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You searched for subject:(Irradiated foods). Showing records 1 – 12 of 12 total matches.

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University of British Columbia

1. Lin, Ting-shen. Effect of gamma irradiation on turkey meat protein and its emulsifying capacity.

Degree: 1970, University of British Columbia

 The effect of gamma irradiation on the emulsifying capacity of turkey light meat was studied in a model system. A change of emulsifying capacity due… (more)

Subjects/Keywords: Irradiated foods; Emulsions

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APA (6th Edition):

Lin, T. (1970). Effect of gamma irradiation on turkey meat protein and its emulsifying capacity. (Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/34629

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):

Lin, Ting-shen. “Effect of gamma irradiation on turkey meat protein and its emulsifying capacity. ” 1970. Thesis, University of British Columbia. Accessed October 19, 2019. http://hdl.handle.net/2429/34629.

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

MLA Handbook (7th Edition):

Lin, Ting-shen. “Effect of gamma irradiation on turkey meat protein and its emulsifying capacity. ” 1970. Web. 19 Oct 2019.

Vancouver:

Lin T. Effect of gamma irradiation on turkey meat protein and its emulsifying capacity. [Internet] [Thesis]. University of British Columbia; 1970. [cited 2019 Oct 19]. Available from: http://hdl.handle.net/2429/34629.

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

Council of Science Editors:

Lin T. Effect of gamma irradiation on turkey meat protein and its emulsifying capacity. [Thesis]. University of British Columbia; 1970. Available from: http://hdl.handle.net/2429/34629

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


University of Arizona

2. KRUMHAR, KIM CARLETON. STRUCTURAL AND NUTRITIONAL CHANGES IN IRRADIATED FOOD PROTEINS (ANTIOXIDANTS, QUALITY, PROCESSING EFFECT TOXICOLOGY, RADIATION).

Degree: 1985, University of Arizona

 A two part study was designed to investigate radiation-induced structural and nutritional changes in food proteins. Model systems composed of 0.1-10% myoglobin, lactalbumin or BSA… (more)

Subjects/Keywords: Irradiated foods  – Nutrition.

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APA (6th Edition):

KRUMHAR, K. C. (1985). STRUCTURAL AND NUTRITIONAL CHANGES IN IRRADIATED FOOD PROTEINS (ANTIOXIDANTS, QUALITY, PROCESSING EFFECT TOXICOLOGY, RADIATION). (Doctoral Dissertation). University of Arizona. Retrieved from http://hdl.handle.net/10150/188051

Chicago Manual of Style (16th Edition):

KRUMHAR, KIM CARLETON. “STRUCTURAL AND NUTRITIONAL CHANGES IN IRRADIATED FOOD PROTEINS (ANTIOXIDANTS, QUALITY, PROCESSING EFFECT TOXICOLOGY, RADIATION). ” 1985. Doctoral Dissertation, University of Arizona. Accessed October 19, 2019. http://hdl.handle.net/10150/188051.

MLA Handbook (7th Edition):

KRUMHAR, KIM CARLETON. “STRUCTURAL AND NUTRITIONAL CHANGES IN IRRADIATED FOOD PROTEINS (ANTIOXIDANTS, QUALITY, PROCESSING EFFECT TOXICOLOGY, RADIATION). ” 1985. Web. 19 Oct 2019.

Vancouver:

KRUMHAR KC. STRUCTURAL AND NUTRITIONAL CHANGES IN IRRADIATED FOOD PROTEINS (ANTIOXIDANTS, QUALITY, PROCESSING EFFECT TOXICOLOGY, RADIATION). [Internet] [Doctoral dissertation]. University of Arizona; 1985. [cited 2019 Oct 19]. Available from: http://hdl.handle.net/10150/188051.

Council of Science Editors:

KRUMHAR KC. STRUCTURAL AND NUTRITIONAL CHANGES IN IRRADIATED FOOD PROTEINS (ANTIOXIDANTS, QUALITY, PROCESSING EFFECT TOXICOLOGY, RADIATION). [Doctoral Dissertation]. University of Arizona; 1985. Available from: http://hdl.handle.net/10150/188051


Hong Kong University of Science and Technology

3. Ye, Yuran. Development and application of a liquid chromatography-mass spectrometry method for the detection of 2-alkylcyclobutanones in irradiated food.

