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You searched for subject:(Cooking). Showing records 1 – 30 of 716 total matches.

[1] [2] [3] [4] [5] … [24]

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

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 July 17, 2019. 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. 17 Jul 2019.

Vancouver:

Macharia RW. Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya . [Internet] [Thesis]. University of Nairobi; 2009. [cited 2019 Jul 17]. 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: MS, Plant Sciences, 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. (Masters Thesis). North Dakota State University. Retrieved from http://hdl.handle.net/10365/28180

Chicago Manual of Style (16th Edition):

Fernandez, Kueh Fei. “Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta.” 2016. Masters Thesis, North Dakota State University. Accessed July 17, 2019. http://hdl.handle.net/10365/28180.

MLA Handbook (7th Edition):

Fernandez, Kueh Fei. “Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta.” 2016. Web. 17 Jul 2019.

Vancouver:

Fernandez KF. Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta. [Internet] [Masters thesis]. North Dakota State University; 2016. [cited 2019 Jul 17]. Available from: http://hdl.handle.net/10365/28180.

Council of Science Editors:

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


California State University – Chico

3. 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 July 17, 2019. 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. 17 Jul 2019.

Vancouver:

Crawford K. Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California . [Internet] [Thesis]. California State University – Chico; 2011. [cited 2019 Jul 17]. 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 Missouri – Columbia

4. Lee, Kwangho, 1979-. A study of perceived attributes of Asian foods: comparison of implicit and explicit attitude measures.

Degree: 2010, University of Missouri – Columbia

 The study tested the hypothesis that perceived food attributes (PFAs) and explicit/implicit measures of attitudes would differentially identify an individual's attitude in the domain of… (more)

Subjects/Keywords: Cooking, Japanese; Cooking, Chinese; College students  – Attitudes

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APA (6th Edition):

Lee, Kwangho, 1. (2010). A study of perceived attributes of Asian foods: comparison of implicit and explicit attitude measures. (Thesis). University of Missouri – Columbia. Retrieved from https://doi.org/10.32469/10355/8070

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):

Lee, Kwangho, 1979-. “A study of perceived attributes of Asian foods: comparison of implicit and explicit attitude measures.” 2010. Thesis, University of Missouri – Columbia. Accessed July 17, 2019. https://doi.org/10.32469/10355/8070.

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

MLA Handbook (7th Edition):

Lee, Kwangho, 1979-. “A study of perceived attributes of Asian foods: comparison of implicit and explicit attitude measures.” 2010. Web. 17 Jul 2019.

Vancouver:

Lee, Kwangho 1. A study of perceived attributes of Asian foods: comparison of implicit and explicit attitude measures. [Internet] [Thesis]. University of Missouri – Columbia; 2010. [cited 2019 Jul 17]. Available from: https://doi.org/10.32469/10355/8070.

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

Council of Science Editors:

Lee, Kwangho 1. A study of perceived attributes of Asian foods: comparison of implicit and explicit attitude measures. [Thesis]. University of Missouri – Columbia; 2010. Available from: https://doi.org/10.32469/10355/8070

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 July 17, 2019. 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. 17 Jul 2019.

Vancouver:

Gürgez P. Web Page Development About Turkish Cuisine . [Internet] [Thesis]. University of Debrecen; 2014. [cited 2019 Jul 17]. 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 July 17, 2019. 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. 17 Jul 2019.

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 2019 Jul 17]. 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


Kansas State University

7. 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 (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 July 17, 2019. 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. 17 Jul 2019.

Vancouver:

Sanders JE. Effects of rapid heat treatments on beef top round steaks. [Internet] [Thesis]. Kansas State University; 1975. [cited 2019 Jul 17]. 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


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 July 17, 2019. 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. 17 Jul 2019.

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 2019 Jul 17]. 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


Kansas State University

9. 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 July 17, 2019. 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. 17 Jul 2019.

Vancouver:

Frans N. Development of cooking skills questionnaire for EFNEP participants in Kansas. [Internet] [Thesis]. Kansas State University; 2017. [cited 2019 Jul 17]. 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


Arizona State University

10. 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 July 17, 2019. 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. 17 Jul 2019.

