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You searched for subject:(Oils AND fats). Showing records 1 – 30 of 195 total matches.

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Rutgers University

1. Du, Huixin, 1990-. Physico-chemical properties of tristearin-oil blends.

Degree: MS, Food Science, 2015, Rutgers University

 In order to understand how the chemical structure of liquid oil influences the crystallization process of hardstock fats, a set of binary triglycerides systems were… (more)

Subjects/Keywords: Oils and fats

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APA (6th Edition):

Du, Huixin, 1. (2015). Physico-chemical properties of tristearin-oil blends. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/48475/

Chicago Manual of Style (16th Edition):

Du, Huixin, 1990-. “Physico-chemical properties of tristearin-oil blends.” 2015. Masters Thesis, Rutgers University. Accessed September 28, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/48475/.

MLA Handbook (7th Edition):

Du, Huixin, 1990-. “Physico-chemical properties of tristearin-oil blends.” 2015. Web. 28 Sep 2020.

Vancouver:

Du, Huixin 1. Physico-chemical properties of tristearin-oil blends. [Internet] [Masters thesis]. Rutgers University; 2015. [cited 2020 Sep 28]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/48475/.

Council of Science Editors:

Du, Huixin 1. Physico-chemical properties of tristearin-oil blends. [Masters Thesis]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/48475/


Oregon State University

2. Miller, Lewis Samuel. An investigation of the fatty oil from the seeds of the amaranthus retroflexus.

Degree: MS, Chemistry, 1941, Oregon State University

Subjects/Keywords: Oils and fats

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APA (6th Edition):

Miller, L. S. (1941). An investigation of the fatty oil from the seeds of the amaranthus retroflexus. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/52291

Chicago Manual of Style (16th Edition):

Miller, Lewis Samuel. “An investigation of the fatty oil from the seeds of the amaranthus retroflexus.” 1941. Masters Thesis, Oregon State University. Accessed September 28, 2020. http://hdl.handle.net/1957/52291.

MLA Handbook (7th Edition):

Miller, Lewis Samuel. “An investigation of the fatty oil from the seeds of the amaranthus retroflexus.” 1941. Web. 28 Sep 2020.

Vancouver:

Miller LS. An investigation of the fatty oil from the seeds of the amaranthus retroflexus. [Internet] [Masters thesis]. Oregon State University; 1941. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/1957/52291.

Council of Science Editors:

Miller LS. An investigation of the fatty oil from the seeds of the amaranthus retroflexus. [Masters Thesis]. Oregon State University; 1941. Available from: http://hdl.handle.net/1957/52291


Oregon State University

3. Lackey, Homer Baird. Constituents of the petroleum ether extractive from Sierra juniper (Juniperus occidentalis, Hooker).

Degree: MS, Chemistry, 1948, Oregon State University

Subjects/Keywords: Oils and fats

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APA (6th Edition):

Lackey, H. B. (1948). Constituents of the petroleum ether extractive from Sierra juniper (Juniperus occidentalis, Hooker). (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53388

Chicago Manual of Style (16th Edition):

Lackey, Homer Baird. “Constituents of the petroleum ether extractive from Sierra juniper (Juniperus occidentalis, Hooker).” 1948. Masters Thesis, Oregon State University. Accessed September 28, 2020. http://hdl.handle.net/1957/53388.

MLA Handbook (7th Edition):

Lackey, Homer Baird. “Constituents of the petroleum ether extractive from Sierra juniper (Juniperus occidentalis, Hooker).” 1948. Web. 28 Sep 2020.

Vancouver:

Lackey HB. Constituents of the petroleum ether extractive from Sierra juniper (Juniperus occidentalis, Hooker). [Internet] [Masters thesis]. Oregon State University; 1948. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/1957/53388.

Council of Science Editors:

Lackey HB. Constituents of the petroleum ether extractive from Sierra juniper (Juniperus occidentalis, Hooker). [Masters Thesis]. Oregon State University; 1948. Available from: http://hdl.handle.net/1957/53388


Oregon State University

4. Baker, Dinah Skinner. The antioxidant effect of edible flours derived from oil press cakes in certain fat-containing food mixtures.

Degree: MS, Foods and Nutrition, 1948, Oregon State University

Subjects/Keywords: Oils and fats

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APA (6th Edition):

Baker, D. S. (1948). The antioxidant effect of edible flours derived from oil press cakes in certain fat-containing food mixtures. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26168

Chicago Manual of Style (16th Edition):

Baker, Dinah Skinner. “The antioxidant effect of edible flours derived from oil press cakes in certain fat-containing food mixtures.” 1948. Masters Thesis, Oregon State University. Accessed September 28, 2020. http://hdl.handle.net/1957/26168.

MLA Handbook (7th Edition):

Baker, Dinah Skinner. “The antioxidant effect of edible flours derived from oil press cakes in certain fat-containing food mixtures.” 1948. Web. 28 Sep 2020.

Vancouver:

Baker DS. The antioxidant effect of edible flours derived from oil press cakes in certain fat-containing food mixtures. [Internet] [Masters thesis]. Oregon State University; 1948. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/1957/26168.

