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You searched for subject:(Meat). Showing records 1 – 30 of 1893 total matches.

[1] [2] [3] [4] [5] … [64]

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University of Helsinki

1. Liu, Jiao. Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding.

Degree: Department of Food and Environmental Sciences, Food Technology, 2016, University of Helsinki

The aim of the thesis was to investigate the interaction between sarcoplasmic proteins and myofibrillar proteins, considering the effects on the loss of water-holding in… (more)

Subjects/Keywords: Meat Science; Meat Science

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APA (6th Edition):

Liu, J. (2016). Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding. (Doctoral Dissertation). University of Helsinki. Retrieved from http://hdl.handle.net/10138/163547

Chicago Manual of Style (16th Edition):

Liu, Jiao. “Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding.” 2016. Doctoral Dissertation, University of Helsinki. Accessed April 26, 2019. http://hdl.handle.net/10138/163547.

MLA Handbook (7th Edition):

Liu, Jiao. “Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding.” 2016. Web. 26 Apr 2019.

Vancouver:

Liu J. Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding. [Internet] [Doctoral dissertation]. University of Helsinki; 2016. [cited 2019 Apr 26]. Available from: http://hdl.handle.net/10138/163547.

Council of Science Editors:

Liu J. Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding. [Doctoral Dissertation]. University of Helsinki; 2016. Available from: http://hdl.handle.net/10138/163547

2. Johnson, Jason Everett. Beef Retailer Perception of Consumer Buying Habits.

Degree: MS, Animal Science, 2013, South Dakota State University

  Consumer purchasing habits may never be completely understood, however motivations that drive consumers to make purchases will remain similar as a result of intrinsic… (more)

Subjects/Keywords: Meat Science

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APA (6th Edition):

Johnson, J. E. (2013). Beef Retailer Perception of Consumer Buying Habits. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1437

Chicago Manual of Style (16th Edition):

Johnson, Jason Everett. “Beef Retailer Perception of Consumer Buying Habits.” 2013. Masters Thesis, South Dakota State University. Accessed April 26, 2019. http://openprairie.sdstate.edu/etd/1437.

MLA Handbook (7th Edition):

Johnson, Jason Everett. “Beef Retailer Perception of Consumer Buying Habits.” 2013. Web. 26 Apr 2019.

Vancouver:

Johnson JE. Beef Retailer Perception of Consumer Buying Habits. [Internet] [Masters thesis]. South Dakota State University; 2013. [cited 2019 Apr 26]. Available from: http://openprairie.sdstate.edu/etd/1437.

Council of Science Editors:

Johnson JE. Beef Retailer Perception of Consumer Buying Habits. [Masters Thesis]. South Dakota State University; 2013. Available from: http://openprairie.sdstate.edu/etd/1437


University of Victoria

3. Blinkhorn, Emma. Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis.

Degree: Department of Anthropology, 2016, University of Victoria

 Primate dietary choices are subject to changing environmental conditions. Therefore, all primates must display varying degrees of behavioural plasticity and adaptability to ecological pressures and… (more)

Subjects/Keywords: meat; diet

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APA (6th Edition):

Blinkhorn, E. (2016). Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis. (Masters Thesis). University of Victoria. Retrieved from http://hdl.handle.net/1828/7231

Chicago Manual of Style (16th Edition):

Blinkhorn, Emma. “Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis.” 2016. Masters Thesis, University of Victoria. Accessed April 26, 2019. http://hdl.handle.net/1828/7231.

MLA Handbook (7th Edition):

Blinkhorn, Emma. “Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis.” 2016. Web. 26 Apr 2019.

Vancouver:

Blinkhorn E. Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis. [Internet] [Masters thesis]. University of Victoria; 2016. [cited 2019 Apr 26]. Available from: http://hdl.handle.net/1828/7231.

Council of Science Editors:

Blinkhorn E. Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis. [Masters Thesis]. University of Victoria; 2016. Available from: http://hdl.handle.net/1828/7231


Michigan State University

4. Weiner, Philip David. Effect of chelating agents on postmortem changes in muscle.

Degree: PhD, Department of Food Science, 1967, Michigan State University

Subjects/Keywords: Meat

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APA (6th Edition):

Weiner, P. D. (1967). Effect of chelating agents on postmortem changes in muscle. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:24828

Chicago Manual of Style (16th Edition):

Weiner, Philip David. “Effect of chelating agents on postmortem changes in muscle.” 1967. Doctoral Dissertation, Michigan State University. Accessed April 26, 2019. http://etd.lib.msu.edu/islandora/object/etd:24828.

MLA Handbook (7th Edition):

Weiner, Philip David. “Effect of chelating agents on postmortem changes in muscle.” 1967. Web. 26 Apr 2019.

