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You searched for subject:(Meat). Showing records 1 – 30 of 2215 total matches.

[1] [2] [3] [4] [5] … [74]

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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 December 01, 2020. 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. 01 Dec 2020.

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 2020 Dec 01]. 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


University of KwaZulu-Natal

2. Birkett, Megan Ann. Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus.

Degree: 2017, University of KwaZulu-Natal

 Due to the recent publication by the International Agency of Cancer Research (2015a) that indicated that processed meat was carcinogenic and red meat probably carcinogenic,… (more)

Subjects/Keywords: Processed meat.; Meat alternatives.; Meat consumption.; Meat purchases.; KwaZulu-Natal.; Students.

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APA (6th Edition):

Birkett, M. A. (2017). Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus. (Thesis). University of KwaZulu-Natal. Retrieved from https://researchspace.ukzn.ac.za/handle/10413/16860

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):

Birkett, Megan Ann. “Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus.” 2017. Thesis, University of KwaZulu-Natal. Accessed December 01, 2020. https://researchspace.ukzn.ac.za/handle/10413/16860.

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

MLA Handbook (7th Edition):

Birkett, Megan Ann. “Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus.” 2017. Web. 01 Dec 2020.

Vancouver:

Birkett MA. Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus. [Internet] [Thesis]. University of KwaZulu-Natal; 2017. [cited 2020 Dec 01]. Available from: https://researchspace.ukzn.ac.za/handle/10413/16860.

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

Council of Science Editors:

Birkett MA. Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus. [Thesis]. University of KwaZulu-Natal; 2017. Available from: https://researchspace.ukzn.ac.za/handle/10413/16860

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


Michigan State University

3. 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 December 01, 2020. 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. 01 Dec 2020.

Vancouver:

Weiner PD. Effect of chelating agents on postmortem changes in muscle. [Internet] [Doctoral dissertation]. Michigan State University; 1967. [cited 2020 Dec 01]. 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

4. 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 December 01, 2020. 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. 01 Dec 2020.

Vancouver:

Hegarty GR. Solubility and emulsifying characterstics of intracellular beef muscle proteins. [Internet] [Doctoral dissertation]. Michigan State University; 1963. [cited 2020 Dec 01]. 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

5. Banks, Barbara Ann. A comparison of methods for measuring tenderness of raw and cooked meat samples.

Degree: MS, Department of Food Science and Human Nutrition, 1971, Michigan State University

Subjects/Keywords: Meat

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APA (6th Edition):

Banks, B. A. (1971). A comparison of methods for measuring tenderness of raw and cooked meat samples. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:29432

Chicago Manual of Style (16th Edition):

Banks, Barbara Ann. “A comparison of methods for measuring tenderness of raw and cooked meat samples.” 1971. Masters Thesis, Michigan State University. Accessed December 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:29432.

MLA Handbook (7th Edition):

Banks, Barbara Ann. “A comparison of methods for measuring tenderness of raw and cooked meat samples.” 1971. Web. 01 Dec 2020.

Vancouver:

Banks BA. A comparison of methods for measuring tenderness of raw and cooked meat samples. [Internet] [Masters thesis]. Michigan State University; 1971. [cited 2020 Dec 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:29432.

Council of Science Editors:

Banks BA. A comparison of methods for measuring tenderness of raw and cooked meat samples. [Masters Thesis]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:29432


University of Victoria

6. 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 December 01, 2020. 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. 01 Dec 2020.

Vancouver:

Blinkhorn E. Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis. [Internet] [Masters thesis]. University of Victoria; 2016. [cited 2020 Dec 01]. 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

7. 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 https://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 December 01, 2020. https://openprairie.sdstate.edu/etd/1437.

MLA Handbook (7th Edition):

Johnson, Jason Everett. “Beef Retailer Perception of Consumer Buying Habits.” 2013. Web. 01 Dec 2020.

Vancouver:

Johnson JE. Beef Retailer Perception of Consumer Buying Habits. [Internet] [Masters thesis]. South Dakota State University; 2013. [cited 2020 Dec 01]. Available from: https://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: https://openprairie.sdstate.edu/etd/1437


Michigan State University

8. 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 December 01, 2020. 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. 01 Dec 2020.

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 2020 Dec 01]. 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

9. 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 December 01, 2020. 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. 01 Dec 2020.

