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You searched for subject:(Cooking). Showing records 1 – 30 of 819 total matches.

[1] [2] [3] [4] [5] … [28]

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University of Nairobi

1. Macharia, Racheal W. Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya .

Degree: 2009, University of Nairobi

 Brand loyalty has acquired a significant place in consumer perception in the recent times leading to consumers defining quality and value based on the market… (more)

Subjects/Keywords: COOKING OIL; COOKING FAT; BRAND

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APA (6th Edition):

Macharia, R. W. (2009). Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya . (Thesis). University of Nairobi. Retrieved from http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/7976

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):

Macharia, Racheal W. “Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya .” 2009. Thesis, University of Nairobi. Accessed March 01, 2021. http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/7976.

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

MLA Handbook (7th Edition):

Macharia, Racheal W. “Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya .” 2009. Web. 01 Mar 2021.

Vancouver:

Macharia RW. Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya . [Internet] [Thesis]. University of Nairobi; 2009. [cited 2021 Mar 01]. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/7976.

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

Council of Science Editors:

Macharia RW. Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya . [Thesis]. University of Nairobi; 2009. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/7976

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

2. Fernandez, Kueh Fei. Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta.

Degree: 2016, North Dakota State University

 Glutograph ?E? was designed to determine the stretch and relaxation properties of wet gluten. Usage of this equipment to evaluate the cooked pasta texture has… (more)

Subjects/Keywords: Cooking (Pasta)

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APA (6th Edition):

Fernandez, K. F. (2016). Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta. (Thesis). North Dakota State University. Retrieved from http://hdl.handle.net/10365/28180

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):

Fernandez, Kueh Fei. “Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta.” 2016. Thesis, North Dakota State University. Accessed March 01, 2021. http://hdl.handle.net/10365/28180.

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

MLA Handbook (7th Edition):

Fernandez, Kueh Fei. “Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta.” 2016. Web. 01 Mar 2021.

Vancouver:

Fernandez KF. Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta. [Internet] [Thesis]. North Dakota State University; 2016. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/10365/28180.

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

Council of Science Editors:

Fernandez KF. Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta. [Thesis]. North Dakota State University; 2016. Available from: http://hdl.handle.net/10365/28180

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


Michigan State University

3. Krentel, Calla L. Domestic science for rural schools.

Degree: 1913, Michigan State University

Thesis – Michigan Agricultural College, 1913

Subjects/Keywords: Cooking

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APA (6th Edition):

Krentel, C. L. (1913). Domestic science for rural schools. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:49218

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):

Krentel, Calla L. “Domestic science for rural schools.” 1913. Thesis, Michigan State University. Accessed March 01, 2021. http://etd.lib.msu.edu/islandora/object/etd:49218.

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

MLA Handbook (7th Edition):

Krentel, Calla L. “Domestic science for rural schools.” 1913. Web. 01 Mar 2021.

Vancouver:

Krentel CL. Domestic science for rural schools. [Internet] [Thesis]. Michigan State University; 1913. [cited 2021 Mar 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:49218.

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

Council of Science Editors:

Krentel CL. Domestic science for rural schools. [Thesis]. Michigan State University; 1913. Available from: http://etd.lib.msu.edu/islandora/object/etd:49218

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


California State University – Chico

4. Crawford, Kristina. Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California .

Degree: 2011, California State University – Chico

 ABSTRACT DAILY BREAD: PREHISTORIC COOKING FEATURES IN THE NORTHERN SACRAMENTO VALLEY, CALIFORNIA by Kristina M. Crawford Master of Arts in Anthropology California State University, Chico… (more)

Subjects/Keywords: Prehistoric Cooking

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APA (6th Edition):

Crawford, K. (2011). Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California . (Thesis). California State University – Chico. Retrieved from http://hdl.handle.net/10211.4/290

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):

Crawford, Kristina. “Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California .” 2011. Thesis, California State University – Chico. Accessed March 01, 2021. http://hdl.handle.net/10211.4/290.

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

MLA Handbook (7th Edition):

Crawford, Kristina. “Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California .” 2011. Web. 01 Mar 2021.

Vancouver:

Crawford K. Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California . [Internet] [Thesis]. California State University – Chico; 2011. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/10211.4/290.