Council of Science Editors:

Baker DS. The antioxidant effect of edible flours derived from oil press cakes in certain fat-containing food mixtures. [Masters Thesis]. Oregon State University; 1948. Available from: http://hdl.handle.net/1957/26168

5. Sperl, Jennifer J. Waste water treatment plant grease-characterization, combustion properties and solubility.

Degree: MS(M.S.), Applied Natural Science, 2018, Colorado State University – Pueblo

 Waste water treatment plant grease was studied to assess the feasibility of use as an alternative fuel source for utility boiler furnaces for the Colorado… (more)

Subjects/Keywords: Water treatment plant residuals; Oils and fats

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APA (6th Edition):

Sperl, J. J. (2018). Waste water treatment plant grease-characterization, combustion properties and solubility. (Masters Thesis). Colorado State University – Pueblo. Retrieved from http://hdl.handle.net/10217/187659

Chicago Manual of Style (16th Edition):

Sperl, Jennifer J. “Waste water treatment plant grease-characterization, combustion properties and solubility.” 2018. Masters Thesis, Colorado State University – Pueblo. Accessed September 28, 2020. http://hdl.handle.net/10217/187659.

MLA Handbook (7th Edition):

Sperl, Jennifer J. “Waste water treatment plant grease-characterization, combustion properties and solubility.” 2018. Web. 28 Sep 2020.

Vancouver:

Sperl JJ. Waste water treatment plant grease-characterization, combustion properties and solubility. [Internet] [Masters thesis]. Colorado State University – Pueblo; 2018. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/10217/187659.

Council of Science Editors:

Sperl JJ. Waste water treatment plant grease-characterization, combustion properties and solubility. [Masters Thesis]. Colorado State University – Pueblo; 2018. Available from: http://hdl.handle.net/10217/187659


Michigan State University

6. Kindle, Robert W. Isolation and properties of antioxidant fractions from seed oils.

Degree: MS, 1942, Michigan State University

Subjects/Keywords: Oils and fats

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APA (6th Edition):

Kindle, R. W. (1942). Isolation and properties of antioxidant fractions from seed oils. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8843

Chicago Manual of Style (16th Edition):

Kindle, Robert W. “Isolation and properties of antioxidant fractions from seed oils.” 1942. Masters Thesis, Michigan State University. Accessed September 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:8843.

MLA Handbook (7th Edition):

Kindle, Robert W. “Isolation and properties of antioxidant fractions from seed oils.” 1942. Web. 28 Sep 2020.

Vancouver:

Kindle RW. Isolation and properties of antioxidant fractions from seed oils. [Internet] [Masters thesis]. Michigan State University; 1942. [cited 2020 Sep 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8843.

Council of Science Editors:

Kindle RW. Isolation and properties of antioxidant fractions from seed oils. [Masters Thesis]. Michigan State University; 1942. Available from: http://etd.lib.msu.edu/islandora/object/etd:8843


Georgia Tech

7. Calaway, William Hickman. The effect of some decolorizing agents on used crank case oil.

Degree: MS, Chemistry, 1931, Georgia Tech

Subjects/Keywords: Oils and fats

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APA (6th Edition):

Calaway, W. H. (1931). The effect of some decolorizing agents on used crank case oil. (Masters Thesis). Georgia Tech. Retrieved from http://hdl.handle.net/1853/28878

Chicago Manual of Style (16th Edition):

Calaway, William Hickman. “The effect of some decolorizing agents on used crank case oil.” 1931. Masters Thesis, Georgia Tech. Accessed September 28, 2020. http://hdl.handle.net/1853/28878.

MLA Handbook (7th Edition):

Calaway, William Hickman. “The effect of some decolorizing agents on used crank case oil.” 1931. Web. 28 Sep 2020.

Vancouver:

Calaway WH. The effect of some decolorizing agents on used crank case oil. [Internet] [Masters thesis]. Georgia Tech; 1931. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/1853/28878.

Council of Science Editors:

Calaway WH. The effect of some decolorizing agents on used crank case oil. [Masters Thesis]. Georgia Tech; 1931. Available from: http://hdl.handle.net/1853/28878


Massey University

8. Wang, Xuerun. Interfacial aspects of in vitro lipolysis using tensiometry and SAXS.

Degree: Master of Food Technology, 2019, Massey University

 Backgrounds/Aims: Lipolysis is an interfacial process in the conversion of dietary triglycerides to free fatty acids, and is affected by the interfacial compositions of the… (more)

Subjects/Keywords: Digestive enzymes; Oils and fats; Lipolysis

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APA (6th Edition):

Wang, X. (2019). Interfacial aspects of in vitro lipolysis using tensiometry and SAXS. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/15325

Chicago Manual of Style (16th Edition):

Wang, Xuerun. “Interfacial aspects of in vitro lipolysis using tensiometry and SAXS.” 2019. Masters Thesis, Massey University. Accessed September 28, 2020. http://hdl.handle.net/10179/15325.

MLA Handbook (7th Edition):

Wang, Xuerun. “Interfacial aspects of in vitro lipolysis using tensiometry and SAXS.” 2019. Web. 28 Sep 2020.

Vancouver:

Wang X. Interfacial aspects of in vitro lipolysis using tensiometry and SAXS. [Internet] [Masters thesis]. Massey University; 2019. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/10179/15325.

