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You searched for subject:(Cooking). Showing records 1 – 30 of 254 total matches.

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1. 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 August 24, 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. 24 Aug 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 Aug 24]. 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


Arizona State University

2. 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 August 24, 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. 24 Aug 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 Aug 24]. 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


Dalhousie University

3. 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 August 24, 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. 24 Aug 2019.

Vancouver:

Wu Y. VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES. [Internet] [Masters thesis]. Dalhousie University; 2012. [cited 2019 Aug 24]. 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


Oregon State University

4. 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 August 24, 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. 24 Aug 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 Aug 24]. 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

5. 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 August 24, 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. 24 Aug 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 Aug 24]. 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

6. 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 August 24, 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. 24 Aug 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 Aug 24]. 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

7. 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 August 24, 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. 24 Aug 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 Aug 24]. 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


Oregon State University

8. 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 August 24, 2019. http://hdl.handle.net/1957/50417.

MLA Handbook (7th Edition):

McComb, Jessie Dunlavy. “Some factors affecting the cooking qualities of pears.” 1915. Web. 24 Aug 2019.

Vancouver:

McComb JD. Some factors affecting the cooking qualities of pears. [Internet] [Masters thesis]. Oregon State University; 1915. [cited 2019 Aug 24]. 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

9. 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 August 24, 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. 24 Aug 2019.

Vancouver:

Gardner HB. An investigation of the cooking qualities of certain apple varieties. [Internet] [Masters thesis]. Oregon State University; 1915. [cited 2019 Aug 24]. 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

10. 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 August 24, 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. 24 Aug 2019.

Vancouver:

Schrumpf E. Textural changes in broccoli and carrots cooked by microwave energy. [Internet] [Masters thesis]. Oregon State University; 1974. [cited 2019 Aug 24]. 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


Delft University of Technology

11. 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 (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 August 24, 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. 24 Aug 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 Aug 24]. 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


Delft University of Technology

12. Pick, M.A.L. A product and service design developed within a future vision on cooking and dining.:.

Degree: 2011, Delft University of Technology

This master thesis shows the design process of a product-service combination for the non-food department of Albert Heijn. The domain is cooking and dining and the project was carried out following the ViP design method. Advisors/Committee Members: Hekkert, P.P.M., Jepma, E.J..

Subjects/Keywords: Albert Heijn; ViP; Cooking; Design

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APA (6th Edition):

Pick, M. A. L. (2011). A product and service design developed within a future vision on cooking and dining.:. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:caa1ac85-e122-49c0-b91f-6ded81a300cd

Chicago Manual of Style (16th Edition):

Pick, M A L. “A product and service design developed within a future vision on cooking and dining.:.” 2011. Masters Thesis, Delft University of Technology. Accessed August 24, 2019. http://resolver.tudelft.nl/uuid:caa1ac85-e122-49c0-b91f-6ded81a300cd.

MLA Handbook (7th Edition):

Pick, M A L. “A product and service design developed within a future vision on cooking and dining.:.” 2011. Web. 24 Aug 2019.

Vancouver:

Pick MAL. A product and service design developed within a future vision on cooking and dining.:. [Internet] [Masters thesis]. Delft University of Technology; 2011. [cited 2019 Aug 24]. Available from: http://resolver.tudelft.nl/uuid:caa1ac85-e122-49c0-b91f-6ded81a300cd.

Council of Science Editors:

Pick MAL. A product and service design developed within a future vision on cooking and dining.:. [Masters Thesis]. Delft University of Technology; 2011. Available from: http://resolver.tudelft.nl/uuid:caa1ac85-e122-49c0-b91f-6ded81a300cd


Michigan State University

13. 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 August 24, 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. 24 Aug 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 Aug 24]. 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

14. Lukianchuk, Zenovia Jean. Effect of two methods of dry heat cookery of palatability and cooking losses of semimembranosus muscle of beef round.

