vancouver:

Bogart DL. Comparison of various procedures for estimating microbiological populations of grade A raw milk. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-B674.

Council of Science Editors:

Bogart DL. Comparison of various procedures for estimating microbiological populations of grade A raw milk. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-B674


Texas A&M University

12. Childers, Asa Bill. Comparison of the rate of DDT residue depletion in sheep with normal dietary energy intake, reduced dietary energy intake, and by administration of glucagon.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Childers, A. B. (2012). Comparison of the rate of DDT residue depletion in sheep with normal dietary energy intake, reduced dietary energy intake, and by administration of glucagon. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-C536

Chicago Manual of Style (16th Edition):

Childers, Asa Bill. “Comparison of the rate of DDT residue depletion in sheep with normal dietary energy intake, reduced dietary energy intake, and by administration of glucagon.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-C536.

MLA Handbook (7th Edition):

Childers, Asa Bill. “Comparison of the rate of DDT residue depletion in sheep with normal dietary energy intake, reduced dietary energy intake, and by administration of glucagon.” 2012. Web. 16 Dec 2019.

Vancouver:

Childers AB. Comparison of the rate of DDT residue depletion in sheep with normal dietary energy intake, reduced dietary energy intake, and by administration of glucagon. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-C536.

Council of Science Editors:

Childers AB. Comparison of the rate of DDT residue depletion in sheep with normal dietary energy intake, reduced dietary energy intake, and by administration of glucagon. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-C536


Texas A&M University

13. Curry, James Cannon. Enzymatic solubilization of nitrogenous constituents of carrots.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Curry, J. C. (2012). Enzymatic solubilization of nitrogenous constituents of carrots. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-C976

Chicago Manual of Style (16th Edition):

Curry, James Cannon. “Enzymatic solubilization of nitrogenous constituents of carrots.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-C976.

MLA Handbook (7th Edition):

Curry, James Cannon. “Enzymatic solubilization of nitrogenous constituents of carrots.” 2012. Web. 16 Dec 2019.

Vancouver:

Curry JC. Enzymatic solubilization of nitrogenous constituents of carrots. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-C976.

Council of Science Editors:

Curry JC. Enzymatic solubilization of nitrogenous constituents of carrots. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-C976


Texas A&M University

14. Judkins, Paul Wesley. Classification of coryneform bacteria based on morphological characteristics and numerical taxonomy.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Judkins, P. W. (2012). Classification of coryneform bacteria based on morphological characteristics and numerical taxonomy. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-J92

Chicago Manual of Style (16th Edition):

Judkins, Paul Wesley. “Classification of coryneform bacteria based on morphological characteristics and numerical taxonomy.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-J92.

MLA Handbook (7th Edition):

Judkins, Paul Wesley. “Classification of coryneform bacteria based on morphological characteristics and numerical taxonomy.” 2012. Web. 16 Dec 2019.

Vancouver:

Judkins PW. Classification of coryneform bacteria based on morphological characteristics and numerical taxonomy. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-J92.

Council of Science Editors:

Judkins PW. Classification of coryneform bacteria based on morphological characteristics and numerical taxonomy. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-J92


Texas A&M University

15. Longan, Bobby Jeff. The effect of firming agents on quality of parthenocarpic and normal fresh-pack pickles.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Longan, B. J. (2012). The effect of firming agents on quality of parthenocarpic and normal fresh-pack pickles. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-L850

Chicago Manual of Style (16th Edition):

Longan, Bobby Jeff. “The effect of firming agents on quality of parthenocarpic and normal fresh-pack pickles.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-L850.

MLA Handbook (7th Edition):

Longan, Bobby Jeff. “The effect of firming agents on quality of parthenocarpic and normal fresh-pack pickles.” 2012. Web. 16 Dec 2019.

Vancouver:

Longan BJ. The effect of firming agents on quality of parthenocarpic and normal fresh-pack pickles. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-L850.

Council of Science Editors:

Longan BJ. The effect of firming agents on quality of parthenocarpic and normal fresh-pack pickles. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-L850


Texas A&M University

16. Maxson, Erwin Daniel. Evaluation of methods for analysis of tannins and other polyphenolic compounds in Sorghum bicolor (L. Moench) grain.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Maxson, E. D. (2012). Evaluation of methods for analysis of tannins and other polyphenolic compounds in Sorghum bicolor (L. Moench) grain. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-M464

Chicago Manual of Style (16th Edition):

Maxson, Erwin Daniel. “Evaluation of methods for analysis of tannins and other polyphenolic compounds in Sorghum bicolor (L. Moench) grain.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-M464.