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

Council of Science Editors:

Crawford K. Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California . [Thesis]. California State University – Chico; 2011. Available from: http://hdl.handle.net/10211.4/290

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


University of Debrecen

5. Gürgez, Pinar. Web Page Development About Turkish Cuisine .

Degree: DE – Informatikai Kar, 2014, University of Debrecen

 The thesis “Web Page Development About Turkish Cuisine” is a detailed study and analysis of web page development. The web application created by me named… (more)

Subjects/Keywords: web development; cooking

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APA (6th Edition):

Gürgez, P. (2014). Web Page Development About Turkish Cuisine . (Thesis). University of Debrecen. Retrieved from http://hdl.handle.net/2437/191695

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):

Gürgez, Pinar. “Web Page Development About Turkish Cuisine .” 2014. Thesis, University of Debrecen. Accessed March 01, 2021. http://hdl.handle.net/2437/191695.

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

MLA Handbook (7th Edition):

Gürgez, Pinar. “Web Page Development About Turkish Cuisine .” 2014. Web. 01 Mar 2021.

Vancouver:

Gürgez P. Web Page Development About Turkish Cuisine . [Internet] [Thesis]. University of Debrecen; 2014. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/2437/191695.

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

Council of Science Editors:

Gürgez P. Web Page Development About Turkish Cuisine . [Thesis]. University of Debrecen; 2014. Available from: http://hdl.handle.net/2437/191695

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


Cape Peninsula University of Technology

6. Tshalibe, Prince. Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage .

Degree: 2014, Cape Peninsula University of Technology

 The nutrient profile of meat and meat products make them a major protein and minerals source for non- vegetarian human beings. However, their high fat… (more)

Subjects/Keywords: Cooking (Pineapples); Beef; Cooking (Beef); Sausages; Cooking (Sausages); Food  – Fiber content

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APA (6th Edition):

Tshalibe, P. (2014). Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage . (Thesis). Cape Peninsula University of Technology. Retrieved from http://etd.cput.ac.za/handle/20.500.11838/834

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):

Tshalibe, Prince. “Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage .” 2014. Thesis, Cape Peninsula University of Technology. Accessed March 01, 2021. http://etd.cput.ac.za/handle/20.500.11838/834.

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

MLA Handbook (7th Edition):

Tshalibe, Prince. “Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage .” 2014. Web. 01 Mar 2021.

Vancouver:

Tshalibe P. Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage . [Internet] [Thesis]. Cape Peninsula University of Technology; 2014. [cited 2021 Mar 01]. Available from: http://etd.cput.ac.za/handle/20.500.11838/834.

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

Council of Science Editors:

Tshalibe P. Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage . [Thesis]. Cape Peninsula University of Technology; 2014. Available from: http://etd.cput.ac.za/handle/20.500.11838/834

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

7. Link, Catherine A. Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape.

Degree: 2012, Western Sydney University

 In Australia at the beginning of the 21st century, there is a diversity of cuisines to be explored, many of which are vital markers of… (more)

Subjects/Keywords: Thesis ( Ph.D.) – University of Western Sydney, 2012; cooking, Australian; cooking, Vietnamese; cooking, Italian; foodscape; flavour

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APA (6th Edition):

Link, C. A. (2012). Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape. (Thesis). Western Sydney University. Retrieved from http://handle.uws.edu.au:8081/1959.7/532907

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):

Link, Catherine A. “Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape.” 2012. Thesis, Western Sydney University. Accessed March 01, 2021. http://handle.uws.edu.au:8081/1959.7/532907.

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

MLA Handbook (7th Edition):

Link, Catherine A. “Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape.” 2012. Web. 01 Mar 2021.

Vancouver:

Link CA. Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape. [Internet] [Thesis]. Western Sydney University; 2012. [cited 2021 Mar 01]. Available from: http://handle.uws.edu.au:8081/1959.7/532907.

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

Council of Science Editors:

Link CA. Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape. [Thesis]. Western Sydney University; 2012. Available from: http://handle.uws.edu.au:8081/1959.7/532907

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


University of North Carolina – Greensboro

8. McMullen, Elsa Aileen. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.

Degree: 1974, University of North Carolina – Greensboro

 The purpose of this study was to investigate the effect of roasting by electric, gas, or electronic heat on the weight loss, thiamine and riboflavin… (more)

Subjects/Keywords: Cooking (Meat); Microwave cooking; Electric cooking

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APA (6th Edition):

McMullen, E. A. (1974). A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. (Doctoral Dissertation). University of North Carolina – Greensboro. Retrieved from http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24164

Chicago Manual of Style (16th Edition):

McMullen, Elsa Aileen. “A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.” 1974. Doctoral Dissertation, University of North Carolina – Greensboro. Accessed March 01, 2021. http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24164.

MLA Handbook (7th Edition):

McMullen, Elsa Aileen. “A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.” 1974. Web. 01 Mar 2021.