Vancouver:

Weiner PD. Effect of chelating agents on postmortem changes in muscle. [Internet] [Doctoral dissertation]. Michigan State University; 1967. [cited 2019 Apr 26]. Available from: http://etd.lib.msu.edu/islandora/object/etd:24828.

Council of Science Editors:

Weiner PD. Effect of chelating agents on postmortem changes in muscle. [Doctoral Dissertation]. Michigan State University; 1967. Available from: http://etd.lib.msu.edu/islandora/object/etd:24828


Michigan State University

5. Hegarty, Gerald Ray. Solubility and emulsifying characterstics of intracellular beef muscle proteins.

Degree: PhD, Department of Food Science, 1963, Michigan State University

Subjects/Keywords: Meat

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APA (6th Edition):

Hegarty, G. R. (1963). Solubility and emulsifying characterstics of intracellular beef muscle proteins. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:18625

Chicago Manual of Style (16th Edition):

Hegarty, Gerald Ray. “Solubility and emulsifying characterstics of intracellular beef muscle proteins.” 1963. Doctoral Dissertation, Michigan State University. Accessed April 26, 2019. http://etd.lib.msu.edu/islandora/object/etd:18625.

MLA Handbook (7th Edition):

Hegarty, Gerald Ray. “Solubility and emulsifying characterstics of intracellular beef muscle proteins.” 1963. Web. 26 Apr 2019.

Vancouver:

Hegarty GR. Solubility and emulsifying characterstics of intracellular beef muscle proteins. [Internet] [Doctoral dissertation]. Michigan State University; 1963. [cited 2019 Apr 26]. Available from: http://etd.lib.msu.edu/islandora/object/etd:18625.

Council of Science Editors:

Hegarty GR. Solubility and emulsifying characterstics of intracellular beef muscle proteins. [Doctoral Dissertation]. Michigan State University; 1963. Available from: http://etd.lib.msu.edu/islandora/object/etd:18625


Michigan State University

6. Pridgeon, Marcille Lamoine. A comparison of palatability and cooking changes of beef steaks prepared by four methods.

Degree: MS, 1954, Michigan State University

Subjects/Keywords: Cooking (Meat); Meat

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APA (6th Edition):

Pridgeon, M. L. (1954). A comparison of palatability and cooking changes of beef steaks prepared by four methods. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:13320

Chicago Manual of Style (16th Edition):

Pridgeon, Marcille Lamoine. “A comparison of palatability and cooking changes of beef steaks prepared by four methods.” 1954. Masters Thesis, Michigan State University. Accessed April 26, 2019. http://etd.lib.msu.edu/islandora/object/etd:13320.

MLA Handbook (7th Edition):

Pridgeon, Marcille Lamoine. “A comparison of palatability and cooking changes of beef steaks prepared by four methods.” 1954. Web. 26 Apr 2019.

Vancouver:

Pridgeon ML. A comparison of palatability and cooking changes of beef steaks prepared by four methods. [Internet] [Masters thesis]. Michigan State University; 1954. [cited 2019 Apr 26]. Available from: http://etd.lib.msu.edu/islandora/object/etd:13320.

Council of Science Editors:

Pridgeon ML. A comparison of palatability and cooking changes of beef steaks prepared by four methods. [Masters Thesis]. Michigan State University; 1954. Available from: http://etd.lib.msu.edu/islandora/object/etd:13320


Michigan State University

7. Day, Jennie Cora. Longissimus dorsi of three grades of beef.

Degree: MS, 1953, Michigan State University

Subjects/Keywords: Cooking (Meat); Meat

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APA (6th Edition):

Day, J. C. (1953). Longissimus dorsi of three grades of beef. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:15951

Chicago Manual of Style (16th Edition):

Day, Jennie Cora. “Longissimus dorsi of three grades of beef.” 1953. Masters Thesis, Michigan State University. Accessed April 26, 2019. http://etd.lib.msu.edu/islandora/object/etd:15951.

MLA Handbook (7th Edition):

Day, Jennie Cora. “Longissimus dorsi of three grades of beef.” 1953. Web. 26 Apr 2019.

Vancouver:

Day JC. Longissimus dorsi of three grades of beef. [Internet] [Masters thesis]. Michigan State University; 1953. [cited 2019 Apr 26]. Available from: http://etd.lib.msu.edu/islandora/object/etd:15951.