Council of Science Editors:

Wang X. Interfacial aspects of in vitro lipolysis using tensiometry and SAXS. [Masters Thesis]. Massey University; 2019. Available from: http://hdl.handle.net/10179/15325


University of Lethbridge

9. Aladedunye, Adekunle F. Inhibiting thermo-oxidative degradation of oils during frying .

Degree: 2011, University of Lethbridge

 The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals.… (more)

Subjects/Keywords: Oils and fats, Edible; Oils and fats, Edible  – Deterioratio; Frying; Deep frying; Dissertations, Academic

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APA (6th Edition):

Aladedunye, A. F. (2011). Inhibiting thermo-oxidative degradation of oils during frying . (Thesis). University of Lethbridge. Retrieved from http://hdl.handle.net/10133/3257

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):

Aladedunye, Adekunle F. “Inhibiting thermo-oxidative degradation of oils during frying .” 2011. Thesis, University of Lethbridge. Accessed September 28, 2020. http://hdl.handle.net/10133/3257.

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

MLA Handbook (7th Edition):

Aladedunye, Adekunle F. “Inhibiting thermo-oxidative degradation of oils during frying .” 2011. Web. 28 Sep 2020.

Vancouver:

Aladedunye AF. Inhibiting thermo-oxidative degradation of oils during frying . [Internet] [Thesis]. University of Lethbridge; 2011. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/10133/3257.

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

Council of Science Editors:

Aladedunye AF. Inhibiting thermo-oxidative degradation of oils during frying . [Thesis]. University of Lethbridge; 2011. Available from: http://hdl.handle.net/10133/3257

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


University of Lethbridge

10. Lazarick, Kelsey. Cause of color component formation in oils during frying .

Degree: 2012, University of Lethbridge

 Color formation in oils during frying is one of the most noticeable degradation reactions that occur in the frying oil. Degradation reactions cause formation of… (more)

Subjects/Keywords: Cooking (Oils and fats); Oils and fats, Edible  – Deterioration; Deep frying; Frying

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APA (6th Edition):

Lazarick, K. (2012). Cause of color component formation in oils during frying . (Thesis). University of Lethbridge. Retrieved from http://hdl.handle.net/10133/3303

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):

Lazarick, Kelsey. “Cause of color component formation in oils during frying .” 2012. Thesis, University of Lethbridge. Accessed September 28, 2020. http://hdl.handle.net/10133/3303.

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

MLA Handbook (7th Edition):

Lazarick, Kelsey. “Cause of color component formation in oils during frying .” 2012. Web. 28 Sep 2020.

Vancouver:

Lazarick K. Cause of color component formation in oils during frying . [Internet] [Thesis]. University of Lethbridge; 2012. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/10133/3303.

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

Council of Science Editors:

Lazarick K. Cause of color component formation in oils during frying . [Thesis]. University of Lethbridge; 2012. Available from: http://hdl.handle.net/10133/3303

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


Michigan State University

11. Dong, Younsuk. Enzyme pretreatment of fats, oil and grease from restaurant waste to prolong drain field effectiveness.

Degree: 2015, Michigan State University

Thesis M.S. Michigan State University. Biosystems Engineering 2015

When a fast-food restaurant wastewater containing high strength of FOG is discharged into sewers, it builds up… (more)

Subjects/Keywords: Oils and fats – Biotechnology; Oils and fats – Environmental aspects; Restaurants – Environmental aspects; Enzymes – Industrial applications; Agriculture engineering; Environmental engineering

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APA (6th Edition):

Dong, Y. (2015). Enzyme pretreatment of fats, oil and grease from restaurant waste to prolong drain field effectiveness. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:3603

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):

Dong, Younsuk. “Enzyme pretreatment of fats, oil and grease from restaurant waste to prolong drain field effectiveness.” 2015. Thesis, Michigan State University. Accessed September 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:3603.

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

MLA Handbook (7th Edition):

Dong, Younsuk. “Enzyme pretreatment of fats, oil and grease from restaurant waste to prolong drain field effectiveness.” 2015. Web. 28 Sep 2020.

Vancouver:

Dong Y. Enzyme pretreatment of fats, oil and grease from restaurant waste to prolong drain field effectiveness. [Internet] [Thesis]. Michigan State University; 2015. [cited 2020 Sep 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:3603.

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

Council of Science Editors:

Dong Y. Enzyme pretreatment of fats, oil and grease from restaurant waste to prolong drain field effectiveness. [Thesis]. Michigan State University; 2015. Available from: http://etd.lib.msu.edu/islandora/object/etd:3603

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


NSYSU

12. Chang, Ting-Hao. Thermal Desorption-Electrospray Ionization/Mass Spectrometry (TD-ESI/MS) Combined with Multivariate Analysis for Rapid Identification of Cooking Oils.

Degree: Master, Chemistry, 2015, NSYSU

 Recently, oil mixtures and recycled oils have also been added to cooking oils, deceiving consumers and endangering their health, so that elucidation of oil components… (more)

Subjects/Keywords: Cooking oils; Oils; Thermal Desorption-Electrospray Ionization/Mass Spectrometry; Fats; Multivariate Analysis; Triglycerides

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APA (6th Edition):

Chang, T. (2015). Thermal Desorption-Electrospray Ionization/Mass Spectrometry (TD-ESI/MS) Combined with Multivariate Analysis for Rapid Identification of Cooking Oils. (Thesis). NSYSU. Retrieved from http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0624115-131439

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):

Chang, Ting-Hao. “Thermal Desorption-Electrospray Ionization/Mass Spectrometry (TD-ESI/MS) Combined with Multivariate Analysis for Rapid Identification of Cooking Oils.” 2015. Thesis, NSYSU. Accessed September 28, 2020. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0624115-131439.