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 2019 Jul 17]. 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


University of Western Sydney

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

Degree: 2012, University of Western Sydney

 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). University of Western Sydney. 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, University of Western Sydney. Accessed July 17, 2019. 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. 17 Jul 2019.

Vancouver:

Link CA. Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape. [Internet] [Thesis]. University of Western Sydney; 2012. [cited 2019 Jul 17]. 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]. University of Western Sydney; 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


The Ohio State University

12. DeWeese, Duane Gray. The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris).

Degree: PhD, Graduate School, 1962, The Ohio State University

Subjects/Keywords: Agriculture; Cooking

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

APA (6th Edition):

DeWeese, D. G. (1962). The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris). (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu148655903236365

Chicago Manual of Style (16th Edition):

DeWeese, Duane Gray. “The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris).” 1962. Doctoral Dissertation, The Ohio State University. Accessed July 17, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu148655903236365.

MLA Handbook (7th Edition):

DeWeese, Duane Gray. “The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris).” 1962. Web. 17 Jul 2019.

Vancouver:

DeWeese DG. The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris). [Internet] [Doctoral dissertation]. The Ohio State University; 1962. [cited 2019 Jul 17]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu148655903236365.

Council of Science Editors:

DeWeese DG. The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris). [Doctoral Dissertation]. The Ohio State University; 1962. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu148655903236365


Dalhousie University

13. 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 July 17, 2019. 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. 17 Jul 2019.

Vancouver:

Wu Y. VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES. [Internet] [Masters thesis]. Dalhousie University; 2012. [cited 2019 Jul 17]. 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


Addis Ababa University

14. 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 July 17, 2019. 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. 17 Jul 2019.

Vancouver:

Yaekob K. WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION . [Internet] [Thesis]. Addis Ababa University; 2012. [cited 2019 Jul 17]. 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

15. 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 July 17, 2019. 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. 17 Jul 2019.

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 2019 Jul 17]. 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


Technical University of Lisbon

16. 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 July 17, 2019. 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. 17 Jul 2019.

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 2019 Jul 17]. 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


Oregon State University

17. 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 July 17, 2019. 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. 17 Jul 2019.

Vancouver:

Yu, Hsi Hsuan 1. The calcium and phosphorus losses of cooking vegetables in fat. [Internet] [Masters thesis]. Oregon State University; 1938. [cited 2019 Jul 17]. 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

18. 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 July 17, 2019. 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. 17 Jul 2019.

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 2019 Jul 17]. 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

19. 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 July 17, 2019. 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. 17 Jul 2019.

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 2019 Jul 17]. 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

20. 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 July 17, 2019. 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. 17 Jul 2019.

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 2019 Jul 17]. 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

21. Storfer, Barbara. Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism .

Degree: 2015, California State University – San Marcos

 A goal of special education is to give individuals the opportunity to build the necessary skills for living life as independently as possible. Independent living… (more)

Subjects/Keywords: autism; video modeling; cooking

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APA (6th Edition):

Storfer, B. (2015). Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism . (Thesis). California State University – San Marcos. Retrieved from http://hdl.handle.net/10211.3/138838

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):

Storfer, Barbara. “Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism .” 2015. Thesis, California State University – San Marcos. Accessed July 17, 2019. http://hdl.handle.net/10211.3/138838.

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

MLA Handbook (7th Edition):

Storfer, Barbara. “Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism .” 2015. Web. 17 Jul 2019.

Vancouver:

Storfer B. Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism . [Internet] [Thesis]. California State University – San Marcos; 2015. [cited 2019 Jul 17]. Available from: http://hdl.handle.net/10211.3/138838.

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

Council of Science Editors:

Storfer B. Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism . [Thesis]. California State University – San Marcos; 2015. Available from: http://hdl.handle.net/10211.3/138838

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


Oregon State University

22. 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 July 17, 2019. http://hdl.handle.net/1957/50417.

MLA Handbook (7th Edition):

McComb, Jessie Dunlavy. “Some factors affecting the cooking qualities of pears.” 1915. Web. 17 Jul 2019.

Vancouver:

McComb JD. Some factors affecting the cooking qualities of pears. [Internet] [Masters thesis]. Oregon State University; 1915. [cited 2019 Jul 17]. 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

23. 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 July 17, 2019. 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. 17 Jul 2019.