Degree: MS, 1960, Michigan State University

Subjects/Keywords: Cooking (Beef)

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APA (6th Edition):

Lukianchuk, Z. J. (1960). Effect of two methods of dry heat cookery of palatability and cooking losses of semimembranosus muscle of beef round. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12234

Chicago Manual of Style (16th Edition):

Lukianchuk, Zenovia Jean. “Effect of two methods of dry heat cookery of palatability and cooking losses of semimembranosus muscle of beef round.” 1960. Masters Thesis, Michigan State University. Accessed August 24, 2019. http://etd.lib.msu.edu/islandora/object/etd:12234.

MLA Handbook (7th Edition):

Lukianchuk, Zenovia Jean. “Effect of two methods of dry heat cookery of palatability and cooking losses of semimembranosus muscle of beef round.” 1960. Web. 24 Aug 2019.

Vancouver:

Lukianchuk ZJ. Effect of two methods of dry heat cookery of palatability and cooking losses of semimembranosus muscle of beef round. [Internet] [Masters thesis]. Michigan State University; 1960. [cited 2019 Aug 24]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12234.

Council of Science Editors:

Lukianchuk ZJ. Effect of two methods of dry heat cookery of palatability and cooking losses of semimembranosus muscle of beef round. [Masters Thesis]. Michigan State University; 1960. Available from: http://etd.lib.msu.edu/islandora/object/etd:12234


Michigan State University

15. Sanderson, Anne. Effect of cooking procedure on the flavor components of beef.

Degree: MS, Dept. of Food Science, 1966, Michigan State University

Subjects/Keywords: Cooking (Beef)

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APA (6th Edition):

Sanderson, A. (1966). Effect of cooking procedure on the flavor components of beef. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12690

Chicago Manual of Style (16th Edition):

Sanderson, Anne. “Effect of cooking procedure on the flavor components of beef.” 1966. Masters Thesis, Michigan State University. Accessed August 24, 2019. http://etd.lib.msu.edu/islandora/object/etd:12690.

MLA Handbook (7th Edition):

Sanderson, Anne. “Effect of cooking procedure on the flavor components of beef.” 1966. Web. 24 Aug 2019.

Vancouver:

Sanderson A. Effect of cooking procedure on the flavor components of beef. [Internet] [Masters thesis]. Michigan State University; 1966. [cited 2019 Aug 24]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12690.

Council of Science Editors:

Sanderson A. Effect of cooking procedure on the flavor components of beef. [Masters Thesis]. Michigan State University; 1966. Available from: http://etd.lib.msu.edu/islandora/object/etd:12690


Michigan State University

16. Schano, Edward Arthur. A comparison of chicken cooked electronically with conventionally cooked chicken.

Degree: MS, 1958, Michigan State University

Subjects/Keywords: Cooking (Poultry)

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APA (6th Edition):

Schano, E. A. (1958). A comparison of chicken cooked electronically with conventionally cooked chicken. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12722

Chicago Manual of Style (16th Edition):

Schano, Edward Arthur. “A comparison of chicken cooked electronically with conventionally cooked chicken.” 1958. Masters Thesis, Michigan State University. Accessed August 24, 2019. http://etd.lib.msu.edu/islandora/object/etd:12722.

MLA Handbook (7th Edition):

Schano, Edward Arthur. “A comparison of chicken cooked electronically with conventionally cooked chicken.” 1958. Web. 24 Aug 2019.

Vancouver:

Schano EA. A comparison of chicken cooked electronically with conventionally cooked chicken. [Internet] [Masters thesis]. Michigan State University; 1958. [cited 2019 Aug 24]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12722.

Council of Science Editors:

Schano EA. A comparison of chicken cooked electronically with conventionally cooked chicken. [Masters Thesis]. Michigan State University; 1958. Available from: http://etd.lib.msu.edu/islandora/object/etd:12722


Michigan State University

17. 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 August 24, 2019. 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. 24 Aug 2019.

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 2019 Aug 24]. 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

18. 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 (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 August 24, 2019. 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. 24 Aug 2019.