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

MLA Handbook (7th Edition):

Chang, Ting-Hao. “Thermal Desorption-Electrospray Ionization/Mass Spectrometry (TD-ESI/MS) Combined with Multivariate Analysis for Rapid Identification of Cooking Oils.” 2015. Web. 28 Sep 2020.

Vancouver:

Chang T. Thermal Desorption-Electrospray Ionization/Mass Spectrometry (TD-ESI/MS) Combined with Multivariate Analysis for Rapid Identification of Cooking Oils. [Internet] [Thesis]. NSYSU; 2015. [cited 2020 Sep 28]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0624115-131439.

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

Council of Science Editors:

Chang T. Thermal Desorption-Electrospray Ionization/Mass Spectrometry (TD-ESI/MS) Combined with Multivariate Analysis for Rapid Identification of Cooking Oils. [Thesis]. NSYSU; 2015. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0624115-131439

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


University of British Columbia

13. Hammond, Raymond. The separation of the component fatty acids of pilchard oil as a stage in the manufacture of an improved drying oil .

Degree: 1947, University of British Columbia

No abstract

Subjects/Keywords: Fish oils; Oils and fats  – Analysis

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APA (6th Edition):

Hammond, R. (1947). The separation of the component fatty acids of pilchard oil as a stage in the manufacture of an improved drying oil . (Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/41721

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):

Hammond, Raymond. “The separation of the component fatty acids of pilchard oil as a stage in the manufacture of an improved drying oil .” 1947. Thesis, University of British Columbia. Accessed September 28, 2020. http://hdl.handle.net/2429/41721.

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

MLA Handbook (7th Edition):

Hammond, Raymond. “The separation of the component fatty acids of pilchard oil as a stage in the manufacture of an improved drying oil .” 1947. Web. 28 Sep 2020.

Vancouver:

Hammond R. The separation of the component fatty acids of pilchard oil as a stage in the manufacture of an improved drying oil . [Internet] [Thesis]. University of British Columbia; 1947. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/2429/41721.

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

Council of Science Editors:

Hammond R. The separation of the component fatty acids of pilchard oil as a stage in the manufacture of an improved drying oil . [Thesis]. University of British Columbia; 1947. Available from: http://hdl.handle.net/2429/41721

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


Ryerson University

14. Aafaqi, Roomana. Flow behaviour of water-in-oil emulsions stabilized by wax crystals.

Degree: 2009, Ryerson University

 The large temperature gradients experienced by crude oil emulsions in pipelines found in colder environments can lead to the precipitation, deposition and build-up of wax-like… (more)

Subjects/Keywords: Emulsions. Rheology. Petroleum pipelines. Chemical engineering. Stability. Oils and fats  – Analysis

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APA (6th Edition):

Aafaqi, R. (2009). Flow behaviour of water-in-oil emulsions stabilized by wax crystals. (Thesis). Ryerson University. Retrieved from https://digital.library.ryerson.ca/islandora/object/RULA%3A1526

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):

Aafaqi, Roomana. “Flow behaviour of water-in-oil emulsions stabilized by wax crystals.” 2009. Thesis, Ryerson University. Accessed September 28, 2020. https://digital.library.ryerson.ca/islandora/object/RULA%3A1526.

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

MLA Handbook (7th Edition):

Aafaqi, Roomana. “Flow behaviour of water-in-oil emulsions stabilized by wax crystals.” 2009. Web. 28 Sep 2020.

Vancouver:

Aafaqi R. Flow behaviour of water-in-oil emulsions stabilized by wax crystals. [Internet] [Thesis]. Ryerson University; 2009. [cited 2020 Sep 28]. Available from: https://digital.library.ryerson.ca/islandora/object/RULA%3A1526.

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

Council of Science Editors:

Aafaqi R. Flow behaviour of water-in-oil emulsions stabilized by wax crystals. [Thesis]. Ryerson University; 2009. Available from: https://digital.library.ryerson.ca/islandora/object/RULA%3A1526

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


Durban University of Technology

15. Swalaha, Feroz Mahomed. Optimization of riboflavin production by fungi on edible oil effluent.

Degree: 2010, Durban University of Technology

Submitted in fulfilment for the requirements for the degree of Doctor of Technology: Biotechnology, Durban University of Technology, 2010.

South African edible oil processing plants… (more)

Subjects/Keywords: Biotechnology; Vitamin B2 – Biotechnology; Fungi – Biotechnology; Oils and fats, Edible

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APA (6th Edition):

Swalaha, F. M. (2010). Optimization of riboflavin production by fungi on edible oil effluent. (Thesis). Durban University of Technology. Retrieved from http://hdl.handle.net/10321/552

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):

Swalaha, Feroz Mahomed. “Optimization of riboflavin production by fungi on edible oil effluent.” 2010. Thesis, Durban University of Technology. Accessed September 28, 2020. http://hdl.handle.net/10321/552.