Degree: 2013, Hong Kong University of Science and Technology

 Food irradiation is one of the most common food preservation methods and is used on aglobal scale. The ability to identify irradiated food is important… (more)

Subjects/Keywords: Radiation preservation of food; Mass spectrometry; Irradiated foods; Radioactive substances; Detection

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APA (6th Edition):

Ye, Y. (2013). Development and application of a liquid chromatography-mass spectrometry method for the detection of 2-alkylcyclobutanones in irradiated food. (Thesis). Hong Kong University of Science and Technology. Retrieved from https://doi.org/10.14711/thesis-b1239465 ; http://repository.ust.hk/ir/bitstream/1783.1-7983/1/th_redirect.html

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):

Ye, Yuran. “Development and application of a liquid chromatography-mass spectrometry method for the detection of 2-alkylcyclobutanones in irradiated food.” 2013. Thesis, Hong Kong University of Science and Technology. Accessed October 19, 2019. https://doi.org/10.14711/thesis-b1239465 ; http://repository.ust.hk/ir/bitstream/1783.1-7983/1/th_redirect.html.

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

MLA Handbook (7th Edition):

Ye, Yuran. “Development and application of a liquid chromatography-mass spectrometry method for the detection of 2-alkylcyclobutanones in irradiated food.” 2013. Web. 19 Oct 2019.

Vancouver:

Ye Y. Development and application of a liquid chromatography-mass spectrometry method for the detection of 2-alkylcyclobutanones in irradiated food. [Internet] [Thesis]. Hong Kong University of Science and Technology; 2013. [cited 2019 Oct 19]. Available from: https://doi.org/10.14711/thesis-b1239465 ; http://repository.ust.hk/ir/bitstream/1783.1-7983/1/th_redirect.html.

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

Council of Science Editors:

Ye Y. Development and application of a liquid chromatography-mass spectrometry method for the detection of 2-alkylcyclobutanones in irradiated food. [Thesis]. Hong Kong University of Science and Technology; 2013. Available from: https://doi.org/10.14711/thesis-b1239465 ; http://repository.ust.hk/ir/bitstream/1783.1-7983/1/th_redirect.html

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


Michigan State University

4. Sudarmadji, Slamet, 1941-. Sensory determination of the amount of flavor change caused by gamma irradiation in selected animal protein foods.

Degree: MS, 1971, Michigan State University

Subjects/Keywords: Irradiated foods; Food – Sensory evaluation

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APA (6th Edition):

Sudarmadji, Slamet, 1. (1971). Sensory determination of the amount of flavor change caused by gamma irradiation in selected animal protein foods. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:7694

Chicago Manual of Style (16th Edition):

Sudarmadji, Slamet, 1941-. “Sensory determination of the amount of flavor change caused by gamma irradiation in selected animal protein foods.” 1971. Masters Thesis, Michigan State University. Accessed October 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:7694.

MLA Handbook (7th Edition):

Sudarmadji, Slamet, 1941-. “Sensory determination of the amount of flavor change caused by gamma irradiation in selected animal protein foods.” 1971. Web. 19 Oct 2019.

Vancouver:

Sudarmadji, Slamet 1. Sensory determination of the amount of flavor change caused by gamma irradiation in selected animal protein foods. [Internet] [Masters thesis]. Michigan State University; 1971. [cited 2019 Oct 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:7694.

Council of Science Editors:

Sudarmadji, Slamet 1. Sensory determination of the amount of flavor change caused by gamma irradiation in selected animal protein foods. [Masters Thesis]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:7694


University of Pretoria

5. Rombo, George Omolo. Physico-chemical effects of irradiation on starch and protein of maize and bean flours.

Degree: Food Science, 2006, University of Pretoria

Read the abstract in the section 00front of this document. Advisors/Committee Members: Prof A Minnaar (advisor).