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 2019 Aug 24]. 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


Michigan State University

19. Vogt, John Parsons. Pretreatment of prepared apple slices for bakers' use.

Degree: MS, 1950, Michigan State University

Subjects/Keywords: Cooking (Apples)

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APA (6th Edition):

Vogt, J. P. (1950). Pretreatment of prepared apple slices for bakers' use. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8786

Chicago Manual of Style (16th Edition):

Vogt, John Parsons. “Pretreatment of prepared apple slices for bakers' use.” 1950. Masters Thesis, Michigan State University. Accessed August 24, 2019. http://etd.lib.msu.edu/islandora/object/etd:8786.

MLA Handbook (7th Edition):

Vogt, John Parsons. “Pretreatment of prepared apple slices for bakers' use.” 1950. Web. 24 Aug 2019.

Vancouver:

Vogt JP. Pretreatment of prepared apple slices for bakers' use. [Internet] [Masters thesis]. Michigan State University; 1950. [cited 2019 Aug 24]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8786.

Council of Science Editors:

Vogt JP. Pretreatment of prepared apple slices for bakers' use. [Masters Thesis]. Michigan State University; 1950. Available from: http://etd.lib.msu.edu/islandora/object/etd:8786


Michigan State University

20. 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 August 24, 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. 24 Aug 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 Aug 24]. 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


Rutgers University

21. Qin, Xiaotian. Thermal desorption studies of corn oil at frying temperatures: thermal scission vs autoxidation.

Degree: MS, Food Science, 2011, Rutgers University

 Thermal degradation occurs in all oils during frying, limiting useful fry life as well as quality and shelf life of fried foods. To elucidate the… (more)

Subjects/Keywords: Cooking (Corn oil); Thermal desorption

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APA (6th Edition):

Qin, X. (2011). Thermal desorption studies of corn oil at frying temperatures: thermal scission vs autoxidation. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061442

Chicago Manual of Style (16th Edition):

Qin, Xiaotian. “Thermal desorption studies of corn oil at frying temperatures: thermal scission vs autoxidation.” 2011. Masters Thesis, Rutgers University. Accessed August 24, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061442.

MLA Handbook (7th Edition):

Qin, Xiaotian. “Thermal desorption studies of corn oil at frying temperatures: thermal scission vs autoxidation.” 2011. Web. 24 Aug 2019.

Vancouver:

Qin X. Thermal desorption studies of corn oil at frying temperatures: thermal scission vs autoxidation. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2019 Aug 24]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061442.

Council of Science Editors:

Qin X. Thermal desorption studies of corn oil at frying temperatures: thermal scission vs autoxidation. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061442


Bowling Green State University

22. Sinewe, Rebekah. Compliments to the Onscreen Chef: Cooking as Social and Artful Performances.

Degree: MA, Theatre and Film, 2017, Bowling Green State University

 From the earliest performances of the act of cooking while gathered around a fire, humans have layered meaning onto the embodiment of cooking. The performance… (more)

Subjects/Keywords: Theater; performativity; cooking; cooking shows; social performance; artful performance; performance studies

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APA (6th Edition):

Sinewe, R. (2017). Compliments to the Onscreen Chef: Cooking as Social and Artful Performances. (Masters Thesis). Bowling Green State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1491165097470373

Chicago Manual of Style (16th Edition):

Sinewe, Rebekah. “Compliments to the Onscreen Chef: Cooking as Social and Artful Performances.” 2017. Masters Thesis, Bowling Green State University. Accessed August 24, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1491165097470373.

MLA Handbook (7th Edition):

Sinewe, Rebekah. “Compliments to the Onscreen Chef: Cooking as Social and Artful Performances.” 2017. Web. 24 Aug 2019.

Vancouver:

Sinewe R. Compliments to the Onscreen Chef: Cooking as Social and Artful Performances. [Internet] [Masters thesis]. Bowling Green State University; 2017. [cited 2019 Aug 24]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1491165097470373.