Vancouver:

McMullen EA. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. [Internet] [Doctoral dissertation]. University of North Carolina – Greensboro; 1974. [cited 2021 Mar 01]. Available from: http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24164.

Council of Science Editors:

McMullen EA. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. [Doctoral Dissertation]. University of North Carolina – Greensboro; 1974. Available from: http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24164


Arizona State University

9. Bell, Kelly Marie. Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?.

Degree: Nutrition, 2017, Arizona State University

 Pediatric obesity is a continuing concern in the United States. Preventative intervention methods in the form of nutrition education, including hands-on cooking lessons may improve… (more)

Subjects/Keywords: Nutrition; Education; Home economics education; children; cooking; cooking class; cooking skills; education; nutrition

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APA (6th Edition):

Bell, K. M. (2017). Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?. (Masters Thesis). Arizona State University. Retrieved from http://repository.asu.edu/items/45552

Chicago Manual of Style (16th Edition):

Bell, Kelly Marie. “Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?.” 2017. Masters Thesis, Arizona State University. Accessed March 01, 2021. http://repository.asu.edu/items/45552.

MLA Handbook (7th Edition):

Bell, Kelly Marie. “Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?.” 2017. Web. 01 Mar 2021.

Vancouver:

Bell KM. Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?. [Internet] [Masters thesis]. Arizona State University; 2017. [cited 2021 Mar 01]. Available from: http://repository.asu.edu/items/45552.

Council of Science Editors:

Bell KM. Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?. [Masters Thesis]. Arizona State University; 2017. Available from: http://repository.asu.edu/items/45552


Kansas State University

10. Frans, Nike. Development of cooking skills questionnaire for EFNEP participants in Kansas.

Degree: MPH, Department of Food, Nutrition, Dietetics, and Health, 2017, Kansas State University

 There have been major shifts in the dietary patterns of people in the United States in the last four decades. People eat fast food more… (more)

Subjects/Keywords: Cooking skills questionnaire; Expanded Food and Nutrition Education Program; Cooking skills measurement; Cooking skills

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APA (6th Edition):

Frans, N. (2017). Development of cooking skills questionnaire for EFNEP participants in Kansas. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/35449

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):

Frans, Nike. “Development of cooking skills questionnaire for EFNEP participants in Kansas.” 2017. Thesis, Kansas State University. Accessed March 01, 2021. http://hdl.handle.net/2097/35449.

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

MLA Handbook (7th Edition):

Frans, Nike. “Development of cooking skills questionnaire for EFNEP participants in Kansas.” 2017. Web. 01 Mar 2021.

Vancouver:

Frans N. Development of cooking skills questionnaire for EFNEP participants in Kansas. [Internet] [Thesis]. Kansas State University; 2017. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/2097/35449.

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

Council of Science Editors:

Frans N. Development of cooking skills questionnaire for EFNEP participants in Kansas. [Thesis]. Kansas State University; 2017. Available from: http://hdl.handle.net/2097/35449

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


Kansas State University

11. Sanders, Joann Ellen. Effects of rapid heat treatments on beef top round steaks.

Degree: 1975, Kansas State University

Subjects/Keywords: Cooking (Beef); Microwave cooking; Pressure cooking

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

APA (6th Edition):

Sanders, J. E. (1975). Effects of rapid heat treatments on beef top round steaks. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11251

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):

Sanders, Joann Ellen. “Effects of rapid heat treatments on beef top round steaks.” 1975. Thesis, Kansas State University. Accessed March 01, 2021. http://hdl.handle.net/2097/11251.

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

MLA Handbook (7th Edition):

Sanders, Joann Ellen. “Effects of rapid heat treatments on beef top round steaks.” 1975. Web. 01 Mar 2021.

Vancouver:

Sanders JE. Effects of rapid heat treatments on beef top round steaks. [Internet] [Thesis]. Kansas State University; 1975. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/2097/11251.

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

Council of Science Editors:

Sanders JE. Effects of rapid heat treatments on beef top round steaks. [Thesis]. Kansas State University; 1975. Available from: http://hdl.handle.net/2097/11251

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

12. McMullen, Elsa Aileen. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.

Degree: 1974, NC Docks

 The purpose of this study was to investigate the effect of roasting by electric, gas, or electronic heat on the weight loss, thiamine and riboflavin… (more)

Subjects/Keywords: Cooking (Meat); Microwave cooking; Electric cooking

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

McMullen, E. A. (1974). A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. (Thesis). NC Docks. Retrieved from http://libres.uncg.edu/ir/uncg/f/McMullen_uncg_7422024.PDF

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):

McMullen, Elsa Aileen. “A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.” 1974. Thesis, NC Docks. Accessed March 01, 2021. http://libres.uncg.edu/ir/uncg/f/McMullen_uncg_7422024.PDF.