Council of Science Editors:

Day JC. Longissimus dorsi of three grades of beef. [Masters Thesis]. Michigan State University; 1953. Available from: http://etd.lib.msu.edu/islandora/object/etd:15951


Oklahoma State University

8. Flynn, Kyle. Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma.

Degree: Department of Animal Science, 2011, Oklahoma State University

 In this study I investigated the economic feasabiltiy of a multispecies processing plant in Oklahoma. The number of small processing plants has decreased, but producers… (more)

Subjects/Keywords: economic; meat; processing

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APA (6th Edition):

Flynn, K. (2011). Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma. (Thesis). Oklahoma State University. Retrieved from http://hdl.handle.net/11244/8814

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):

Flynn, Kyle. “Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma.” 2011. Thesis, Oklahoma State University. Accessed April 26, 2019. http://hdl.handle.net/11244/8814.

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

MLA Handbook (7th Edition):

Flynn, Kyle. “Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma.” 2011. Web. 26 Apr 2019.

Vancouver:

Flynn K. Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma. [Internet] [Thesis]. Oklahoma State University; 2011. [cited 2019 Apr 26]. Available from: http://hdl.handle.net/11244/8814.

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

Council of Science Editors:

Flynn K. Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma. [Thesis]. Oklahoma State University; 2011. Available from: http://hdl.handle.net/11244/8814

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


Massey University

9. Mohammad Rashedi, Ismail Fitry. Effect of mechanical work on the meat used for making reformed meat products.

Degree: PhD, Food Technology, 2014, Massey University

 Tumbling, a process commonly used during production of reformed meat, applies mechanical work against the meat pieces to break down the meat structure, enhance brine… (more)

Subjects/Keywords: Meat processing; Reformed meat; Meat protein extraction; Myosin extraction

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APA (6th Edition):

Mohammad Rashedi, I. F. (2014). Effect of mechanical work on the meat used for making reformed meat products. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/6245

Chicago Manual of Style (16th Edition):

Mohammad Rashedi, Ismail Fitry. “Effect of mechanical work on the meat used for making reformed meat products.” 2014. Doctoral Dissertation, Massey University. Accessed April 26, 2019. http://hdl.handle.net/10179/6245.

MLA Handbook (7th Edition):

Mohammad Rashedi, Ismail Fitry. “Effect of mechanical work on the meat used for making reformed meat products.” 2014. Web. 26 Apr 2019.

Vancouver:

Mohammad Rashedi IF. Effect of mechanical work on the meat used for making reformed meat products. [Internet] [Doctoral dissertation]. Massey University; 2014. [cited 2019 Apr 26]. Available from: http://hdl.handle.net/10179/6245.

Council of Science Editors:

Mohammad Rashedi IF. Effect of mechanical work on the meat used for making reformed meat products. [Doctoral Dissertation]. Massey University; 2014. Available from: http://hdl.handle.net/10179/6245

10. Valaitienė, Vilma. Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe.

Degree: PhD, Zootechny, 2014, Lithuanian Academic Libraries Network (LABT)

Darbo tikslas – nustatyti mineralinių medžiagų kiekį skirtingų veislių galvijų ir kiaulių mėsoje bei jų koreliaciją su mėsos kokybės rodikliais. Darbo uždaviniai: 1. Tirti ir… (more)

Subjects/Keywords: Mėsos kokybė; Kiauliena; Galvijiena; Mineralinės medžiagos; Meat quality; Pig meat; Cattle meat; Minerals

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APA (6th Edition):

Valaitienė, V. (2014). Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe. (Doctoral Dissertation). Lithuanian Academic Libraries Network (LABT). Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_233138-92091 ;

Chicago Manual of Style (16th Edition):

Valaitienė, Vilma. “Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe.” 2014. Doctoral Dissertation, Lithuanian Academic Libraries Network (LABT). Accessed April 26, 2019. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_233138-92091 ;.

MLA Handbook (7th Edition):

Valaitienė, Vilma. “Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe.” 2014. Web. 26 Apr 2019.

Vancouver:

Valaitienė V. Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe. [Internet] [Doctoral dissertation]. Lithuanian Academic Libraries Network (LABT); 2014. [cited 2019 Apr 26]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_233138-92091 ;.

Council of Science Editors:

Valaitienė V. Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe. [Doctoral Dissertation]. Lithuanian Academic Libraries Network (LABT); 2014. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_233138-92091 ;

11. Pawinee Pakdeechoti. Analysis of salbutamol in lean meat by liquid chromatography .

Degree: Faculty of Science (Analytical Chemistry), 2006, Prince of Songkla University

Subjects/Keywords: Meat animals; Meat Analysis; Meat Quality

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APA (6th Edition):

Pakdeechoti, P. (2006). Analysis of salbutamol in lean meat by liquid chromatography . (Thesis). Prince of Songkla University. Retrieved from http://kb.psu.ac.th/psukb/handle/2553/1447

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):

Pakdeechoti, Pawinee. “Analysis of salbutamol in lean meat by liquid chromatography .” 2006. Thesis, Prince of Songkla University. Accessed April 26, 2019. http://kb.psu.ac.th/psukb/handle/2553/1447.