Vancouver:

Day JC. Longissimus dorsi of three grades of beef. [Internet] [Masters thesis]. Michigan State University; 1953. [cited 2020 Dec 01]. 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


Delft University of Technology

10. Breemhaar, Jonathan (author). Upscaling Cultured Meat Production.

Degree: 2018, Delft University of Technology

Cultured meat has the potential of becoming a more sustainable alternative to current meat production.Production costs need to decrease for further developing the product and… (more)

Subjects/Keywords: cultured; meat; Upscaling

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APA (6th Edition):

Breemhaar, J. (. (2018). Upscaling Cultured Meat Production. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:8b961c30-e892-4a24-ae42-0b3d54e761ba

Chicago Manual of Style (16th Edition):

Breemhaar, Jonathan (author). “Upscaling Cultured Meat Production.” 2018. Masters Thesis, Delft University of Technology. Accessed December 01, 2020. http://resolver.tudelft.nl/uuid:8b961c30-e892-4a24-ae42-0b3d54e761ba.

MLA Handbook (7th Edition):

Breemhaar, Jonathan (author). “Upscaling Cultured Meat Production.” 2018. Web. 01 Dec 2020.

Vancouver:

Breemhaar J(. Upscaling Cultured Meat Production. [Internet] [Masters thesis]. Delft University of Technology; 2018. [cited 2020 Dec 01]. Available from: http://resolver.tudelft.nl/uuid:8b961c30-e892-4a24-ae42-0b3d54e761ba.

Council of Science Editors:

Breemhaar J(. Upscaling Cultured Meat Production. [Masters Thesis]. Delft University of Technology; 2018. Available from: http://resolver.tudelft.nl/uuid:8b961c30-e892-4a24-ae42-0b3d54e761ba


Oklahoma State University

11. 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 December 01, 2020. 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. 01 Dec 2020.

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 2020 Dec 01]. 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


Delft University of Technology

12. Rabl, Vincent (author). An Assessment of the Cultivated Meat Innovation System in the USA and Europe.

Degree: 2020, Delft University of Technology

 This thesis compares the state of the cultivated meat (CM) industry in the USA and Europe. To do so, extensive desk-research was conducted, summarising existing… (more)

Subjects/Keywords: cultivated meat; clean meat; in-vitro meat; Innovation systems; industry assessment

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APA (6th Edition):

Rabl, V. (. (2020). An Assessment of the Cultivated Meat Innovation System in the USA and Europe. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:7c708b1b-8eb0-48fd-8199-dc75d1e9296b

Chicago Manual of Style (16th Edition):

Rabl, Vincent (author). “An Assessment of the Cultivated Meat Innovation System in the USA and Europe.” 2020. Masters Thesis, Delft University of Technology. Accessed December 01, 2020. http://resolver.tudelft.nl/uuid:7c708b1b-8eb0-48fd-8199-dc75d1e9296b.

MLA Handbook (7th Edition):

Rabl, Vincent (author). “An Assessment of the Cultivated Meat Innovation System in the USA and Europe.” 2020. Web. 01 Dec 2020.

Vancouver:

Rabl V(. An Assessment of the Cultivated Meat Innovation System in the USA and Europe. [Internet] [Masters thesis]. Delft University of Technology; 2020. [cited 2020 Dec 01]. Available from: http://resolver.tudelft.nl/uuid:7c708b1b-8eb0-48fd-8199-dc75d1e9296b.

Council of Science Editors:

Rabl V(. An Assessment of the Cultivated Meat Innovation System in the USA and Europe. [Masters Thesis]. Delft University of Technology; 2020. Available from: http://resolver.tudelft.nl/uuid:7c708b1b-8eb0-48fd-8199-dc75d1e9296b


Massey University

13. 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 December 01, 2020. 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. 01 Dec 2020.

Vancouver:

Mohammad Rashedi IF. Effect of mechanical work on the meat used for making reformed meat products. [Internet] [Doctoral dissertation]. Massey University; 2014. [cited 2020 Dec 01]. 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


University of Georgia

14. Holownia, Katarzyna. Simulation and reproducibility of pink color defect in cooked chicken breast meat.

Degree: 2014, University of Georgia

 The pinking defect in cooked poultry white meat, which is associated with under- cooking, results in serious economic losses to retailers, processors, and producers of… (more)

Subjects/Keywords: Chicken white meat; Pink defect; Simulated pinking; Raw meat conditions; Cooked meat; Reproducibility of pinking

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APA (6th Edition):

Holownia, K. (2014). Simulation and reproducibility of pink color defect in cooked chicken breast meat. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20582

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):

Holownia, Katarzyna. “Simulation and reproducibility of pink color defect in cooked chicken breast meat.” 2014. Thesis, University of Georgia. Accessed December 01, 2020. http://hdl.handle.net/10724/20582.