Vancouver:

Gardner HB. An investigation of the cooking qualities of certain apple varieties. [Internet] [Masters thesis]. Oregon State University; 1915. [cited 2019 Jul 17]. 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

24. 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 July 17, 2019. http://hdl.handle.net/1957/26953.

MLA Handbook (7th Edition):

Schrumpf, Elaine. “Textural changes in broccoli and carrots cooked by microwave energy.” 1974. Web. 17 Jul 2019.

Vancouver:

Schrumpf E. Textural changes in broccoli and carrots cooked by microwave energy. [Internet] [Masters thesis]. Oregon State University; 1974. [cited 2019 Jul 17]. 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


University of British Columbia

25. Koerner, Anna Rosborough. Heating techniques in domestic food processing : a text for adult education .

Degree: 1968, University of British Columbia

 The purpose of this study was to prepare curriculum materials for an avocational program in adult education on the heating and cooking techniques of domestic… (more)

Subjects/Keywords: Food; Cooking

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APA (6th Edition):

Koerner, A. R. (1968). Heating techniques in domestic food processing : a text for adult education . (Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/36350

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):

Koerner, Anna Rosborough. “Heating techniques in domestic food processing : a text for adult education .” 1968. Thesis, University of British Columbia. Accessed July 17, 2019. http://hdl.handle.net/2429/36350.

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

MLA Handbook (7th Edition):

Koerner, Anna Rosborough. “Heating techniques in domestic food processing : a text for adult education .” 1968. Web. 17 Jul 2019.

Vancouver:

Koerner AR. Heating techniques in domestic food processing : a text for adult education . [Internet] [Thesis]. University of British Columbia; 1968. [cited 2019 Jul 17]. Available from: http://hdl.handle.net/2429/36350.

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

Council of Science Editors:

Koerner AR. Heating techniques in domestic food processing : a text for adult education . [Thesis]. University of British Columbia; 1968. Available from: http://hdl.handle.net/2429/36350

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


Kansas State University

26. Hogg, Margaret Glenys. Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts.

Degree: 1974, Kansas State University

Subjects/Keywords: Cooking (Beef)

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APA (6th Edition):

Hogg, M. G. (1974). Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11001

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):

Hogg, Margaret Glenys. “Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts.” 1974. Thesis, Kansas State University. Accessed July 17, 2019. http://hdl.handle.net/2097/11001.

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

MLA Handbook (7th Edition):

Hogg, Margaret Glenys. “Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts.” 1974. Web. 17 Jul 2019.

Vancouver:

Hogg MG. Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts. [Internet] [Thesis]. Kansas State University; 1974. [cited 2019 Jul 17]. Available from: http://hdl.handle.net/2097/11001.

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

Council of Science Editors:

Hogg MG. Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts. [Thesis]. Kansas State University; 1974. Available from: http://hdl.handle.net/2097/11001

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


Michigan State University

27. Hershey, Roberta. A study of the effect of cooking on the digestibility of whole egg protein.

Degree: MS, 1929, Michigan State University

Subjects/Keywords: Cooking (Eggs)

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APA (6th Edition):

Hershey, R. (1929). A study of the effect of cooking on the digestibility of whole egg protein. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:18673

Chicago Manual of Style (16th Edition):

Hershey, Roberta. “A study of the effect of cooking on the digestibility of whole egg protein.” 1929. Masters Thesis, Michigan State University. Accessed July 17, 2019. http://etd.lib.msu.edu/islandora/object/etd:18673.

MLA Handbook (7th Edition):

Hershey, Roberta. “A study of the effect of cooking on the digestibility of whole egg protein.” 1929. Web. 17 Jul 2019.

Vancouver:

Hershey R. A study of the effect of cooking on the digestibility of whole egg protein. [Internet] [Masters thesis]. Michigan State University; 1929. [cited 2019 Jul 17]. Available from: http://etd.lib.msu.edu/islandora/object/etd:18673.