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

MLA Handbook (7th Edition):

McMullen, Elsa Aileen. “A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.” 1974. Web. 01 Mar 2021.

Vancouver:

McMullen EA. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. [Internet] [Thesis]. NC Docks; 1974. [cited 2021 Mar 01]. Available from: http://libres.uncg.edu/ir/uncg/f/McMullen_uncg_7422024.PDF.

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

Council of Science Editors:

McMullen EA. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. [Thesis]. NC Docks; 1974. Available from: http://libres.uncg.edu/ir/uncg/f/McMullen_uncg_7422024.PDF

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


Technical University of Lisbon

13. Soares, Nuno Manuel Vicente Esteves. Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal.

Degree: 2010, Technical University of Lisbon

Mestrado em Engenharia do Ambiente - Instituto Superior de Agronomia

Framed in a context increasingly marked by the imperative need for the adoption and development… (more)

Subjects/Keywords: used cooking oils; biodiesel

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APA (6th Edition):

Soares, N. M. V. E. (2010). Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3351

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):

Soares, Nuno Manuel Vicente Esteves. “Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal.” 2010. Thesis, Technical University of Lisbon. Accessed March 01, 2021. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3351.

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

MLA Handbook (7th Edition):

Soares, Nuno Manuel Vicente Esteves. “Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal.” 2010. Web. 01 Mar 2021.

Vancouver:

Soares NMVE. Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal. [Internet] [Thesis]. Technical University of Lisbon; 2010. [cited 2021 Mar 01]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3351.

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

Council of Science Editors:

Soares NMVE. Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal. [Thesis]. Technical University of Lisbon; 2010. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3351

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


Dalhousie University

14. Wu, Yuanyuan. VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES.

Degree: MS, Nova Scotia Agricultural College, 2012, Dalhousie University

 After-cooking darkening (ACD), a gray-black discoloration, is one of the key quality defects of the potato. Previous work using a diploid population 13610 identified 14… (more)

Subjects/Keywords: Markers After-cooking darkening Potatoes

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APA (6th Edition):

Wu, Y. (2012). VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES. (Masters Thesis). Dalhousie University. Retrieved from http://hdl.handle.net/10222/14638

Chicago Manual of Style (16th Edition):

Wu, Yuanyuan. “VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES.” 2012. Masters Thesis, Dalhousie University. Accessed March 01, 2021. http://hdl.handle.net/10222/14638.

MLA Handbook (7th Edition):

Wu, Yuanyuan. “VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES.” 2012. Web. 01 Mar 2021.

Vancouver:

Wu Y. VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES. [Internet] [Masters thesis]. Dalhousie University; 2012. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/10222/14638.

Council of Science Editors:

Wu Y. VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES. [Masters Thesis]. Dalhousie University; 2012. Available from: http://hdl.handle.net/10222/14638


San Jose State University

15. Mendez, Shannon. The Effects of a 6-Week Group Meal Prep Program on the Frequency of Consumption of Home-Cooked Meals.

Degree: MS, Nutrition, Food Science and Packaging, 2019, San Jose State University

  Consumption of food away from home is associated with higher caloric intake and poorer diet quality compared to home-cooked food. The advance quantity meal… (more)

Subjects/Keywords: Home cooking; Meal prep

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APA (6th Edition):

Mendez, S. (2019). The Effects of a 6-Week Group Meal Prep Program on the Frequency of Consumption of Home-Cooked Meals. (Masters Thesis). San Jose State University. Retrieved from https://scholarworks.sjsu.edu/etd_theses/5073

Chicago Manual of Style (16th Edition):

Mendez, Shannon. “The Effects of a 6-Week Group Meal Prep Program on the Frequency of Consumption of Home-Cooked Meals.” 2019. Masters Thesis, San Jose State University. Accessed March 01, 2021. https://scholarworks.sjsu.edu/etd_theses/5073.

MLA Handbook (7th Edition):

Mendez, Shannon. “The Effects of a 6-Week Group Meal Prep Program on the Frequency of Consumption of Home-Cooked Meals.” 2019. Web. 01 Mar 2021.

Vancouver:

Mendez S. The Effects of a 6-Week Group Meal Prep Program on the Frequency of Consumption of Home-Cooked Meals. [Internet] [Masters thesis]. San Jose State University; 2019. [cited 2021 Mar 01]. Available from: https://scholarworks.sjsu.edu/etd_theses/5073.