Subjects/Keywords: Irradiated foods; Infant formulas sterilization; UCTD

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APA (6th Edition):

Rombo, G. O. (2006). Physico-chemical effects of irradiation on starch and protein of maize and bean flours. (Doctoral Dissertation). University of Pretoria. Retrieved from http://hdl.handle.net/2263/28638

Chicago Manual of Style (16th Edition):

Rombo, George Omolo. “Physico-chemical effects of irradiation on starch and protein of maize and bean flours.” 2006. Doctoral Dissertation, University of Pretoria. Accessed October 19, 2019. http://hdl.handle.net/2263/28638.

MLA Handbook (7th Edition):

Rombo, George Omolo. “Physico-chemical effects of irradiation on starch and protein of maize and bean flours.” 2006. Web. 19 Oct 2019.

Vancouver:

Rombo GO. Physico-chemical effects of irradiation on starch and protein of maize and bean flours. [Internet] [Doctoral dissertation]. University of Pretoria; 2006. [cited 2019 Oct 19]. Available from: http://hdl.handle.net/2263/28638.

Council of Science Editors:

Rombo GO. Physico-chemical effects of irradiation on starch and protein of maize and bean flours. [Doctoral Dissertation]. University of Pretoria; 2006. Available from: http://hdl.handle.net/2263/28638


University of Pretoria

6. [No author]. Physico-chemical effects of irradiation on starch and protein of maize and bean flours .

Degree: 2006, University of Pretoria

Read the abstract in the section 00front of this document. Advisors/Committee Members: Prof A Minnaar (advisor).

Subjects/Keywords: Irradiated foods; Infant formulas sterilization; UCTD

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APA (6th Edition):

author], [. (2006). Physico-chemical effects of irradiation on starch and protein of maize and bean flours . (Doctoral Dissertation). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-10122005-164940/

Chicago Manual of Style (16th Edition):

author], [No. “Physico-chemical effects of irradiation on starch and protein of maize and bean flours .” 2006. Doctoral Dissertation, University of Pretoria. Accessed October 19, 2019. http://upetd.up.ac.za/thesis/available/etd-10122005-164940/.

MLA Handbook (7th Edition):

author], [No. “Physico-chemical effects of irradiation on starch and protein of maize and bean flours .” 2006. Web. 19 Oct 2019.

Vancouver:

author] [. Physico-chemical effects of irradiation on starch and protein of maize and bean flours . [Internet] [Doctoral dissertation]. University of Pretoria; 2006. [cited 2019 Oct 19]. Available from: http://upetd.up.ac.za/thesis/available/etd-10122005-164940/.

Council of Science Editors:

author] [. Physico-chemical effects of irradiation on starch and protein of maize and bean flours . [Doctoral Dissertation]. University of Pretoria; 2006. Available from: http://upetd.up.ac.za/thesis/available/etd-10122005-164940/


University of Johannesburg

7. Den Drijver, Laetitia. Chemiese transformasies van geselekteerde monosakkariede en aminosure.

Degree: 2014, University of Johannesburg

Ph.D. (Chemistry)

Please refer to full text to view abstract

Subjects/Keywords: Amino acids; Monosaccharides; Radiation preservation of food; Irradiated foods

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APA (6th Edition):

Den Drijver, L. (2014). Chemiese transformasies van geselekteerde monosakkariede en aminosure. (Thesis). University of Johannesburg. Retrieved from http://hdl.handle.net/10210/12150

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):

Den Drijver, Laetitia. “Chemiese transformasies van geselekteerde monosakkariede en aminosure.” 2014. Thesis, University of Johannesburg. Accessed October 19, 2019. http://hdl.handle.net/10210/12150.

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

MLA Handbook (7th Edition):

Den Drijver, Laetitia. “Chemiese transformasies van geselekteerde monosakkariede en aminosure.” 2014. Web. 19 Oct 2019.