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

MLA Handbook (7th Edition):

Pakdeechoti, Pawinee. “Analysis of salbutamol in lean meat by liquid chromatography .” 2006. Web. 26 Apr 2019.

Vancouver:

Pakdeechoti P. Analysis of salbutamol in lean meat by liquid chromatography . [Internet] [Thesis]. Prince of Songkla University; 2006. [cited 2019 Apr 26]. Available from: http://kb.psu.ac.th/psukb/handle/2553/1447.

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

Council of Science Editors:

Pakdeechoti P. Analysis of salbutamol in lean meat by liquid chromatography . [Thesis]. Prince of Songkla University; 2006. Available from: http://kb.psu.ac.th/psukb/handle/2553/1447

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


University of Utah

12. Davis, Rebecca Ann Hurst. Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk.

Degree: MS;, Nutrition;, 2008, University of Utah

 Elevated serum lipids, blood pressure, and inflammation are related to dietary fat content and can increase the risk for cardiovascular disease. Diets lower in saturated… (more)

Subjects/Keywords: Buffalo meat; Beef; Physiological effects

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APA (6th Edition):

Davis, R. A. H. (2008). Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk. (Masters Thesis). University of Utah. Retrieved from http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/25/rec/392

Chicago Manual of Style (16th Edition):

Davis, Rebecca Ann Hurst. “Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk.” 2008. Masters Thesis, University of Utah. Accessed April 26, 2019. http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/25/rec/392.

MLA Handbook (7th Edition):

Davis, Rebecca Ann Hurst. “Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk.” 2008. Web. 26 Apr 2019.

Vancouver:

Davis RAH. Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk. [Internet] [Masters thesis]. University of Utah; 2008. [cited 2019 Apr 26]. Available from: http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/25/rec/392.

Council of Science Editors:

Davis RAH. Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk. [Masters Thesis]. University of Utah; 2008. Available from: http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/25/rec/392


University of Georgia

13. Deshpande, Deepti P. Radio-frequency application in preheating of marinated chicken breast meat.

Degree: MS, Food Science, 2008, University of Georgia

 Radio-frequency (RF) cooking is a form of dielectric heating in which products are heated by subjecting them to an alternating electric field between two electrodes,… (more)

Subjects/Keywords: Marinated chicken breast meat

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APA (6th Edition):

Deshpande, D. P. (2008). Radio-frequency application in preheating of marinated chicken breast meat. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/deshpande_deepti_p_200808_ms

Chicago Manual of Style (16th Edition):

Deshpande, Deepti P. “Radio-frequency application in preheating of marinated chicken breast meat.” 2008. Masters Thesis, University of Georgia. Accessed April 26, 2019. http://purl.galileo.usg.edu/uga_etd/deshpande_deepti_p_200808_ms.

MLA Handbook (7th Edition):

Deshpande, Deepti P. “Radio-frequency application in preheating of marinated chicken breast meat.” 2008. Web. 26 Apr 2019.

Vancouver:

Deshpande DP. Radio-frequency application in preheating of marinated chicken breast meat. [Internet] [Masters thesis]. University of Georgia; 2008. [cited 2019 Apr 26]. Available from: http://purl.galileo.usg.edu/uga_etd/deshpande_deepti_p_200808_ms.

Council of Science Editors:

Deshpande DP. Radio-frequency application in preheating of marinated chicken breast meat. [Masters Thesis]. University of Georgia; 2008. Available from: http://purl.galileo.usg.edu/uga_etd/deshpande_deepti_p_200808_ms

14. Pouchieu, Camille. Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk.

Degree: Docteur es, Epidémiologie / Santé publique, 2014, Paris 13

Cette thèse s’articule autour de 3 parties. Dans la première (épidémiologie descriptive), nous avons évalué, sur un large échantillon d’adultes français (cohorte NutriNet-Santé), la prise… (more)

Subjects/Keywords: Viande rouge; Red meat

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APA (6th Edition):

Pouchieu, C. (2014). Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk. (Doctoral Dissertation). Paris 13. Retrieved from http://www.theses.fr/2014PA132027

Chicago Manual of Style (16th Edition):

Pouchieu, Camille. “Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk.” 2014. Doctoral Dissertation, Paris 13. Accessed April 26, 2019. http://www.theses.fr/2014PA132027.

MLA Handbook (7th Edition):

Pouchieu, Camille. “Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk.” 2014. Web. 26 Apr 2019.