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

MLA Handbook (7th Edition):

Swalaha, Feroz Mahomed. “Optimization of riboflavin production by fungi on edible oil effluent.” 2010. Web. 28 Sep 2020.

Vancouver:

Swalaha FM. Optimization of riboflavin production by fungi on edible oil effluent. [Internet] [Thesis]. Durban University of Technology; 2010. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/10321/552.

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

Council of Science Editors:

Swalaha FM. Optimization of riboflavin production by fungi on edible oil effluent. [Thesis]. Durban University of Technology; 2010. Available from: http://hdl.handle.net/10321/552

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


Oregon State University

16. Chandrasekharappa, Gowdara. The effect of ionizing radiations on the storage stability of hydrogenated shortening treated with certain antioxidants.

Degree: MS, Food and Dairy Technology, 1960, Oregon State University

Subjects/Keywords: Oils and fats; Edible

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APA (6th Edition):

Chandrasekharappa, G. (1960). The effect of ionizing radiations on the storage stability of hydrogenated shortening treated with certain antioxidants. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26437

Chicago Manual of Style (16th Edition):

Chandrasekharappa, Gowdara. “The effect of ionizing radiations on the storage stability of hydrogenated shortening treated with certain antioxidants.” 1960. Masters Thesis, Oregon State University. Accessed September 28, 2020. http://hdl.handle.net/1957/26437.

MLA Handbook (7th Edition):

Chandrasekharappa, Gowdara. “The effect of ionizing radiations on the storage stability of hydrogenated shortening treated with certain antioxidants.” 1960. Web. 28 Sep 2020.

Vancouver:

Chandrasekharappa G. The effect of ionizing radiations on the storage stability of hydrogenated shortening treated with certain antioxidants. [Internet] [Masters thesis]. Oregon State University; 1960. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/1957/26437.

Council of Science Editors:

Chandrasekharappa G. The effect of ionizing radiations on the storage stability of hydrogenated shortening treated with certain antioxidants. [Masters Thesis]. Oregon State University; 1960. Available from: http://hdl.handle.net/1957/26437


Oregon State University

17. Lowry, Joanne. The chemical composition, certain rheological properties, and the shortening power of fat.

Degree: MS, Foods and Nutrition, 1960, Oregon State University

Subjects/Keywords: Oils and fats; Edible

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APA (6th Edition):

Lowry, J. (1960). The chemical composition, certain rheological properties, and the shortening power of fat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26440

Chicago Manual of Style (16th Edition):

Lowry, Joanne. “The chemical composition, certain rheological properties, and the shortening power of fat.” 1960. Masters Thesis, Oregon State University. Accessed September 28, 2020. http://hdl.handle.net/1957/26440.

MLA Handbook (7th Edition):

Lowry, Joanne. “The chemical composition, certain rheological properties, and the shortening power of fat.” 1960. Web. 28 Sep 2020.

Vancouver:

Lowry J. The chemical composition, certain rheological properties, and the shortening power of fat. [Internet] [Masters thesis]. Oregon State University; 1960. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/1957/26440.

Council of Science Editors:

Lowry J. The chemical composition, certain rheological properties, and the shortening power of fat. [Masters Thesis]. Oregon State University; 1960. Available from: http://hdl.handle.net/1957/26440


Durban University of Technology

18. Khan, Nazihah. Bioproduction of riboflavin by fungi using spent industrial oils.

Degree: 2011, Durban University of Technology

Submitted in fulfillment of the requirements of the Degree of Master of Technology: Biotechnology, Durban University of Technology, 2011.

Riboflavin (vitamin B2), an essential water-soluble… (more)

Subjects/Keywords: Vitamin B2 – Biotechnology; Fungi – Biotechnology; Biotechnology; Oils and fats

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APA (6th Edition):

Khan, N. (2011). Bioproduction of riboflavin by fungi using spent industrial oils. (Thesis). Durban University of Technology. Retrieved from http://hdl.handle.net/10321/706

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):

Khan, Nazihah. “Bioproduction of riboflavin by fungi using spent industrial oils.” 2011. Thesis, Durban University of Technology. Accessed September 28, 2020. http://hdl.handle.net/10321/706.

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

MLA Handbook (7th Edition):

Khan, Nazihah. “Bioproduction of riboflavin by fungi using spent industrial oils.” 2011. Web. 28 Sep 2020.

Vancouver:

Khan N. Bioproduction of riboflavin by fungi using spent industrial oils. [Internet] [Thesis]. Durban University of Technology; 2011. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/10321/706.

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

Council of Science Editors:

Khan N. Bioproduction of riboflavin by fungi using spent industrial oils. [Thesis]. Durban University of Technology; 2011. Available from: http://hdl.handle.net/10321/706

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


Durban University of Technology

19. Mewa, Choonilall. Quality assessment of frying oils in the formal and informal food preparation sectors.

Degree: 1998, Durban University of Technology

Dissertation submitted in compliance with the requirements for the Master's Degree in Technology: Chemical Sciences, Technikon Natal, 1998.

The demand for fried foods by the… (more)

Subjects/Keywords: Frying; Oils and fats, Edible

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APA (6th Edition):

Mewa, C. (1998). Quality assessment of frying oils in the formal and informal food preparation sectors. (Thesis). Durban University of Technology. Retrieved from http://hdl.handle.net/10321/1916

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):

Mewa, Choonilall. “Quality assessment of frying oils in the formal and informal food preparation sectors.” 1998. Thesis, Durban University of Technology. Accessed September 28, 2020. http://hdl.handle.net/10321/1916.