Vancouver:

Den Drijver L. Chemiese transformasies van geselekteerde monosakkariede en aminosure. [Internet] [Thesis]. University of Johannesburg; 2014. [cited 2019 Oct 19]. Available from: http://hdl.handle.net/10210/12150.

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

Council of Science Editors:

Den Drijver L. Chemiese transformasies van geselekteerde monosakkariede en aminosure. [Thesis]. University of Johannesburg; 2014. Available from: http://hdl.handle.net/10210/12150

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


Michigan State University

8. Groesbeck, Cheryl Pugh. The spoilage microflora of irradiated beef.

Degree: MS, 1973, Michigan State University

Subjects/Keywords: Beef – Preservation; Irradiated foods; Salmonella; Clostridium perfringens

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APA (6th Edition):

Groesbeck, C. P. (1973). The spoilage microflora of irradiated beef. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:25018

Chicago Manual of Style (16th Edition):

Groesbeck, Cheryl Pugh. “The spoilage microflora of irradiated beef.” 1973. Masters Thesis, Michigan State University. Accessed October 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:25018.

MLA Handbook (7th Edition):

Groesbeck, Cheryl Pugh. “The spoilage microflora of irradiated beef.” 1973. Web. 19 Oct 2019.

Vancouver:

Groesbeck CP. The spoilage microflora of irradiated beef. [Internet] [Masters thesis]. Michigan State University; 1973. [cited 2019 Oct 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:25018.

Council of Science Editors:

Groesbeck CP. The spoilage microflora of irradiated beef. [Masters Thesis]. Michigan State University; 1973. Available from: http://etd.lib.msu.edu/islandora/object/etd:25018


McGill University

9. Lambert, Anne. Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork.

Degree: PhD, Department of Food Science and Agricultural Chemistry., 1991, McGill University

 The effects of irradiation dose (0, 0.5 and 1.0 kGy), various gas atmospheres and storage temperature (5, 15 and 25 sp circC) on the physical,… (more)

Subjects/Keywords: Pork  – Preservation.; Pork  – Spoilage.; Pork  – Packing.; Irradiated foods.; Protective atmospheres.

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APA (6th Edition):

Lambert, A. (1991). Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile70219.pdf

Chicago Manual of Style (16th Edition):

Lambert, Anne. “Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork.” 1991. Doctoral Dissertation, McGill University. Accessed October 19, 2019. http://digitool.library.mcgill.ca/thesisfile70219.pdf.

MLA Handbook (7th Edition):

Lambert, Anne. “Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork.” 1991. Web. 19 Oct 2019.

Vancouver:

Lambert A. Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork. [Internet] [Doctoral dissertation]. McGill University; 1991. [cited 2019 Oct 19]. Available from: http://digitool.library.mcgill.ca/thesisfile70219.pdf.

Council of Science Editors:

Lambert A. Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork. [Doctoral Dissertation]. McGill University; 1991. Available from: http://digitool.library.mcgill.ca/thesisfile70219.pdf


Massey University

10. Bautista, Dennis Malabuyoc. Irradiated food, consumer concerns and willingness to purchase : a thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Economics, Massey University, Palmerston North, New Zealand .

Degree: 1994, Massey University

 A national survey of households in New Zealand employed a systematic random sampling technique and conducted to determine the consumers' concern and willingness to purchase… (more)

Subjects/Keywords: Irradiated foods; Food Preservation; New Zealand Consumer behavior; Radiation preservation of food

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APA (6th Edition):

Bautista, D. M. (1994). Irradiated food, consumer concerns and willingness to purchase : a thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Economics, Massey University, Palmerston North, New Zealand . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/14798

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):

Bautista, Dennis Malabuyoc. “Irradiated food, consumer concerns and willingness to purchase : a thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Economics, Massey University, Palmerston North, New Zealand .” 1994. Thesis, Massey University. Accessed October 19, 2019. http://hdl.handle.net/10179/14798.

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

MLA Handbook (7th Edition):

Bautista, Dennis Malabuyoc. “Irradiated food, consumer concerns and willingness to purchase : a thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Economics, Massey University, Palmerston North, New Zealand .” 1994. Web. 19 Oct 2019.