Vancouver:

Pouchieu C. Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk. [Internet] [Doctoral dissertation]. Paris 13; 2014. [cited 2019 Apr 26]. Available from: http://www.theses.fr/2014PA132027.

Council of Science Editors:

Pouchieu C. Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk. [Doctoral Dissertation]. Paris 13; 2014. Available from: http://www.theses.fr/2014PA132027


University of Utah

15. Chen, Ying-Sheng. Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk.

Degree: MS;, Nutrition;, 2009, University of Utah

 The consumption of animal fats has gained the reputation of being less healthy due to an association with increased inflammation and oxidative stress. However, red… (more)

Subjects/Keywords: Buffalo meat; Beef; Cancer

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APA (6th Edition):

Chen, Y. (2009). Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk. (Masters Thesis). University of Utah. Retrieved from http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/599/rec/391

Chicago Manual of Style (16th Edition):

Chen, Ying-Sheng. “Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk.” 2009. Masters Thesis, University of Utah. Accessed April 26, 2019. http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/599/rec/391.

MLA Handbook (7th Edition):

Chen, Ying-Sheng. “Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk.” 2009. Web. 26 Apr 2019.

Vancouver:

Chen Y. Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk. [Internet] [Masters thesis]. University of Utah; 2009. [cited 2019 Apr 26]. Available from: http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/599/rec/391.

Council of Science Editors:

Chen Y. Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk. [Masters Thesis]. University of Utah; 2009. Available from: http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/599/rec/391


University of Alberta

16. Chen, Qing. Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments.

Degree: MS, Department of Resource Economics and Environmental Sociology, 2012, University of Alberta

 In this thesis, consumers’ perceptions and willingness-to-pay for a new packaging technology for beef steaks, vacuum packaging, are measured using real choice experiments and different… (more)

Subjects/Keywords: Meat packaging; Consumer behaviour; Innovation

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APA (6th Edition):

Chen, Q. (2012). Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/q811kj90x

Chicago Manual of Style (16th Edition):

Chen, Qing. “Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments.” 2012. Masters Thesis, University of Alberta. Accessed April 26, 2019. https://era.library.ualberta.ca/files/q811kj90x.

MLA Handbook (7th Edition):

Chen, Qing. “Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments.” 2012. Web. 26 Apr 2019.

Vancouver:

Chen Q. Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments. [Internet] [Masters thesis]. University of Alberta; 2012. [cited 2019 Apr 26]. Available from: https://era.library.ualberta.ca/files/q811kj90x.

Council of Science Editors:

Chen Q. Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments. [Masters Thesis]. University of Alberta; 2012. Available from: https://era.library.ualberta.ca/files/q811kj90x


University of Alberta

17. Swallow, Kevin. Studies on an actin-like protein from chicken pectoralis muscle.

Degree: MS, Department of Food Science, 1988, University of Alberta

Subjects/Keywords: Meat – Research.

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APA (6th Edition):

Swallow, K. (1988). Studies on an actin-like protein from chicken pectoralis muscle. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/k643b2972

Chicago Manual of Style (16th Edition):

Swallow, Kevin. “Studies on an actin-like protein from chicken pectoralis muscle.” 1988. Masters Thesis, University of Alberta. Accessed April 26, 2019. https://era.library.ualberta.ca/files/k643b2972.

MLA Handbook (7th Edition):

Swallow, Kevin. “Studies on an actin-like protein from chicken pectoralis muscle.” 1988. Web. 26 Apr 2019.

Vancouver:

Swallow K. Studies on an actin-like protein from chicken pectoralis muscle. [Internet] [Masters thesis]. University of Alberta; 1988. [cited 2019 Apr 26]. Available from: https://era.library.ualberta.ca/files/k643b2972.

Council of Science Editors:

Swallow K. Studies on an actin-like protein from chicken pectoralis muscle. [Masters Thesis]. University of Alberta; 1988. Available from: https://era.library.ualberta.ca/files/k643b2972


University of Alberta

18. Girard, Isabelle. Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses.

Degree: MS, Department of Agricultural, Food and Nutritional Science, 2010, University of Alberta

 Management systems that enhance carcass yield can increase the efficiency and competitiveness of beef producers, but meat quality should not be negatively affected. Continental or… (more)

Subjects/Keywords: cattle; implants; quality; meat; ractopamine

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APA (6th Edition):

Girard, I. (2010). Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/bg257f399

Chicago Manual of Style (16th Edition):

Girard, Isabelle. “Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses.” 2010. Masters Thesis, University of Alberta. Accessed April 26, 2019. https://era.library.ualberta.ca/files/bg257f399.

MLA Handbook (7th Edition):

Girard, Isabelle. “Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses.” 2010. Web. 26 Apr 2019.