Council of Science Editors:

Mendez S. The Effects of a 6-Week Group Meal Prep Program on the Frequency of Consumption of Home-Cooked Meals. [Masters Thesis]. San Jose State University; 2019. Available from: https://scholarworks.sjsu.edu/etd_theses/5073


Oregon State University

16. Yu, Hsi Hsuan, 1912-. The calcium and phosphorus losses of cooking vegetables in fat.

Degree: MS, Home Economics, 1938, Oregon State University

Subjects/Keywords: Cooking (Vegetables)

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APA (6th Edition):

Yu, Hsi Hsuan, 1. (1938). The calcium and phosphorus losses of cooking vegetables in fat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53089

Chicago Manual of Style (16th Edition):

Yu, Hsi Hsuan, 1912-. “The calcium and phosphorus losses of cooking vegetables in fat.” 1938. Masters Thesis, Oregon State University. Accessed March 01, 2021. http://hdl.handle.net/1957/53089.

MLA Handbook (7th Edition):

Yu, Hsi Hsuan, 1912-. “The calcium and phosphorus losses of cooking vegetables in fat.” 1938. Web. 01 Mar 2021.

Vancouver:

Yu, Hsi Hsuan 1. The calcium and phosphorus losses of cooking vegetables in fat. [Internet] [Masters thesis]. Oregon State University; 1938. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/1957/53089.

Council of Science Editors:

Yu, Hsi Hsuan 1. The calcium and phosphorus losses of cooking vegetables in fat. [Masters Thesis]. Oregon State University; 1938. Available from: http://hdl.handle.net/1957/53089


Oregon State University

17. Soetrisno, Uken Sukaeni Sanusi. The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes.

Degree: MS, Foods and Nutrition, 1981, Oregon State University

 Four different heating treatments with two different methods of cooking were applied to soybeans. The treatments were boiling 20 min, autoclaving 5 min, 10 min,… (more)

Subjects/Keywords: Cooking (Soybeans)

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APA (6th Edition):

Soetrisno, U. S. S. (1981). The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/25998

Chicago Manual of Style (16th Edition):

Soetrisno, Uken Sukaeni Sanusi. “The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes.” 1981. Masters Thesis, Oregon State University. Accessed March 01, 2021. http://hdl.handle.net/1957/25998.

MLA Handbook (7th Edition):

Soetrisno, Uken Sukaeni Sanusi. “The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes.” 1981. Web. 01 Mar 2021.

Vancouver:

Soetrisno USS. The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes. [Internet] [Masters thesis]. Oregon State University; 1981. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/1957/25998.

Council of Science Editors:

Soetrisno USS. The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes. [Masters Thesis]. Oregon State University; 1981. Available from: http://hdl.handle.net/1957/25998


Oregon State University

18. Riffero, Linda Marie. Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef.

Degree: MS, Foods and Nutrition, 1982, Oregon State University

 This study investigated the influence of microwave and broiling cooking methods on quality parameters of portion size cuts of beef semitendinosus muscle subjected to pre-rigor… (more)

Subjects/Keywords: Cooking (Beef)

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APA (6th Edition):

Riffero, L. M. (1982). Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27446

Chicago Manual of Style (16th Edition):

Riffero, Linda Marie. “Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef.” 1982. Masters Thesis, Oregon State University. Accessed March 01, 2021. http://hdl.handle.net/1957/27446.

MLA Handbook (7th Edition):

Riffero, Linda Marie. “Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef.” 1982. Web. 01 Mar 2021.

Vancouver:

Riffero LM. Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef. [Internet] [Masters thesis]. Oregon State University; 1982. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/1957/27446.

Council of Science Editors:

Riffero LM. Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef. [Masters Thesis]. Oregon State University; 1982. Available from: http://hdl.handle.net/1957/27446


Oregon State University

19. Crapo, Chuck. Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat.

Degree: MS, Food Science and Technology, 1983, Oregon State University

 Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed… (more)

Subjects/Keywords: Cooking (Crabs)

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APA (6th Edition):

Crapo, C. (1983). Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27208

Chicago Manual of Style (16th Edition):

Crapo, Chuck. “Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat.” 1983. Masters Thesis, Oregon State University. Accessed March 01, 2021. http://hdl.handle.net/1957/27208.

MLA Handbook (7th Edition):

Crapo, Chuck. “Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat.” 1983. Web. 01 Mar 2021.

Vancouver:

Crapo C. Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat. [Internet] [Masters thesis]. Oregon State University; 1983. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/1957/27208.