Vancouver:

Bautista DM. Irradiated food, consumer concerns and willingness to purchase : a thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Economics, Massey University, Palmerston North, New Zealand . [Internet] [Thesis]. Massey University; 1994. [cited 2019 Oct 19]. Available from: http://hdl.handle.net/10179/14798.

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

Council of Science Editors:

Bautista DM. Irradiated food, consumer concerns and willingness to purchase : a thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Economics, Massey University, Palmerston North, New Zealand . [Thesis]. Massey University; 1994. Available from: http://hdl.handle.net/10179/14798

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


Kansas State University

11. Gregory, Alexandra. Optimal economic design of mail surveys: influences on response rates and the impact of responses to a second mailing.

Degree: PhD, Department of Agricultural Economics, 2008, Kansas State University

 Mail surveys are used to gather information in order to make inferences about populations. This study examines cost effective methods to maximize response rates to… (more)

Subjects/Keywords: Mail Surveys; Response Rates; Cost Per Response; Willingness to Pay; Ordered Probit; Irradiated Salad Greens; Attitude to Irradiated Foods; Economics, Agricultural (0503)

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APA (6th Edition):

Gregory, A. (2008). Optimal economic design of mail surveys: influences on response rates and the impact of responses to a second mailing. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/815

Chicago Manual of Style (16th Edition):

Gregory, Alexandra. “Optimal economic design of mail surveys: influences on response rates and the impact of responses to a second mailing.” 2008. Doctoral Dissertation, Kansas State University. Accessed October 19, 2019. http://hdl.handle.net/2097/815.

MLA Handbook (7th Edition):

Gregory, Alexandra. “Optimal economic design of mail surveys: influences on response rates and the impact of responses to a second mailing.” 2008. Web. 19 Oct 2019.

Vancouver:

Gregory A. Optimal economic design of mail surveys: influences on response rates and the impact of responses to a second mailing. [Internet] [Doctoral dissertation]. Kansas State University; 2008. [cited 2019 Oct 19]. Available from: http://hdl.handle.net/2097/815.

Council of Science Editors:

Gregory A. Optimal economic design of mail surveys: influences on response rates and the impact of responses to a second mailing. [Doctoral Dissertation]. Kansas State University; 2008. Available from: http://hdl.handle.net/2097/815


Michigan State University

12. Frosch, Keith. Effects of natural antioxidants in reducing lipid and cholesterol oxidation in irradiated chicken breast meat.

Degree: MS, Department of Food Science and Human Nutrition, 1998, Michigan State University

Subjects/Keywords: Chickens – Processing; Poultry – Radiation preservation; Radiation preservation of food; Irradiated foods; Meat – Storage; Meat – Contamination; Cholesterol – Oxidation; Lipids – Oxidation

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

APA (6th Edition):

Frosch, K. (1998). Effects of natural antioxidants in reducing lipid and cholesterol oxidation in irradiated chicken breast meat. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:28534

Chicago Manual of Style (16th Edition):

Frosch, Keith. “Effects of natural antioxidants in reducing lipid and cholesterol oxidation in irradiated chicken breast meat.” 1998. Masters Thesis, Michigan State University. Accessed October 19, 2019. http://etd.lib.msu.edu/islandora/object/etd:28534.

MLA Handbook (7th Edition):

Frosch, Keith. “Effects of natural antioxidants in reducing lipid and cholesterol oxidation in irradiated chicken breast meat.” 1998. Web. 19 Oct 2019.

Vancouver:

Frosch K. Effects of natural antioxidants in reducing lipid and cholesterol oxidation in irradiated chicken breast meat. [Internet] [Masters thesis]. Michigan State University; 1998. [cited 2019 Oct 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:28534.

Council of Science Editors:

Frosch K. Effects of natural antioxidants in reducing lipid and cholesterol oxidation in irradiated chicken breast meat. [Masters Thesis]. Michigan State University; 1998. Available from: http://etd.lib.msu.edu/islandora/object/etd:28534

.