Council of Science Editors:

Sinewe R. Compliments to the Onscreen Chef: Cooking as Social and Artful Performances. [Masters Thesis]. Bowling Green State University; 2017. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1491165097470373


Clemson University

23. Dixon, Elizabeth. Cooking and Menu Planning Confidence of Children Participating in a Cooking Camp.

Degree: MS, Food, Nutrition and Packaging Sciences, 2012, Clemson University

  Childhood obesity has been steadily increasing in recent decades. This study was conducted at cooking camp to analyze the cooking and menu planning self-efficacy… (more)

Subjects/Keywords: Children; Confidence; Cooking Camp; Cooking skills; Menu Planning; Education

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APA (6th Edition):

Dixon, E. (2012). Cooking and Menu Planning Confidence of Children Participating in a Cooking Camp. (Masters Thesis). Clemson University. Retrieved from https://tigerprints.clemson.edu/all_theses/1364

Chicago Manual of Style (16th Edition):

Dixon, Elizabeth. “Cooking and Menu Planning Confidence of Children Participating in a Cooking Camp.” 2012. Masters Thesis, Clemson University. Accessed August 24, 2019. https://tigerprints.clemson.edu/all_theses/1364.

MLA Handbook (7th Edition):

Dixon, Elizabeth. “Cooking and Menu Planning Confidence of Children Participating in a Cooking Camp.” 2012. Web. 24 Aug 2019.

Vancouver:

Dixon E. Cooking and Menu Planning Confidence of Children Participating in a Cooking Camp. [Internet] [Masters thesis]. Clemson University; 2012. [cited 2019 Aug 24]. Available from: https://tigerprints.clemson.edu/all_theses/1364.

Council of Science Editors:

Dixon E. Cooking and Menu Planning Confidence of Children Participating in a Cooking Camp. [Masters Thesis]. Clemson University; 2012. Available from: https://tigerprints.clemson.edu/all_theses/1364


Clemson University

24. Monnier Evers, Shannon Lynn. Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation.

Degree: MS, Food Science and Human Nutrition, 2017, Clemson University

 Healthy Lifestyles Cooking Like a Chef (HLCLC) is a culinary nutrition curriculum based on social cognitive theory. The aim for the HLCLC program is to… (more)

Subjects/Keywords: Cooking Confidence; Cooking Skills; Culinary; Healthy Lifestyles; Mentoring; Nutrition Education

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APA (6th Edition):

Monnier Evers, S. L. (2017). Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation. (Masters Thesis). Clemson University. Retrieved from https://tigerprints.clemson.edu/all_theses/2796

Chicago Manual of Style (16th Edition):

Monnier Evers, Shannon Lynn. “Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation.” 2017. Masters Thesis, Clemson University. Accessed August 24, 2019. https://tigerprints.clemson.edu/all_theses/2796.

MLA Handbook (7th Edition):

Monnier Evers, Shannon Lynn. “Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation.” 2017. Web. 24 Aug 2019.

Vancouver:

Monnier Evers SL. Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation. [Internet] [Masters thesis]. Clemson University; 2017. [cited 2019 Aug 24]. Available from: https://tigerprints.clemson.edu/all_theses/2796.

Council of Science Editors:

Monnier Evers SL. Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation. [Masters Thesis]. Clemson University; 2017. Available from: https://tigerprints.clemson.edu/all_theses/2796


Michigan State University

25. Masuda, Grace Miyeko. Tender cuts of three grades of beef.

Degree: MA, 1955, Michigan State University

Subjects/Keywords: Cooking (Meat); Quantity cooking

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APA (6th Edition):

Masuda, G. M. (1955). Tender cuts of three grades of beef. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:15194

Chicago Manual of Style (16th Edition):

Masuda, Grace Miyeko. “Tender cuts of three grades of beef.” 1955. Masters Thesis, Michigan State University. Accessed August 24, 2019. http://etd.lib.msu.edu/islandora/object/etd:15194.

MLA Handbook (7th Edition):

Masuda, Grace Miyeko. “Tender cuts of three grades of beef.” 1955. Web. 24 Aug 2019.