Vancouver:

Girard I. Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses. [Internet] [Masters thesis]. University of Alberta; 2010. [cited 2019 Apr 26]. Available from: https://era.library.ualberta.ca/files/bg257f399.

Council of Science Editors:

Girard I. Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses. [Masters Thesis]. University of Alberta; 2010. Available from: https://era.library.ualberta.ca/files/bg257f399


University of Alberta

19. Zagrosh-Miller, Connie E. Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product.

Degree: MA, Department of Food Science, 1991, University of Alberta

Subjects/Keywords: Meat – Microbiology.

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APA (6th Edition):

Zagrosh-Miller, C. E. (1991). Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/vd66w195c

Chicago Manual of Style (16th Edition):

Zagrosh-Miller, Connie E. “Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product.” 1991. Masters Thesis, University of Alberta. Accessed April 26, 2019. https://era.library.ualberta.ca/files/vd66w195c.

MLA Handbook (7th Edition):

Zagrosh-Miller, Connie E. “Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product.” 1991. Web. 26 Apr 2019.

Vancouver:

Zagrosh-Miller CE. Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product. [Internet] [Masters thesis]. University of Alberta; 1991. [cited 2019 Apr 26]. Available from: https://era.library.ualberta.ca/files/vd66w195c.

Council of Science Editors:

Zagrosh-Miller CE. Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product. [Masters Thesis]. University of Alberta; 1991. Available from: https://era.library.ualberta.ca/files/vd66w195c

20. Kern, Simon Alexander. The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle.

Degree: MS, Animal Science, 2013, South Dakota State University

  Subcutaneous fat and intramuscular fat (marbling) both increase in beef cattle during the feeding phase, but are antagonistic in regard to their contribution to… (more)

Subjects/Keywords: Animal Sciences; Meat Science

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APA (6th Edition):

Kern, S. A. (2013). The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1440

Chicago Manual of Style (16th Edition):

Kern, Simon Alexander. “The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle.” 2013. Masters Thesis, South Dakota State University. Accessed April 26, 2019. http://openprairie.sdstate.edu/etd/1440.

MLA Handbook (7th Edition):

Kern, Simon Alexander. “The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle.” 2013. Web. 26 Apr 2019.

Vancouver:

Kern SA. The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle. [Internet] [Masters thesis]. South Dakota State University; 2013. [cited 2019 Apr 26]. Available from: http://openprairie.sdstate.edu/etd/1440.

Council of Science Editors:

Kern SA. The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle. [Masters Thesis]. South Dakota State University; 2013. Available from: http://openprairie.sdstate.edu/etd/1440

21. Madsen, Crystal A. Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows.

Degree: MS, Animal Science, 2013, South Dakota State University

  Estradiol exposure during the preovulatory period has been shown to affect the establishment and maintenance of pregnancy in beef cows. The mechanism by which… (more)

Subjects/Keywords: Animal Sciences; Meat Science

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APA (6th Edition):

Madsen, C. A. (2013). Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1460

Chicago Manual of Style (16th Edition):

Madsen, Crystal A. “Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows.” 2013. Masters Thesis, South Dakota State University. Accessed April 26, 2019. http://openprairie.sdstate.edu/etd/1460.

MLA Handbook (7th Edition):

Madsen, Crystal A. “Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows.” 2013. Web. 26 Apr 2019.

Vancouver:

Madsen CA. Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows. [Internet] [Masters thesis]. South Dakota State University; 2013. [cited 2019 Apr 26]. Available from: http://openprairie.sdstate.edu/etd/1460.

Council of Science Editors:

Madsen CA. Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows. [Masters Thesis]. South Dakota State University; 2013. Available from: http://openprairie.sdstate.edu/etd/1460

22. Jia, Mo. Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge.

Degree: MS, Animal Science, 2015, South Dakota State University

  Tenderness is an important palatability trait that influences consumers’ prospective of beef quality. It is influenced by three mechanisms primarily, including sarcomere length, connective… (more)

Subjects/Keywords: Animal Sciences; Meat Science

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APA (6th Edition):

Jia, M. (2015). Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1835

Chicago Manual of Style (16th Edition):

Jia, Mo. “Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge.” 2015. Masters Thesis, South Dakota State University. Accessed April 26, 2019. http://openprairie.sdstate.edu/etd/1835.

MLA Handbook (7th Edition):

Jia, Mo. “Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge.” 2015. Web. 26 Apr 2019.

Vancouver:

Jia M. Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge. [Internet] [Masters thesis]. South Dakota State University; 2015. [cited 2019 Apr 26]. Available from: http://openprairie.sdstate.edu/etd/1835.