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

MLA Handbook (7th Edition):

Mewa, Choonilall. “Quality assessment of frying oils in the formal and informal food preparation sectors.” 1998. Web. 28 Sep 2020.

Vancouver:

Mewa C. Quality assessment of frying oils in the formal and informal food preparation sectors. [Internet] [Thesis]. Durban University of Technology; 1998. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/10321/1916.

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

Council of Science Editors:

Mewa C. Quality assessment of frying oils in the formal and informal food preparation sectors. [Thesis]. Durban University of Technology; 1998. Available from: http://hdl.handle.net/10321/1916

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


University of Cape Town

20. Ziniades, Catherine. The development of an industrial process to produce AC γ-linolenic acid using Choanephora cucurbitarum.

Degree: Image, Molecular and Cell Biology, 1990, University of Cape Town

 The objective of this work was to produce γ-linolenic acid (γLA) using a fungus in submerged fermentation. Selection work was aimed at identifying a fungal… (more)

Subjects/Keywords: Oils and fats - Microbiology

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APA (6th Edition):

Ziniades, C. (1990). The development of an industrial process to produce AC γ-linolenic acid using Choanephora cucurbitarum. (Thesis). University of Cape Town. Retrieved from http://hdl.handle.net/11427/22047

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):

Ziniades, Catherine. “The development of an industrial process to produce AC γ-linolenic acid using Choanephora cucurbitarum.” 1990. Thesis, University of Cape Town. Accessed September 28, 2020. http://hdl.handle.net/11427/22047.

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

MLA Handbook (7th Edition):

Ziniades, Catherine. “The development of an industrial process to produce AC γ-linolenic acid using Choanephora cucurbitarum.” 1990. Web. 28 Sep 2020.

Vancouver:

Ziniades C. The development of an industrial process to produce AC γ-linolenic acid using Choanephora cucurbitarum. [Internet] [Thesis]. University of Cape Town; 1990. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/11427/22047.

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

Council of Science Editors:

Ziniades C. The development of an industrial process to produce AC γ-linolenic acid using Choanephora cucurbitarum. [Thesis]. University of Cape Town; 1990. Available from: http://hdl.handle.net/11427/22047

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

21. Brown, Henry Leavitt. The velocity of saponification of fats and oils by potassium hydroxide in different solvents.

Degree: Chemistry, 1915, University of Massachusetts

  The purpose of the investigation was to determine the influence of certain factors on the velocity of saponification of fats and oils by potassium… (more)

Subjects/Keywords: Oils and fats; Soap

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APA (6th Edition):

Brown, H. L. (1915). The velocity of saponification of fats and oils by potassium hydroxide in different solvents. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/theses/1223

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):

Brown, Henry Leavitt. “The velocity of saponification of fats and oils by potassium hydroxide in different solvents.” 1915. Thesis, University of Massachusetts. Accessed September 28, 2020. https://scholarworks.umass.edu/theses/1223.

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

MLA Handbook (7th Edition):

Brown, Henry Leavitt. “The velocity of saponification of fats and oils by potassium hydroxide in different solvents.” 1915. Web. 28 Sep 2020.

Vancouver:

Brown HL. The velocity of saponification of fats and oils by potassium hydroxide in different solvents. [Internet] [Thesis]. University of Massachusetts; 1915. [cited 2020 Sep 28]. Available from: https://scholarworks.umass.edu/theses/1223.

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

Council of Science Editors:

Brown HL. The velocity of saponification of fats and oils by potassium hydroxide in different solvents. [Thesis]. University of Massachusetts; 1915. Available from: https://scholarworks.umass.edu/theses/1223

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


Cape Peninsula University of Technology

22. Van der Merwe, Sanette. Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa .

Degree: 2018, Cape Peninsula University of Technology

 The high demand of omega-3 fish oil nutraceuticals (dietary supplements) is due to the numerous health benefits contributed by the polyunsaturated fatty acids (PUFA’s). The… (more)

Subjects/Keywords: Functional foods  – Analysis; Infrared spectroscopy; Chemometrics; Oils and fats  – Analysis

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APA (6th Edition):

Van der Merwe, S. (2018). Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa . (Thesis). Cape Peninsula University of Technology. Retrieved from http://etd.cput.ac.za/handle/20.500.11838/2869

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):

Van der Merwe, Sanette. “Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa .” 2018. Thesis, Cape Peninsula University of Technology. Accessed September 28, 2020. http://etd.cput.ac.za/handle/20.500.11838/2869.

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

MLA Handbook (7th Edition):

Van der Merwe, Sanette. “Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa .” 2018. Web. 28 Sep 2020.

Vancouver:

Van der Merwe S. Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa . [Internet] [Thesis]. Cape Peninsula University of Technology; 2018. [cited 2020 Sep 28]. Available from: http://etd.cput.ac.za/handle/20.500.11838/2869.