Vancouver:

Masuda GM. Tender cuts of three grades of beef. [Internet] [Masters thesis]. Michigan State University; 1955. [cited 2019 Aug 24]. Available from: http://etd.lib.msu.edu/islandora/object/etd:15194.

Council of Science Editors:

Masuda GM. Tender cuts of three grades of beef. [Masters Thesis]. Michigan State University; 1955. Available from: http://etd.lib.msu.edu/islandora/object/etd:15194


Michigan State University

26. Ramsland, Dorothy E. A. (Dorothy Elizabeth Ann), 1920-2004. An evaluation of dried, canned and frozen peaches for institution pie making.

Degree: MS, 1947, Michigan State University

Subjects/Keywords: Cooking (Peaches); Quantity cooking

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APA (6th Edition):

Ramsland, Dorothy E. A. (Dorothy Elizabeth Ann), 1. (1947). An evaluation of dried, canned and frozen peaches for institution pie making. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:13370

Chicago Manual of Style (16th Edition):

Ramsland, Dorothy E. A. (Dorothy Elizabeth Ann), 1920-2004. “An evaluation of dried, canned and frozen peaches for institution pie making.” 1947. Masters Thesis, Michigan State University. Accessed August 24, 2019. http://etd.lib.msu.edu/islandora/object/etd:13370.

MLA Handbook (7th Edition):

Ramsland, Dorothy E. A. (Dorothy Elizabeth Ann), 1920-2004. “An evaluation of dried, canned and frozen peaches for institution pie making.” 1947. Web. 24 Aug 2019.

Vancouver:

Ramsland, Dorothy E. A. (Dorothy Elizabeth Ann) 1. An evaluation of dried, canned and frozen peaches for institution pie making. [Internet] [Masters thesis]. Michigan State University; 1947. [cited 2019 Aug 24]. Available from: http://etd.lib.msu.edu/islandora/object/etd:13370.

Council of Science Editors:

Ramsland, Dorothy E. A. (Dorothy Elizabeth Ann) 1. An evaluation of dried, canned and frozen peaches for institution pie making. [Masters Thesis]. Michigan State University; 1947. Available from: http://etd.lib.msu.edu/islandora/object/etd:13370


Michigan State University

27. Allen, Shirley M. The use of fresh, frozen, canned, and dried peaches in food service institutions.

Degree: MS, 1950, Michigan State University

Subjects/Keywords: Cooking (Fruit); Quantity cooking

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APA (6th Edition):

Allen, S. M. (1950). The use of fresh, frozen, canned, and dried peaches in food service institutions. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:9301

Chicago Manual of Style (16th Edition):

Allen, Shirley M. “The use of fresh, frozen, canned, and dried peaches in food service institutions.” 1950. Masters Thesis, Michigan State University. Accessed August 24, 2019. http://etd.lib.msu.edu/islandora/object/etd:9301.

MLA Handbook (7th Edition):

Allen, Shirley M. “The use of fresh, frozen, canned, and dried peaches in food service institutions.” 1950. Web. 24 Aug 2019.

Vancouver:

Allen SM. The use of fresh, frozen, canned, and dried peaches in food service institutions. [Internet] [Masters thesis]. Michigan State University; 1950. [cited 2019 Aug 24]. Available from: http://etd.lib.msu.edu/islandora/object/etd:9301.

Council of Science Editors:

Allen SM. The use of fresh, frozen, canned, and dried peaches in food service institutions. [Masters Thesis]. Michigan State University; 1950. Available from: http://etd.lib.msu.edu/islandora/object/etd:9301


Michigan State University

28. Childs, Margaret Mary. A cost study of certain cole crops as served in a college cafeteria.

Degree: MS, 1950, Michigan State University

Subjects/Keywords: Cooking (Vegetables); Quantity cooking

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APA (6th Edition):

Childs, M. M. (1950). A cost study of certain cole crops as served in a college cafeteria. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:39459

Chicago Manual of Style (16th Edition):

Childs, Margaret Mary. “A cost study of certain cole crops as served in a college cafeteria.” 1950. Masters Thesis, Michigan State University. Accessed August 24, 2019. http://etd.lib.msu.edu/islandora/object/etd:39459.