Council of Science Editors:

Jia M. Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge. [Masters Thesis]. South Dakota State University; 2015. Available from: http://openprairie.sdstate.edu/etd/1835


Texas A&M University

23. Park, Moon-Soo. Economic analysis of the meat supply chain.

Degree: 2009, Texas A&M University

 Recently, the meat supply chain has undergone a number of structural changes including increased concentration and a greater degree of quasi-vertical integration coordinated through contract… (more)

Subjects/Keywords: Supply Chain; Meat Market

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APA (6th Edition):

Park, M. (2009). Economic analysis of the meat supply chain. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2627

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):

Park, Moon-Soo. “Economic analysis of the meat supply chain.” 2009. Thesis, Texas A&M University. Accessed April 26, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2627.

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

MLA Handbook (7th Edition):

Park, Moon-Soo. “Economic analysis of the meat supply chain.” 2009. Web. 26 Apr 2019.

Vancouver:

Park M. Economic analysis of the meat supply chain. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Apr 26]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2627.

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

Council of Science Editors:

Park M. Economic analysis of the meat supply chain. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2627

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

24. Gajana, Christian Sabelo. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.

Degree: Faculty of Science & Agriculture, 2011, University of Fort Hare

 Effects of pre-slaughter handling on pork quality from a smallholder abattoir By Christian Sabelo Gajana A total of 158 pork samples from Landrace and Large… (more)

Subjects/Keywords: Meat cuts – Standards; Pork – Quality

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APA (6th Edition):

Gajana, C. S. (2011). Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. (Thesis). University of Fort Hare. Retrieved from http://hdl.handle.net/10353/434

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):

Gajana, Christian Sabelo. “Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.” 2011. Thesis, University of Fort Hare. Accessed April 26, 2019. http://hdl.handle.net/10353/434.

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

MLA Handbook (7th Edition):

Gajana, Christian Sabelo. “Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.” 2011. Web. 26 Apr 2019.

Vancouver:

Gajana CS. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. [Internet] [Thesis]. University of Fort Hare; 2011. [cited 2019 Apr 26]. Available from: http://hdl.handle.net/10353/434.

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

Council of Science Editors:

Gajana CS. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. [Thesis]. University of Fort Hare; 2011. Available from: http://hdl.handle.net/10353/434

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


University of Guelph

25. Mikel, Curtis. Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology .

Degree: 2014, University of Guelph

 This thesis is an investigation of the use of electronic probe technology (Viewtrak PG-207 optical probe) for predicting saleable meat yield (SMY) in lamb carcasses.… (more)

Subjects/Keywords: saleable meat yield; lambs; probe

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APA (6th Edition):

Mikel, C. (2014). Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7813

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):

Mikel, Curtis. “Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology .” 2014. Thesis, University of Guelph. Accessed April 26, 2019. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7813.

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

MLA Handbook (7th Edition):

Mikel, Curtis. “Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology .” 2014. Web. 26 Apr 2019.

Vancouver:

Mikel C. Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology . [Internet] [Thesis]. University of Guelph; 2014. [cited 2019 Apr 26]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7813.

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

Council of Science Editors:

Mikel C. Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology . [Thesis]. University of Guelph; 2014. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7813

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


University of Nairobi

26. Tewoldeberhan, B. The meat retailing system in Nairobi .

Degree: 1976, University of Nairobi

Subjects/Keywords: Meat retailing

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APA (6th Edition):

Tewoldeberhan, B. (1976). The meat retailing system in Nairobi . (Thesis). University of Nairobi. Retrieved from http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/27134

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):

Tewoldeberhan, B. “The meat retailing system in Nairobi .” 1976. Thesis, University of Nairobi. Accessed April 26, 2019. http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/27134.

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

MLA Handbook (7th Edition):

Tewoldeberhan, B. “The meat retailing system in Nairobi .” 1976. Web. 26 Apr 2019.

Vancouver:

Tewoldeberhan B. The meat retailing system in Nairobi . [Internet] [Thesis]. University of Nairobi; 1976. [cited 2019 Apr 26]. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/27134.

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

Council of Science Editors:

Tewoldeberhan B. The meat retailing system in Nairobi . [Thesis]. University of Nairobi; 1976. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/27134

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


AUT University

27. Pen, Satyavisal. Effect of automated pre rigor stretching on beef tenderness development .

Degree: 2012, AUT University

 This thesis discusses the effects of pre rigor stretching technology by SmartStretchTM/ SmartShapeTM (4S) technology on beef tenderness development in M. longissimus dorsi. Twelve steers… (more)

Subjects/Keywords: Meat; Stretch; Tenderness; Tenderometer; Beef

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APA (6th Edition):

Pen, S. (2012). Effect of automated pre rigor stretching on beef tenderness development . (Thesis). AUT University. Retrieved from http://hdl.handle.net/10292/4594

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):

Pen, Satyavisal. “Effect of automated pre rigor stretching on beef tenderness development .” 2012. Thesis, AUT University. Accessed April 26, 2019. http://hdl.handle.net/10292/4594.