Council of Science Editors:

Hershey R. A study of the effect of cooking on the digestibility of whole egg protein. [Masters Thesis]. Michigan State University; 1929. Available from: http://etd.lib.msu.edu/islandora/object/etd:18673


Michigan State University

28. Neidert, Marian A. A comparative study of the cooking qualities of Great northern & Michigan pea beans.

Degree: MS, 1933, Michigan State University

Subjects/Keywords: Cooking (Beans)

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APA (6th Edition):

Neidert, M. A. (1933). A comparative study of the cooking qualities of Great northern & Michigan pea beans. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12169

Chicago Manual of Style (16th Edition):

Neidert, Marian A. “A comparative study of the cooking qualities of Great northern & Michigan pea beans.” 1933. Masters Thesis, Michigan State University. Accessed July 17, 2019. http://etd.lib.msu.edu/islandora/object/etd:12169.

MLA Handbook (7th Edition):

Neidert, Marian A. “A comparative study of the cooking qualities of Great northern & Michigan pea beans.” 1933. Web. 17 Jul 2019.

Vancouver:

Neidert MA. A comparative study of the cooking qualities of Great northern & Michigan pea beans. [Internet] [Masters thesis]. Michigan State University; 1933. [cited 2019 Jul 17]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12169.

Council of Science Editors:

Neidert MA. A comparative study of the cooking qualities of Great northern & Michigan pea beans. [Masters Thesis]. Michigan State University; 1933. Available from: http://etd.lib.msu.edu/islandora/object/etd:12169


Michigan State University

29. Bell, Donald Arthur. The influence of quality of selected wines on the sensory characteristics of lobster bisque, poached breast of chicken, and Coq au vin.

Degree: PhD, Department of Food Science and Human Nutrition, 1979, Michigan State University

Subjects/Keywords: Cooking (Wine)

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APA (6th Edition):

Bell, D. A. (1979). The influence of quality of selected wines on the sensory characteristics of lobster bisque, poached breast of chicken, and Coq au vin. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:34387

Chicago Manual of Style (16th Edition):

Bell, Donald Arthur. “The influence of quality of selected wines on the sensory characteristics of lobster bisque, poached breast of chicken, and Coq au vin.” 1979. Doctoral Dissertation, Michigan State University. Accessed July 17, 2019. http://etd.lib.msu.edu/islandora/object/etd:34387.

MLA Handbook (7th Edition):

Bell, Donald Arthur. “The influence of quality of selected wines on the sensory characteristics of lobster bisque, poached breast of chicken, and Coq au vin.” 1979. Web. 17 Jul 2019.

Vancouver:

Bell DA. The influence of quality of selected wines on the sensory characteristics of lobster bisque, poached breast of chicken, and Coq au vin. [Internet] [Doctoral dissertation]. Michigan State University; 1979. [cited 2019 Jul 17]. Available from: http://etd.lib.msu.edu/islandora/object/etd:34387.

Council of Science Editors:

Bell DA. The influence of quality of selected wines on the sensory characteristics of lobster bisque, poached breast of chicken, and Coq au vin. [Doctoral Dissertation]. Michigan State University; 1979. Available from: http://etd.lib.msu.edu/islandora/object/etd:34387


Delft University of Technology

30. Chang, S. Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:.

Degree: 2014, Delft University of Technology

 In October 2013, Gracipe launched its beta website to a limited amount of users with a selection of visualized recipes. Later, the team received a… (more)

Subjects/Keywords: home cooking; product design

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

APA (6th Edition):

Chang, S. (2014). Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:867216ba-0dad-4548-a4bc-56dd64a2061b

Chicago Manual of Style (16th Edition):

Chang, S. “Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:.” 2014. Masters Thesis, Delft University of Technology. Accessed July 17, 2019. http://resolver.tudelft.nl/uuid:867216ba-0dad-4548-a4bc-56dd64a2061b.

MLA Handbook (7th Edition):

Chang, S. “Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:.” 2014. Web. 17 Jul 2019.

Vancouver:

Chang S. Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:. [Internet] [Masters thesis]. Delft University of Technology; 2014. [cited 2019 Jul 17]. Available from: http://resolver.tudelft.nl/uuid:867216ba-0dad-4548-a4bc-56dd64a2061b.

Council of Science Editors:

Chang S. Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:. [Masters Thesis]. Delft University of Technology; 2014. Available from: http://resolver.tudelft.nl/uuid:867216ba-0dad-4548-a4bc-56dd64a2061b

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