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

Council of Science Editors:

Van der Merwe S. Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa . [Thesis]. Cape Peninsula University of Technology; 2018. Available from: http://etd.cput.ac.za/handle/20.500.11838/2869

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


Michigan State University

23. Applebee, G. C. A method of emulsifying oils with different emulsifiers.

Degree: MS, 1934, Michigan State University

Subjects/Keywords: Emulsions; Oils and fats

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

APA (6th Edition):

Applebee, G. C. (1934). A method of emulsifying oils with different emulsifiers. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8858

Chicago Manual of Style (16th Edition):

Applebee, G C. “A method of emulsifying oils with different emulsifiers.” 1934. Masters Thesis, Michigan State University. Accessed September 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:8858.

MLA Handbook (7th Edition):

Applebee, G C. “A method of emulsifying oils with different emulsifiers.” 1934. Web. 28 Sep 2020.

Vancouver:

Applebee GC. A method of emulsifying oils with different emulsifiers. [Internet] [Masters thesis]. Michigan State University; 1934. [cited 2020 Sep 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8858.

Council of Science Editors:

Applebee GC. A method of emulsifying oils with different emulsifiers. [Masters Thesis]. Michigan State University; 1934. Available from: http://etd.lib.msu.edu/islandora/object/etd:8858


Michigan State University

24. King, L. Carroll, 1914-. The unsaponifiable fraction of alfalfa seed oil.

Degree: MS, 1938, Michigan State University

Subjects/Keywords: Oils and fats; Alfalfa

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

APA (6th Edition):

King, L. Carroll, 1. (1938). The unsaponifiable fraction of alfalfa seed oil. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8844

Chicago Manual of Style (16th Edition):

King, L. Carroll, 1914-. “The unsaponifiable fraction of alfalfa seed oil.” 1938. Masters Thesis, Michigan State University. Accessed September 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:8844.

MLA Handbook (7th Edition):

King, L. Carroll, 1914-. “The unsaponifiable fraction of alfalfa seed oil.” 1938. Web. 28 Sep 2020.

Vancouver:

King, L. Carroll 1. The unsaponifiable fraction of alfalfa seed oil. [Internet] [Masters thesis]. Michigan State University; 1938. [cited 2020 Sep 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8844.

Council of Science Editors:

King, L. Carroll 1. The unsaponifiable fraction of alfalfa seed oil. [Masters Thesis]. Michigan State University; 1938. Available from: http://etd.lib.msu.edu/islandora/object/etd:8844


Michigan State University

25. Ryan, Thomas Clavin. The derivation, stability and functionality of a pourable frying oil from beef tallow.

Degree: PhD, Department of Food Science and Human Nutrition, 1985, Michigan State University

Subjects/Keywords: Oils and fats; Tallow

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APA (6th Edition):

Ryan, T. C. (1985). The derivation, stability and functionality of a pourable frying oil from beef tallow. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46158

Chicago Manual of Style (16th Edition):

Ryan, Thomas Clavin. “The derivation, stability and functionality of a pourable frying oil from beef tallow.” 1985. Doctoral Dissertation, Michigan State University. Accessed September 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:46158.

MLA Handbook (7th Edition):

Ryan, Thomas Clavin. “The derivation, stability and functionality of a pourable frying oil from beef tallow.” 1985. Web. 28 Sep 2020.

Vancouver:

Ryan TC. The derivation, stability and functionality of a pourable frying oil from beef tallow. [Internet] [Doctoral dissertation]. Michigan State University; 1985. [cited 2020 Sep 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46158.

Council of Science Editors:

Ryan TC. The derivation, stability and functionality of a pourable frying oil from beef tallow. [Doctoral Dissertation]. Michigan State University; 1985. Available from: http://etd.lib.msu.edu/islandora/object/etd:46158


Michigan State University

26. O'Malley, Patricia Ann. A comparison of types of hydrogenated shortenings, measured by specific gravity, viscosity, and quality of pound cake.

Degree: 1961, Michigan State University

Subjects/Keywords: Oils and fats; Edible – Evaluation

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APA (6th Edition):

O'Malley, P. A. (1961). A comparison of types of hydrogenated shortenings, measured by specific gravity, viscosity, and quality of pound cake. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8548

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):

O'Malley, Patricia Ann. “A comparison of types of hydrogenated shortenings, measured by specific gravity, viscosity, and quality of pound cake.” 1961. Thesis, Michigan State University. Accessed September 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:8548.

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

MLA Handbook (7th Edition):

O'Malley, Patricia Ann. “A comparison of types of hydrogenated shortenings, measured by specific gravity, viscosity, and quality of pound cake.” 1961. Web. 28 Sep 2020.

Vancouver:

O'Malley PA. A comparison of types of hydrogenated shortenings, measured by specific gravity, viscosity, and quality of pound cake. [Internet] [Thesis]. Michigan State University; 1961. [cited 2020 Sep 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8548.

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

Council of Science Editors:

O'Malley PA. A comparison of types of hydrogenated shortenings, measured by specific gravity, viscosity, and quality of pound cake. [Thesis]. Michigan State University; 1961. Available from: http://etd.lib.msu.edu/islandora/object/etd:8548

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


Michigan State University

27. Rothney, L. G. The utilization of fats and oils in the Lansing area.

Degree: MS, 1955, Michigan State University

Subjects/Keywords: Oils and fats; Cooking

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APA (6th Edition):

Rothney, L. G. (1955). The utilization of fats and oils in the Lansing area. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12558

Chicago Manual of Style (16th Edition):

Rothney, L G. “The utilization of fats and oils in the Lansing area.” 1955. Masters Thesis, Michigan State University. Accessed September 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:12558.