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

MLA Handbook (7th Edition):

Holownia, Katarzyna. “Simulation and reproducibility of pink color defect in cooked chicken breast meat.” 2014. Web. 01 Dec 2020.

Vancouver:

Holownia K. Simulation and reproducibility of pink color defect in cooked chicken breast meat. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10724/20582.

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

Council of Science Editors:

Holownia K. Simulation and reproducibility of pink color defect in cooked chicken breast meat. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20582

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

15. 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 December 01, 2020. 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. 01 Dec 2020.

Vancouver:

Pakdeechoti P. Analysis of salbutamol in lean meat by liquid chromatography . [Internet] [Thesis]. Prince of Songkla University; 2006. [cited 2020 Dec 01]. 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

16. 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 December 01, 2020. 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. 01 Dec 2020.

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 2020 Dec 01]. 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 ;


Oregon State University

17. 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 December 01, 2020. 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. 01 Dec 2020.

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 2020 Dec 01]. 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


University of Namibia

18. Van Der Walt Tjaart Johannes. Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika .

Degree: 1977, University of Namibia

Subjects/Keywords: Meat production

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APA (6th Edition):

Johannes, V. D. W. T. (1977). Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika . (Thesis). University of Namibia. Retrieved from http://hdl.handle.net/11070/220

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):

Johannes, Van Der Walt Tjaart. “Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika .” 1977. Thesis, University of Namibia. Accessed December 01, 2020. http://hdl.handle.net/11070/220.

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

MLA Handbook (7th Edition):

Johannes, Van Der Walt Tjaart. “Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika .” 1977. Web. 01 Dec 2020.

Vancouver:

Johannes VDWT. Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika . [Internet] [Thesis]. University of Namibia; 1977. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/11070/220.

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

Council of Science Editors:

Johannes VDWT. Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika . [Thesis]. University of Namibia; 1977. Available from: http://hdl.handle.net/11070/220

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


University of Utah

19. 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 December 01, 2020. 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. 01 Dec 2020.

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 2020 Dec 01]. 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 Utah

20. 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 December 01, 2020. 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. 01 Dec 2020.

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 2020 Dec 01]. 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

21. 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 December 01, 2020. 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. 01 Dec 2020.

Vancouver:

Chen Q. Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments. [Internet] [Masters thesis]. University of Alberta; 2012. [cited 2020 Dec 01]. 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

22. 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 December 01, 2020. 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. 01 Dec 2020.

Vancouver:

Swallow K. Studies on an actin-like protein from chicken pectoralis muscle. [Internet] [Masters thesis]. University of Alberta; 1988. [cited 2020 Dec 01]. 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

23. 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 December 01, 2020. 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. 01 Dec 2020.

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 2020 Dec 01]. 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

24. 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 December 01, 2020. 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. 01 Dec 2020.

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 2020 Dec 01]. 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


Oregon State University

25. Ali, Elgasim Elgasim. Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat.

Degree: PhD, Animal Science, 1980, Oregon State University

 A 2x2 factorial experimental design with 2 replications was used to study the effects of a combination of electrical stimulation and delayed chilling of pre-rigor… (more)

Subjects/Keywords: Meat  – Quality

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APA (6th Edition):

Ali, E. E. (1980). Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/42128

Chicago Manual of Style (16th Edition):

Ali, Elgasim Elgasim. “Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat.” 1980. Doctoral Dissertation, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/42128.

MLA Handbook (7th Edition):

Ali, Elgasim Elgasim. “Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat.” 1980. Web. 01 Dec 2020.

Vancouver:

Ali EE. Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat. [Internet] [Doctoral dissertation]. Oregon State University; 1980. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/42128.

Council of Science Editors:

Ali EE. Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat. [Doctoral Dissertation]. Oregon State University; 1980. Available from: http://hdl.handle.net/1957/42128


Oregon State University

26. Wei, Shu-feng. Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat.

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

 The influence of alfalfa fiber level 28, 54 and 74% in diets on the proximate compositions, pH and water-holding capacity of raw and cooked rabbit… (more)

Subjects/Keywords: Rabbit meat

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APA (6th Edition):

Wei, S. (1982). Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27447

Chicago Manual of Style (16th Edition):

Wei, Shu-feng. “Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat.” 1982. Masters Thesis, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/27447.