MLA Handbook (7th Edition):

Maxson, Erwin Daniel. “Evaluation of methods for analysis of tannins and other polyphenolic compounds in Sorghum bicolor (L. Moench) grain.” 2012. Web. 16 Dec 2019.

Vancouver:

Maxson ED. Evaluation of methods for analysis of tannins and other polyphenolic compounds in Sorghum bicolor (L. Moench) grain. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-M464.

Council of Science Editors:

Maxson ED. Evaluation of methods for analysis of tannins and other polyphenolic compounds in Sorghum bicolor (L. Moench) grain. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-M464


Texas A&M University

17. Shaw, Ronnie Joe. Quality attributes of four morphological types of tomatoes.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Shaw, R. J. (2012). Quality attributes of four morphological types of tomatoes. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-S535

Chicago Manual of Style (16th Edition):

Shaw, Ronnie Joe. “Quality attributes of four morphological types of tomatoes.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-S535.

MLA Handbook (7th Edition):

Shaw, Ronnie Joe. “Quality attributes of four morphological types of tomatoes.” 2012. Web. 16 Dec 2019.

Vancouver:

Shaw RJ. Quality attributes of four morphological types of tomatoes. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-S535.

Council of Science Editors:

Shaw RJ. Quality attributes of four morphological types of tomatoes. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1971-THESIS-S535


Texas A&M University

18. Bollinger, Dean Herman. Factors affecting the coagulation properties of skimmilk and characteristics of cultured buttermilk.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Bollinger, D. H. (2012). Factors affecting the coagulation properties of skimmilk and characteristics of cultured buttermilk. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-B692

Chicago Manual of Style (16th Edition):

Bollinger, Dean Herman. “Factors affecting the coagulation properties of skimmilk and characteristics of cultured buttermilk.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-B692.

MLA Handbook (7th Edition):

Bollinger, Dean Herman. “Factors affecting the coagulation properties of skimmilk and characteristics of cultured buttermilk.” 2012. Web. 16 Dec 2019.

Vancouver:

Bollinger DH. Factors affecting the coagulation properties of skimmilk and characteristics of cultured buttermilk. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-B692.

Council of Science Editors:

Bollinger DH. Factors affecting the coagulation properties of skimmilk and characteristics of cultured buttermilk. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-B692


Texas A&M University

19. Cunningham, Sammy Doyle. An evaluation of the food potential of a petroleum-grown yeast.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Cunningham, S. D. (2012). An evaluation of the food potential of a petroleum-grown yeast. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-C973

Chicago Manual of Style (16th Edition):

Cunningham, Sammy Doyle. “An evaluation of the food potential of a petroleum-grown yeast.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-C973.

MLA Handbook (7th Edition):

Cunningham, Sammy Doyle. “An evaluation of the food potential of a petroleum-grown yeast.” 2012. Web. 16 Dec 2019.

Vancouver:

Cunningham SD. An evaluation of the food potential of a petroleum-grown yeast. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-C973.

Council of Science Editors:

Cunningham SD. An evaluation of the food potential of a petroleum-grown yeast. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-C973


Texas A&M University

20. Sullins, Richard Don. Subcellular characterization of four sorghum lines that differ in endosperm texture and type.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Sullins, R. D. (2012). Subcellular characterization of four sorghum lines that differ in endosperm texture and type. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-S951

Chicago Manual of Style (16th Edition):

Sullins, Richard Don. “Subcellular characterization of four sorghum lines that differ in endosperm texture and type.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-S951.

MLA Handbook (7th Edition):

Sullins, Richard Don. “Subcellular characterization of four sorghum lines that differ in endosperm texture and type.” 2012. Web. 16 Dec 2019.

Vancouver:

Sullins RD. Subcellular characterization of four sorghum lines that differ in endosperm texture and type. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-S951.

Council of Science Editors:

Sullins RD. Subcellular characterization of four sorghum lines that differ in endosperm texture and type. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-S951


Texas A&M University

21. Wagner, Alfred Bernhart. Component tissues of different morphological types of tomato fruit and their qualitative and quantitative effects on quality of processed product.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Wagner, A. B. (2012). Component tissues of different morphological types of tomato fruit and their qualitative and quantitative effects on quality of processed product. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-W132

Chicago Manual of Style (16th Edition):

Wagner, Alfred Bernhart. “Component tissues of different morphological types of tomato fruit and their qualitative and quantitative effects on quality of processed product.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-W132.