Council of Science Editors:

Crapo C. Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat. [Masters Thesis]. Oregon State University; 1983. Available from: http://hdl.handle.net/1957/27208


Addis Ababa University

20. Yaekob, Kebede. WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION .

Degree: 2012, Addis Ababa University

 The dwindling resources of fossil fuels coupled with the steady increase in energy consumption have encouraged research interest in alternative and renewable energy sources. Biodiesel… (more)

Subjects/Keywords: BIODIESEL; WASTE COOKING OIL

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APA (6th Edition):

Yaekob, K. (2012). WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/1073

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):

Yaekob, Kebede. “WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION .” 2012. Thesis, Addis Ababa University. Accessed March 01, 2021. http://etd.aau.edu.et/dspace/handle/123456789/1073.

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

MLA Handbook (7th Edition):

Yaekob, Kebede. “WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION .” 2012. Web. 01 Mar 2021.

Vancouver:

Yaekob K. WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION . [Internet] [Thesis]. Addis Ababa University; 2012. [cited 2021 Mar 01]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/1073.

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

Council of Science Editors:

Yaekob K. WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION . [Thesis]. Addis Ababa University; 2012. Available from: http://etd.aau.edu.et/dspace/handle/123456789/1073

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


Addis Ababa University

21. Fouzia, Muhsin. Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties .

Degree: 2012, Addis Ababa University

 Abstract Soybean (Glycine max L.) varieties, Clark 63K and SCS1 were obtained from Jimma Agricultural Research Center. Their seed color and shape, seed density; hundred… (more)

Subjects/Keywords: Concentrate; extrusion cooking; flour; soybean

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APA (6th Edition):

Fouzia, M. (2012). Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/4013

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):

Fouzia, Muhsin. “Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties .” 2012. Thesis, Addis Ababa University. Accessed March 01, 2021. http://etd.aau.edu.et/dspace/handle/123456789/4013.

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

MLA Handbook (7th Edition):

Fouzia, Muhsin. “Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties .” 2012. Web. 01 Mar 2021.

Vancouver:

Fouzia M. Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties . [Internet] [Thesis]. Addis Ababa University; 2012. [cited 2021 Mar 01]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4013.

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

Council of Science Editors:

Fouzia M. Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties . [Thesis]. Addis Ababa University; 2012. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4013

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

22. Lizaso, Martxel. A review of cooking technology around the world and the potential of solar cooking.

Degree: Energy Systems and Building Technology, 2020, University of Gävle

  This report studies the importance of solar cooking when moving towards a more sustainable and egalitarian future. The problems regarding its implementation, in fact,… (more)

Subjects/Keywords: solar cooking; thermal energy storage; energy consumption cooking; institutional cooking; energy sources cooking; Energy Systems; Energisystem

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APA (6th Edition):

Lizaso, M. (2020). A review of cooking technology around the world and the potential of solar cooking. (Thesis). University of Gävle. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-32986

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):

Lizaso, Martxel. “A review of cooking technology around the world and the potential of solar cooking.” 2020. Thesis, University of Gävle. Accessed March 01, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-32986.

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

MLA Handbook (7th Edition):

Lizaso, Martxel. “A review of cooking technology around the world and the potential of solar cooking.” 2020. Web. 01 Mar 2021.

Vancouver:

Lizaso M. A review of cooking technology around the world and the potential of solar cooking. [Internet] [Thesis]. University of Gävle; 2020. [cited 2021 Mar 01]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-32986.

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

Council of Science Editors:

Lizaso M. A review of cooking technology around the world and the potential of solar cooking. [Thesis]. University of Gävle; 2020. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-32986

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


Oregon State University

23. McComb, Jessie Dunlavy. Some factors affecting the cooking qualities of pears.

Degree: MS, Domestic Science, 1915, Oregon State University

Subjects/Keywords: Cooking (Pears)

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APA (6th Edition):

McComb, J. D. (1915). Some factors affecting the cooking qualities of pears. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/50417

Chicago Manual of Style (16th Edition):

McComb, Jessie Dunlavy. “Some factors affecting the cooking qualities of pears.” 1915. Masters Thesis, Oregon State University. Accessed March 01, 2021. http://hdl.handle.net/1957/50417.

MLA Handbook (7th Edition):

McComb, Jessie Dunlavy. “Some factors affecting the cooking qualities of pears.” 1915. Web. 01 Mar 2021.

Vancouver:

McComb JD. Some factors affecting the cooking qualities of pears. [Internet] [Masters thesis]. Oregon State University; 1915. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/1957/50417.