MLA Handbook (7th Edition):

Childs, Margaret Mary. “A cost study of certain cole crops as served in a college cafeteria.” 1950. Web. 24 Aug 2019.

Vancouver:

Childs MM. A cost study of certain cole crops as served in a college cafeteria. [Internet] [Masters thesis]. Michigan State University; 1950. [cited 2019 Aug 24]. Available from: http://etd.lib.msu.edu/islandora/object/etd:39459.

Council of Science Editors:

Childs MM. A cost study of certain cole crops as served in a college cafeteria. [Masters Thesis]. Michigan State University; 1950. Available from: http://etd.lib.msu.edu/islandora/object/etd:39459


Leiden University

29. Ioannides, Demetrios. Investigating Basalt in the cooking vessels of Late Bronze and Iron Ages in Southern Levant.

Degree: 2013, Leiden University

 Main goal of the thesis is to investigate the role of basalt in the ceramic technology of cooking pots in the Iron Age Lehun, Mudayna… (more)

Subjects/Keywords: Ceramic Petrography; Cooking pots; Southern Levant; Basalt

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APA (6th Edition):

Ioannides, D. (2013). Investigating Basalt in the cooking vessels of Late Bronze and Iron Ages in Southern Levant. (Masters Thesis). Leiden University. Retrieved from http://hdl.handle.net/1887/21256

Chicago Manual of Style (16th Edition):

Ioannides, Demetrios. “Investigating Basalt in the cooking vessels of Late Bronze and Iron Ages in Southern Levant.” 2013. Masters Thesis, Leiden University. Accessed August 24, 2019. http://hdl.handle.net/1887/21256.

MLA Handbook (7th Edition):

Ioannides, Demetrios. “Investigating Basalt in the cooking vessels of Late Bronze and Iron Ages in Southern Levant.” 2013. Web. 24 Aug 2019.

Vancouver:

Ioannides D. Investigating Basalt in the cooking vessels of Late Bronze and Iron Ages in Southern Levant. [Internet] [Masters thesis]. Leiden University; 2013. [cited 2019 Aug 24]. Available from: http://hdl.handle.net/1887/21256.

Council of Science Editors:

Ioannides D. Investigating Basalt in the cooking vessels of Late Bronze and Iron Ages in Southern Levant. [Masters Thesis]. Leiden University; 2013. Available from: http://hdl.handle.net/1887/21256


Louisiana State University

30. Chintagari, Sailaja. Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens.

Degree: MS, Life Sciences, 2009, Louisiana State University

 Shrimp is one of the most common seafoods and a favorite among consumers. Like any other food there are safety concerns about shrimp. Listeria species,… (more)

Subjects/Keywords: Shrimp; Listeria; Vibrio; Cooking Temperatures; Salmonella

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APA (6th Edition):

Chintagari, S. (2009). Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens. (Masters Thesis). Louisiana State University. Retrieved from etd-06102009-081716 ; https://digitalcommons.lsu.edu/gradschool_theses/2035

Chicago Manual of Style (16th Edition):

Chintagari, Sailaja. “Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens.” 2009. Masters Thesis, Louisiana State University. Accessed August 24, 2019. etd-06102009-081716 ; https://digitalcommons.lsu.edu/gradschool_theses/2035.

MLA Handbook (7th Edition):

Chintagari, Sailaja. “Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens.” 2009. Web. 24 Aug 2019.

Vancouver:

Chintagari S. Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens. [Internet] [Masters thesis]. Louisiana State University; 2009. [cited 2019 Aug 24]. Available from: etd-06102009-081716 ; https://digitalcommons.lsu.edu/gradschool_theses/2035.

Council of Science Editors:

Chintagari S. Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens. [Masters Thesis]. Louisiana State University; 2009. Available from: etd-06102009-081716 ; https://digitalcommons.lsu.edu/gradschool_theses/2035

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