MLA Handbook (7th Edition):

Wagner, Alfred Bernhart. “Component tissues of different morphological types of tomato fruit and their qualitative and quantitative effects on quality of processed product.” 2012. Web. 16 Dec 2019.

Vancouver:

Wagner AB. Component tissues of different morphological types of tomato fruit and their qualitative and quantitative effects on quality of processed product. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-W132.

Council of Science Editors:

Wagner AB. Component tissues of different morphological types of tomato fruit and their qualitative and quantitative effects on quality of processed product. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1972-THESIS-W132


Texas A&M University

22. Duffus, Marvin Laverne. Effect of mastitis on the composition of whey and the yield, composition, and quality of cheddar cheese.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Duffus, M. L. (2012). Effect of mastitis on the composition of whey and the yield, composition, and quality of cheddar cheese. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-D857

Chicago Manual of Style (16th Edition):

Duffus, Marvin Laverne. “Effect of mastitis on the composition of whey and the yield, composition, and quality of cheddar cheese.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-D857.

MLA Handbook (7th Edition):

Duffus, Marvin Laverne. “Effect of mastitis on the composition of whey and the yield, composition, and quality of cheddar cheese.” 2012. Web. 16 Dec 2019.

Vancouver:

Duffus ML. Effect of mastitis on the composition of whey and the yield, composition, and quality of cheddar cheese. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-D857.

Council of Science Editors:

Duffus ML. Effect of mastitis on the composition of whey and the yield, composition, and quality of cheddar cheese. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-D857


Texas A&M University

23. Lee, Nong-Shein. The preparation and properties of a protein concentrate from goat (Capra hirens) muscle.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Lee, N. (2012). The preparation and properties of a protein concentrate from goat (Capra hirens) muscle. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-L479

Chicago Manual of Style (16th Edition):

Lee, Nong-Shein. “The preparation and properties of a protein concentrate from goat (Capra hirens) muscle.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-L479.

MLA Handbook (7th Edition):

Lee, Nong-Shein. “The preparation and properties of a protein concentrate from goat (Capra hirens) muscle.” 2012. Web. 16 Dec 2019.

Vancouver:

Lee N. The preparation and properties of a protein concentrate from goat (Capra hirens) muscle. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-L479.

Council of Science Editors:

Lee N. The preparation and properties of a protein concentrate from goat (Capra hirens) muscle. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-L479


Texas A&M University

24. Verasestakul, Sukoncheun. The effects of antimicrobial treatments and prepressing on the solubility of the protein in copra.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Verasestakul, S. (2012). The effects of antimicrobial treatments and prepressing on the solubility of the protein in copra. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-V476

Chicago Manual of Style (16th Edition):

Verasestakul, Sukoncheun. “The effects of antimicrobial treatments and prepressing on the solubility of the protein in copra.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-V476.

MLA Handbook (7th Edition):

Verasestakul, Sukoncheun. “The effects of antimicrobial treatments and prepressing on the solubility of the protein in copra.” 2012. Web. 16 Dec 2019.

Vancouver:

Verasestakul S. The effects of antimicrobial treatments and prepressing on the solubility of the protein in copra. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-V476.

Council of Science Editors:

Verasestakul S. The effects of antimicrobial treatments and prepressing on the solubility of the protein in copra. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1973-THESIS-V476


Texas A&M University

25. Huffman, Velma Lynn. Certain functional properties of sunflower meal (Helianthus annus).

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Huffman, V. L. (2012). Certain functional properties of sunflower meal (Helianthus annus). (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-H889

Chicago Manual of Style (16th Edition):

Huffman, Velma Lynn. “Certain functional properties of sunflower meal (Helianthus annus).” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-H889.

MLA Handbook (7th Edition):

Huffman, Velma Lynn. “Certain functional properties of sunflower meal (Helianthus annus).” 2012. Web. 16 Dec 2019.

Vancouver:

Huffman VL. Certain functional properties of sunflower meal (Helianthus annus). [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-H889.

Council of Science Editors:

Huffman VL. Certain functional properties of sunflower meal (Helianthus annus). [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-H889


Texas A&M University

26. Taranto, Michael Vincent. Parameters affecting production and character of an extrusion texturized protein product from defatted glandless cottonseed meal.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Taranto, M. V. (2012). Parameters affecting production and character of an extrusion texturized protein product from defatted glandless cottonseed meal. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-T176

Chicago Manual of Style (16th Edition):

Taranto, Michael Vincent. “Parameters affecting production and character of an extrusion texturized protein product from defatted glandless cottonseed meal.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-T176.