Council of Science Editors:

McComb JD. Some factors affecting the cooking qualities of pears. [Masters Thesis]. Oregon State University; 1915. Available from: http://hdl.handle.net/1957/50417


Oregon State University

24. Gardner, Harriett Barbara. An investigation of the cooking qualities of certain apple varieties.

Degree: MS, Domestic Science, 1915, Oregon State University

Subjects/Keywords: Cooking (Apples)

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APA (6th Edition):

Gardner, H. B. (1915). An investigation of the cooking qualities of certain apple varieties. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/50407

Chicago Manual of Style (16th Edition):

Gardner, Harriett Barbara. “An investigation of the cooking qualities of certain apple varieties.” 1915. Masters Thesis, Oregon State University. Accessed March 01, 2021. http://hdl.handle.net/1957/50407.

MLA Handbook (7th Edition):

Gardner, Harriett Barbara. “An investigation of the cooking qualities of certain apple varieties.” 1915. Web. 01 Mar 2021.

Vancouver:

Gardner HB. An investigation of the cooking qualities of certain apple varieties. [Internet] [Masters thesis]. Oregon State University; 1915. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/1957/50407.

Council of Science Editors:

Gardner HB. An investigation of the cooking qualities of certain apple varieties. [Masters Thesis]. Oregon State University; 1915. Available from: http://hdl.handle.net/1957/50407


Oregon State University

25. Schrumpf, Elaine. Textural changes in broccoli and carrots cooked by microwave energy.

Degree: MS, Foods and Nutrition, 1974, Oregon State University

 Carrots cooked by microwaves were judged less tender in both the core and external flesh area than those cooked by conventional boiling. Broccoli cooked by… (more)

Subjects/Keywords: Microwave cooking

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APA (6th Edition):

Schrumpf, E. (1974). Textural changes in broccoli and carrots cooked by microwave energy. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26953

Chicago Manual of Style (16th Edition):

Schrumpf, Elaine. “Textural changes in broccoli and carrots cooked by microwave energy.” 1974. Masters Thesis, Oregon State University. Accessed March 01, 2021. http://hdl.handle.net/1957/26953.

MLA Handbook (7th Edition):

Schrumpf, Elaine. “Textural changes in broccoli and carrots cooked by microwave energy.” 1974. Web. 01 Mar 2021.

Vancouver:

Schrumpf E. Textural changes in broccoli and carrots cooked by microwave energy. [Internet] [Masters thesis]. Oregon State University; 1974. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/1957/26953.

Council of Science Editors:

Schrumpf E. Textural changes in broccoli and carrots cooked by microwave energy. [Masters Thesis]. Oregon State University; 1974. Available from: http://hdl.handle.net/1957/26953


Michigan State University

26. Knaggs, Mary S. Cold desserts for four graded according to cost & experiments with batters.

Degree: 1901, Michigan State University

Thesis – Agricultural College of the State of Michigan, 1901

Subjects/Keywords: Cooking; Desserts

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APA (6th Edition):

Knaggs, M. S. (1901). Cold desserts for four graded according to cost & experiments with batters. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:48931

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):

Knaggs, Mary S. “Cold desserts for four graded according to cost & experiments with batters.” 1901. Thesis, Michigan State University. Accessed March 01, 2021. http://etd.lib.msu.edu/islandora/object/etd:48931.

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

MLA Handbook (7th Edition):

Knaggs, Mary S. “Cold desserts for four graded according to cost & experiments with batters.” 1901. Web. 01 Mar 2021.

Vancouver:

Knaggs MS. Cold desserts for four graded according to cost & experiments with batters. [Internet] [Thesis]. Michigan State University; 1901. [cited 2021 Mar 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:48931.

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

Council of Science Editors:

Knaggs MS. Cold desserts for four graded according to cost & experiments with batters. [Thesis]. Michigan State University; 1901. Available from: http://etd.lib.msu.edu/islandora/object/etd:48931

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


Michigan State University

27. Robson, Harriette I. Experimental investigations of flour mixtures.

Degree: 1900, Michigan State University

Thesis – State Agricultural College, 1900

Subjects/Keywords: Cooking; Flour

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APA (6th Edition):

Robson, H. I. (1900). Experimental investigations of flour mixtures. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:48874

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):

Robson, Harriette I. “Experimental investigations of flour mixtures.” 1900. Thesis, Michigan State University. Accessed March 01, 2021. http://etd.lib.msu.edu/islandora/object/etd:48874.