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

MLA Handbook (7th Edition):

Pen, Satyavisal. “Effect of automated pre rigor stretching on beef tenderness development .” 2012. Web. 26 Apr 2019.

Vancouver:

Pen S. Effect of automated pre rigor stretching on beef tenderness development . [Internet] [Thesis]. AUT University; 2012. [cited 2019 Apr 26]. Available from: http://hdl.handle.net/10292/4594.

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

Council of Science Editors:

Pen S. Effect of automated pre rigor stretching on beef tenderness development . [Thesis]. AUT University; 2012. Available from: http://hdl.handle.net/10292/4594

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


Univerzitet u Beogradu

28. Lončina, Jasna P., 1984-. Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu.

Degree: Fakultet veterinarske medicine, 2015, Univerzitet u Beogradu

Veterinarska medicina - Higijena i tehnologija mesa / Veterinary Medicine - Meat Hygiene and Technology

Bolesti prenosive hranom predstavljaju veliki zdravstveni i ekonomski problem u… (more)

Subjects/Keywords: meat; contamination; Salmonella spp.; packaging

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APA (6th Edition):

Lončina, Jasna P., 1. (2015). Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:9379/bdef:Content/get

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):

Lončina, Jasna P., 1984-. “Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu.” 2015. Thesis, Univerzitet u Beogradu. Accessed April 26, 2019. https://fedorabg.bg.ac.rs/fedora/get/o:9379/bdef:Content/get.

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

MLA Handbook (7th Edition):

Lončina, Jasna P., 1984-. “Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu.” 2015. Web. 26 Apr 2019.

Vancouver:

Lončina, Jasna P. 1. Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu. [Internet] [Thesis]. Univerzitet u Beogradu; 2015. [cited 2019 Apr 26]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:9379/bdef:Content/get.

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

Council of Science Editors:

Lončina, Jasna P. 1. Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu. [Thesis]. Univerzitet u Beogradu; 2015. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:9379/bdef:Content/get

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


University of Nairobi

29. Kang'ethe, E K. Biochemical Identification of Meat Species .

Degree: 1984, University of Nairobi

Subjects/Keywords: Meat Species

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APA (6th Edition):

Kang'ethe, E. K. (1984). Biochemical Identification of Meat Species . (Thesis). University of Nairobi. Retrieved from http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/49229

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):

Kang'ethe, E K. “Biochemical Identification of Meat Species .” 1984. Thesis, University of Nairobi. Accessed April 26, 2019. http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/49229.

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

MLA Handbook (7th Edition):

Kang'ethe, E K. “Biochemical Identification of Meat Species .” 1984. Web. 26 Apr 2019.

Vancouver:

Kang'ethe EK. Biochemical Identification of Meat Species . [Internet] [Thesis]. University of Nairobi; 1984. [cited 2019 Apr 26]. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/49229.

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

Council of Science Editors:

Kang'ethe EK. Biochemical Identification of Meat Species . [Thesis]. University of Nairobi; 1984. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/49229

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


Oregon State University

30. Kalle, Gurudutt Pandurang. The effect of reducing microorganisms on the rate of color development in cured meat.

Degree: MS, Food technology, 1954, Oregon State University

 The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor,… (more)

Subjects/Keywords: Meat  – Preservation

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APA (6th Edition):

Kalle, G. P. (1954). The effect of reducing microorganisms on the rate of color development in cured meat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26464

Chicago Manual of Style (16th Edition):

Kalle, Gurudutt Pandurang. “The effect of reducing microorganisms on the rate of color development in cured meat.” 1954. Masters Thesis, Oregon State University. Accessed April 26, 2019. http://hdl.handle.net/1957/26464.

MLA Handbook (7th Edition):

Kalle, Gurudutt Pandurang. “The effect of reducing microorganisms on the rate of color development in cured meat.” 1954. Web. 26 Apr 2019.

Vancouver:

Kalle GP. The effect of reducing microorganisms on the rate of color development in cured meat. [Internet] [Masters thesis]. Oregon State University; 1954. [cited 2019 Apr 26]. Available from: http://hdl.handle.net/1957/26464.

Council of Science Editors:

Kalle GP. The effect of reducing microorganisms on the rate of color development in cured meat. [Masters Thesis]. Oregon State University; 1954. Available from: http://hdl.handle.net/1957/26464

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