MLA Handbook (7th Edition):

Wei, Shu-feng. “Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat.” 1982. Web. 01 Dec 2020.

Vancouver:

Wei S. Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat. [Internet] [Masters thesis]. Oregon State University; 1982. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/27447.

Council of Science Editors:

Wei S. Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat. [Masters Thesis]. Oregon State University; 1982. Available from: http://hdl.handle.net/1957/27447


Oregon State University

27. Stino, Charles Ramzi. The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat.

Degree: PhD, Food Technology, 1950, Oregon State University

Subjects/Keywords: Meat  – Preservation

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APA (6th Edition):

Stino, C. R. (1950). The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26289

Chicago Manual of Style (16th Edition):

Stino, Charles Ramzi. “The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat.” 1950. Doctoral Dissertation, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/26289.

MLA Handbook (7th Edition):

Stino, Charles Ramzi. “The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat.” 1950. Web. 01 Dec 2020.

Vancouver:

Stino CR. The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat. [Internet] [Doctoral dissertation]. Oregon State University; 1950. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/26289.

Council of Science Editors:

Stino CR. The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat. [Doctoral Dissertation]. Oregon State University; 1950. Available from: http://hdl.handle.net/1957/26289


Oregon State University

28. El-Badawi, Ahmed Adel Ismail. Color and pigments of packaged refrigerated beef.

Degree: MS, Food and Dairy Technology, 1961, Oregon State University

Subjects/Keywords: Meat  – Preservation

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APA (6th Edition):

El-Badawi, A. A. I. (1961). Color and pigments of packaged refrigerated beef. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26447

Chicago Manual of Style (16th Edition):

El-Badawi, Ahmed Adel Ismail. “Color and pigments of packaged refrigerated beef.” 1961. Masters Thesis, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/26447.

MLA Handbook (7th Edition):

El-Badawi, Ahmed Adel Ismail. “Color and pigments of packaged refrigerated beef.” 1961. Web. 01 Dec 2020.

Vancouver:

El-Badawi AAI. Color and pigments of packaged refrigerated beef. [Internet] [Masters thesis]. Oregon State University; 1961. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/26447.

Council of Science Editors:

El-Badawi AAI. Color and pigments of packaged refrigerated beef. [Masters Thesis]. Oregon State University; 1961. Available from: http://hdl.handle.net/1957/26447


Oregon State University

29. Zondagh, Irene Beryl. Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis.

Degree: PhD, Foods and Nutrition, 1984, Oregon State University

 The objectives were to investigate the ability of a two-factor central composite rotatable design (CCRD), using cooking temperature (CT) and endpoint temperature (ET) as independent… (more)

Subjects/Keywords: Meat  – Quality

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APA (6th Edition):

Zondagh, I. B. (1984). Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/27096

Chicago Manual of Style (16th Edition):

Zondagh, Irene Beryl. “Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis.” 1984. Doctoral Dissertation, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/27096.

MLA Handbook (7th Edition):

Zondagh, Irene Beryl. “Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis.” 1984. Web. 01 Dec 2020.

Vancouver:

Zondagh IB. Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis. [Internet] [Doctoral dissertation]. Oregon State University; 1984. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/27096.

Council of Science Editors:

Zondagh IB. Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis. [Doctoral Dissertation]. Oregon State University; 1984. Available from: http://hdl.handle.net/1957/27096


Oregon State University

30. El-Badawi, Ahmed Adel Ismail. The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation.

Degree: PhD, Food Science and Technology, 1963, Oregon State University

 The over-tenderization of irradiated-sterilized meat is one of the more important adverse effects resulting from the use of irradiation for the preservation of meat. Although… (more)

Subjects/Keywords: Meat  – Preservation

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APA (6th Edition):

El-Badawi, A. A. I. (1963). The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26672

Chicago Manual of Style (16th Edition):

El-Badawi, Ahmed Adel Ismail. “The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation.” 1963. Doctoral Dissertation, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/26672.

MLA Handbook (7th Edition):

El-Badawi, Ahmed Adel Ismail. “The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation.” 1963. Web. 01 Dec 2020.

Vancouver:

El-Badawi AAI. The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation. [Internet] [Doctoral dissertation]. Oregon State University; 1963. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/26672.

Council of Science Editors:

El-Badawi AAI. The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation. [Doctoral Dissertation]. Oregon State University; 1963. Available from: http://hdl.handle.net/1957/26672

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