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

MLA Handbook (7th Edition):

Robson, Harriette I. “Experimental investigations of flour mixtures.” 1900. Web. 01 Mar 2021.

Vancouver:

Robson HI. Experimental investigations of flour mixtures. [Internet] [Thesis]. Michigan State University; 1900. [cited 2021 Mar 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:48874.

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

Council of Science Editors:

Robson HI. Experimental investigations of flour mixtures. [Thesis]. Michigan State University; 1900. Available from: http://etd.lib.msu.edu/islandora/object/etd:48874

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


Michigan State University

28. Sharma, Mahendra Kumar. Chemical and physical properties affecting the cooking of potatoes.

Degree: PhD, 1958, Michigan State University

Subjects/Keywords: Cooking (Potatoes)

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APA (6th Edition):

Sharma, M. K. (1958). Chemical and physical properties affecting the cooking of potatoes. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:5503

Chicago Manual of Style (16th Edition):

Sharma, Mahendra Kumar. “Chemical and physical properties affecting the cooking of potatoes.” 1958. Doctoral Dissertation, Michigan State University. Accessed March 01, 2021. http://etd.lib.msu.edu/islandora/object/etd:5503.

MLA Handbook (7th Edition):

Sharma, Mahendra Kumar. “Chemical and physical properties affecting the cooking of potatoes.” 1958. Web. 01 Mar 2021.

Vancouver:

Sharma MK. Chemical and physical properties affecting the cooking of potatoes. [Internet] [Doctoral dissertation]. Michigan State University; 1958. [cited 2021 Mar 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:5503.

Council of Science Editors:

Sharma MK. Chemical and physical properties affecting the cooking of potatoes. [Doctoral Dissertation]. Michigan State University; 1958. Available from: http://etd.lib.msu.edu/islandora/object/etd:5503


Michigan State University

29. Good, Mary Katherine. A study of the prevention of browning in frozen sliced apples for use in pie.

Degree: MS, 1948, Michigan State University

Subjects/Keywords: Cooking (Apples)

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APA (6th Edition):

Good, M. K. (1948). A study of the prevention of browning in frozen sliced apples for use in pie. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:7042

Chicago Manual of Style (16th Edition):

Good, Mary Katherine. “A study of the prevention of browning in frozen sliced apples for use in pie.” 1948. Masters Thesis, Michigan State University. Accessed March 01, 2021. http://etd.lib.msu.edu/islandora/object/etd:7042.

MLA Handbook (7th Edition):

Good, Mary Katherine. “A study of the prevention of browning in frozen sliced apples for use in pie.” 1948. Web. 01 Mar 2021.

Vancouver:

Good MK. A study of the prevention of browning in frozen sliced apples for use in pie. [Internet] [Masters thesis]. Michigan State University; 1948. [cited 2021 Mar 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:7042.

Council of Science Editors:

Good MK. A study of the prevention of browning in frozen sliced apples for use in pie. [Masters Thesis]. Michigan State University; 1948. Available from: http://etd.lib.msu.edu/islandora/object/etd:7042


Michigan State University

30. Shaw, Anne Louise Douglas. Effect of two methods of dry heat cookery on palatability and cooking losses of semitendinosus muscle of beef round.

Degree: MS, Dept. of Institution Administration, 1964, Michigan State University

Subjects/Keywords: Cooking (Beef)

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

APA (6th Edition):

Shaw, A. L. D. (1964). Effect of two methods of dry heat cookery on palatability and cooking losses of semitendinosus muscle of beef round. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:7787

Chicago Manual of Style (16th Edition):

Shaw, Anne Louise Douglas. “Effect of two methods of dry heat cookery on palatability and cooking losses of semitendinosus muscle of beef round.” 1964. Masters Thesis, Michigan State University. Accessed March 01, 2021. http://etd.lib.msu.edu/islandora/object/etd:7787.

MLA Handbook (7th Edition):

Shaw, Anne Louise Douglas. “Effect of two methods of dry heat cookery on palatability and cooking losses of semitendinosus muscle of beef round.” 1964. Web. 01 Mar 2021.

Vancouver:

Shaw ALD. Effect of two methods of dry heat cookery on palatability and cooking losses of semitendinosus muscle of beef round. [Internet] [Masters thesis]. Michigan State University; 1964. [cited 2021 Mar 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:7787.

Council of Science Editors:

Shaw ALD. Effect of two methods of dry heat cookery on palatability and cooking losses of semitendinosus muscle of beef round. [Masters Thesis]. Michigan State University; 1964. Available from: http://etd.lib.msu.edu/islandora/object/etd:7787

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