MLA Handbook (7th Edition):

Rothney, L G. “The utilization of fats and oils in the Lansing area.” 1955. Web. 28 Sep 2020.

Vancouver:

Rothney LG. The utilization of fats and oils in the Lansing area. [Internet] [Masters thesis]. Michigan State University; 1955. [cited 2020 Sep 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12558.

Council of Science Editors:

Rothney LG. The utilization of fats and oils in the Lansing area. [Masters Thesis]. Michigan State University; 1955. Available from: http://etd.lib.msu.edu/islandora/object/etd:12558


University of Illinois – Urbana-Champaign

28. Von Schaumburg, Patrick Connor. Further evaluation of a slope-ratio precision-fed rooster assay for relative bioavailable energy values for fats and oils.

Degree: MS, Animal Sciences, 2017, University of Illinois – Urbana-Champaign

 Five slope-ratio precision-fed rooster assays and one limit-fed chick growth assay were conducted using different fats/oils at several increasing dietary levels to determine relative bioavailable… (more)

Subjects/Keywords: Slope-ratio; Precision-fed; Rooster; Chick; Bioavailable; Fats; Oils; Poultry

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APA (6th Edition):

Von Schaumburg, P. C. (2017). Further evaluation of a slope-ratio precision-fed rooster assay for relative bioavailable energy values for fats and oils. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/99201

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):

Von Schaumburg, Patrick Connor. “Further evaluation of a slope-ratio precision-fed rooster assay for relative bioavailable energy values for fats and oils.” 2017. Thesis, University of Illinois – Urbana-Champaign. Accessed September 28, 2020. http://hdl.handle.net/2142/99201.

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

MLA Handbook (7th Edition):

Von Schaumburg, Patrick Connor. “Further evaluation of a slope-ratio precision-fed rooster assay for relative bioavailable energy values for fats and oils.” 2017. Web. 28 Sep 2020.

Vancouver:

Von Schaumburg PC. Further evaluation of a slope-ratio precision-fed rooster assay for relative bioavailable energy values for fats and oils. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2017. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/2142/99201.

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

Council of Science Editors:

Von Schaumburg PC. Further evaluation of a slope-ratio precision-fed rooster assay for relative bioavailable energy values for fats and oils. [Thesis]. University of Illinois – Urbana-Champaign; 2017. Available from: http://hdl.handle.net/2142/99201

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


University of Arizona

29. Doberenz, Alexander. Effect of Sterculia foetida oil on the permeability of avian egg yolk to water .

Degree: 1960, University of Arizona

Subjects/Keywords: Sterculia.; Eggs.; Oils and fats.

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APA (6th Edition):

Doberenz, A. (1960). Effect of Sterculia foetida oil on the permeability of avian egg yolk to water . (Masters Thesis). University of Arizona. Retrieved from http://hdl.handle.net/10150/551456

Chicago Manual of Style (16th Edition):

Doberenz, Alexander. “Effect of Sterculia foetida oil on the permeability of avian egg yolk to water .” 1960. Masters Thesis, University of Arizona. Accessed September 28, 2020. http://hdl.handle.net/10150/551456.

MLA Handbook (7th Edition):

Doberenz, Alexander. “Effect of Sterculia foetida oil on the permeability of avian egg yolk to water .” 1960. Web. 28 Sep 2020.

Vancouver:

Doberenz A. Effect of Sterculia foetida oil on the permeability of avian egg yolk to water . [Internet] [Masters thesis]. University of Arizona; 1960. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/10150/551456.

Council of Science Editors:

Doberenz A. Effect of Sterculia foetida oil on the permeability of avian egg yolk to water . [Masters Thesis]. University of Arizona; 1960. Available from: http://hdl.handle.net/10150/551456


Georgia Tech

30. Ivey, Turner Wilkins. Preliminary investigation for a continuous hydrogenation of vegetable oil.

Degree: MS, Chemical Engineering, 1951, Georgia Tech

Subjects/Keywords: Hydrogenation; Oils and fats

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APA (6th Edition):

Ivey, T. W. (1951). Preliminary investigation for a continuous hydrogenation of vegetable oil. (Masters Thesis). Georgia Tech. Retrieved from http://hdl.handle.net/1853/10955

Chicago Manual of Style (16th Edition):

Ivey, Turner Wilkins. “Preliminary investigation for a continuous hydrogenation of vegetable oil.” 1951. Masters Thesis, Georgia Tech. Accessed September 28, 2020. http://hdl.handle.net/1853/10955.

MLA Handbook (7th Edition):

Ivey, Turner Wilkins. “Preliminary investigation for a continuous hydrogenation of vegetable oil.” 1951. Web. 28 Sep 2020.

Vancouver:

Ivey TW. Preliminary investigation for a continuous hydrogenation of vegetable oil. [Internet] [Masters thesis]. Georgia Tech; 1951. [cited 2020 Sep 28]. Available from: http://hdl.handle.net/1853/10955.

Council of Science Editors:

Ivey TW. Preliminary investigation for a continuous hydrogenation of vegetable oil. [Masters Thesis]. Georgia Tech; 1951. Available from: http://hdl.handle.net/1853/10955

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