MLA Handbook (7th Edition):

Taranto, Michael Vincent. “Parameters affecting production and character of an extrusion texturized protein product from defatted glandless cottonseed meal.” 2012. Web. 16 Dec 2019.

Vancouver:

Taranto MV. Parameters affecting production and character of an extrusion texturized protein product from defatted glandless cottonseed meal. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-T176.

Council of Science Editors:

Taranto MV. Parameters affecting production and character of an extrusion texturized protein product from defatted glandless cottonseed meal. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-T176


Texas A&M University

27. Yeh, Chia-Ping Salome. Production of a basic raw material with acceptable texture and taste from minced Atlantic croaker (Micropogon undulatus).

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Yeh, C. S. (2012). Production of a basic raw material with acceptable texture and taste from minced Atlantic croaker (Micropogon undulatus). (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-Y43

Chicago Manual of Style (16th Edition):

Yeh, Chia-Ping Salome. “Production of a basic raw material with acceptable texture and taste from minced Atlantic croaker (Micropogon undulatus).” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-Y43.

MLA Handbook (7th Edition):

Yeh, Chia-Ping Salome. “Production of a basic raw material with acceptable texture and taste from minced Atlantic croaker (Micropogon undulatus).” 2012. Web. 16 Dec 2019.

Vancouver:

Yeh CS. Production of a basic raw material with acceptable texture and taste from minced Atlantic croaker (Micropogon undulatus). [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-Y43.

Council of Science Editors:

Yeh CS. Production of a basic raw material with acceptable texture and taste from minced Atlantic croaker (Micropogon undulatus). [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1974-THESIS-Y43


Texas A&M University

28. Lopitakwong, Rommanee. Removal of testa from food grade copra by air classification.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Lopitakwong, R. (2012). Removal of testa from food grade copra by air classification. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-L864

Chicago Manual of Style (16th Edition):

Lopitakwong, Rommanee. “Removal of testa from food grade copra by air classification.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-L864.

MLA Handbook (7th Edition):

Lopitakwong, Rommanee. “Removal of testa from food grade copra by air classification.” 2012. Web. 16 Dec 2019.

Vancouver:

Lopitakwong R. Removal of testa from food grade copra by air classification. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-L864.

Council of Science Editors:

Lopitakwong R. Removal of testa from food grade copra by air classification. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-L864


Texas A&M University

29. Lu, Shin. A comparison of the histamine production in fish packaged aerobically and anaerobically.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Lu, S. (2012). A comparison of the histamine production in fish packaged aerobically and anaerobically. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-L926

Chicago Manual of Style (16th Edition):

Lu, Shin. “A comparison of the histamine production in fish packaged aerobically and anaerobically.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-L926.

MLA Handbook (7th Edition):

Lu, Shin. “A comparison of the histamine production in fish packaged aerobically and anaerobically.” 2012. Web. 16 Dec 2019.

Vancouver:

Lu S. A comparison of the histamine production in fish packaged aerobically and anaerobically. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-L926.

Council of Science Editors:

Lu S. A comparison of the histamine production in fish packaged aerobically and anaerobically. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-L926


Texas A&M University

30. Morales, Margioly de Leon de. Effect of the Maillard reaction on the stability and chemical properties of globular proteins.

Degree: M.S. in Food Technology, food technology, 2012, Texas A&M University

Subjects/Keywords: food technology.; Major food technology.

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APA (6th Edition):

Morales, M. d. L. d. (2012). Effect of the Maillard reaction on the stability and chemical properties of globular proteins. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-M828

Chicago Manual of Style (16th Edition):

Morales, Margioly de Leon de. “Effect of the Maillard reaction on the stability and chemical properties of globular proteins.” 2012. Masters Thesis, Texas A&M University. Accessed December 16, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-M828.

MLA Handbook (7th Edition):

Morales, Margioly de Leon de. “Effect of the Maillard reaction on the stability and chemical properties of globular proteins.” 2012. Web. 16 Dec 2019.

Vancouver:

Morales MdLd. Effect of the Maillard reaction on the stability and chemical properties of globular proteins. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 16]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-M828.

Council of Science Editors:

Morales MdLd. Effect of the Maillard reaction on the stability and chemical properties of globular proteins. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1975-THESIS-M828

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