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You searched for subject:(Vacuum Packaged). Showing records 1 – 4 of 4 total matches.

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University of Alberta

1. Ho, Linda. Characterization of Clostridium spp. from “blown-pack”, chill-stored, vacuum packaged beef.

Degree: MS, Department of Agricultural, Food, and Nutritional Science, 2009, University of Alberta

 The objectives of this study were to determine the microbial ecology of “blown-pack” fresh beef obtained from a federally inspected facility and to use biopreservation… (more)

Subjects/Keywords: meat spoilage; "; blown-pack";

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

APA (6th Edition):

Ho, L. (2009). Characterization of Clostridium spp. from “blown-pack”, chill-stored, vacuum packaged beef. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/00000021r

Chicago Manual of Style (16th Edition):

Ho, Linda. “Characterization of Clostridium spp. from “blown-pack”, chill-stored, vacuum packaged beef.” 2009. Masters Thesis, University of Alberta. Accessed December 11, 2019. https://era.library.ualberta.ca/files/00000021r.

MLA Handbook (7th Edition):

Ho, Linda. “Characterization of Clostridium spp. from “blown-pack”, chill-stored, vacuum packaged beef.” 2009. Web. 11 Dec 2019.

Vancouver:

Ho L. Characterization of Clostridium spp. from “blown-pack”, chill-stored, vacuum packaged beef. [Internet] [Masters thesis]. University of Alberta; 2009. [cited 2019 Dec 11]. Available from: https://era.library.ualberta.ca/files/00000021r.

Council of Science Editors:

Ho L. Characterization of Clostridium spp. from “blown-pack”, chill-stored, vacuum packaged beef. [Masters Thesis]. University of Alberta; 2009. Available from: https://era.library.ualberta.ca/files/00000021r


University of Tasmania

2. Zhang, P. Interactions between bacterial strains isolated from vacuum-packaged Australian beef primals.

Degree: 2016, University of Tasmania

Vacuum-packaged (VP) beef produced and packaged in Australia can have an unusually long shelf-life. This observation has been attributed, in part, to superior abattoir hygiene,… (more)

Subjects/Keywords: Bacterial interactions; inhibition; promotion; vacuum-packaged beef; shelf-life; pH; atmosphere; glucose

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APA (6th Edition):

Zhang, P. (2016). Interactions between bacterial strains isolated from vacuum-packaged Australian beef primals. (Thesis). University of Tasmania. Retrieved from https://eprints.utas.edu.au/23136/1/Zhang_whole_thesis.pdf

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):

Zhang, P. “Interactions between bacterial strains isolated from vacuum-packaged Australian beef primals.” 2016. Thesis, University of Tasmania. Accessed December 11, 2019. https://eprints.utas.edu.au/23136/1/Zhang_whole_thesis.pdf.

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

MLA Handbook (7th Edition):

Zhang, P. “Interactions between bacterial strains isolated from vacuum-packaged Australian beef primals.” 2016. Web. 11 Dec 2019.

Vancouver:

Zhang P. Interactions between bacterial strains isolated from vacuum-packaged Australian beef primals. [Internet] [Thesis]. University of Tasmania; 2016. [cited 2019 Dec 11]. Available from: https://eprints.utas.edu.au/23136/1/Zhang_whole_thesis.pdf.

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

Council of Science Editors:

Zhang P. Interactions between bacterial strains isolated from vacuum-packaged Australian beef primals. [Thesis]. University of Tasmania; 2016. Available from: https://eprints.utas.edu.au/23136/1/Zhang_whole_thesis.pdf

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


Utah State University

3. Racz, Julie M. Growth of Clostridium Sporogenes PA3679 in a Vacuum-Packaged Meat-Vegetable Product.

Degree: MS, Nutrition, Dietetics, and Food Sciences, 1999, Utah State University

  Clostridium sporogenes PA 3679 spores were inoculated into a meat-vegetable mixture before extrusion, cooking, and vacuum packaging into "stewsticks" to simulate Clostridium botulinum growth.… (more)

Subjects/Keywords: Clostridium Sporogenes PA 3679; Vacuum-Packaged; Meat-Vegetable Product; Food Microbiology; Food Processing

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

APA (6th Edition):

Racz, J. M. (1999). Growth of Clostridium Sporogenes PA3679 in a Vacuum-Packaged Meat-Vegetable Product. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/5460

Chicago Manual of Style (16th Edition):

Racz, Julie M. “Growth of Clostridium Sporogenes PA3679 in a Vacuum-Packaged Meat-Vegetable Product.” 1999. Masters Thesis, Utah State University. Accessed December 11, 2019. https://digitalcommons.usu.edu/etd/5460.

MLA Handbook (7th Edition):

Racz, Julie M. “Growth of Clostridium Sporogenes PA3679 in a Vacuum-Packaged Meat-Vegetable Product.” 1999. Web. 11 Dec 2019.

Vancouver:

Racz JM. Growth of Clostridium Sporogenes PA3679 in a Vacuum-Packaged Meat-Vegetable Product. [Internet] [Masters thesis]. Utah State University; 1999. [cited 2019 Dec 11]. Available from: https://digitalcommons.usu.edu/etd/5460.

Council of Science Editors:

Racz JM. Growth of Clostridium Sporogenes PA3679 in a Vacuum-Packaged Meat-Vegetable Product. [Masters Thesis]. Utah State University; 1999. Available from: https://digitalcommons.usu.edu/etd/5460


University of Florida

4. Djeri, Noufoh. Development and Evaluation of Raw and Pre-Cooked Vacuum Packaged Goat Meat Products.

Degree: MS, Animal Sciences, 2007, University of Florida

 Production of value added raw and heat and serve goat meat products could increase demand, consumption, acceptability, and marketability of goat meat. The objectives of… (more)

Subjects/Keywords: Beef; Fats; Flavors; Food; Goats; Meat packing industry; Meats; pH; Ribs; Spices; cooked, development, evaluation, goat, meat, packaged, pre, raw, vacuum

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

APA (6th Edition):

Djeri, N. (2007). Development and Evaluation of Raw and Pre-Cooked Vacuum Packaged Goat Meat Products. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0021469

Chicago Manual of Style (16th Edition):

Djeri, Noufoh. “Development and Evaluation of Raw and Pre-Cooked Vacuum Packaged Goat Meat Products.” 2007. Masters Thesis, University of Florida. Accessed December 11, 2019. http://ufdc.ufl.edu/UFE0021469.

MLA Handbook (7th Edition):

Djeri, Noufoh. “Development and Evaluation of Raw and Pre-Cooked Vacuum Packaged Goat Meat Products.” 2007. Web. 11 Dec 2019.

Vancouver:

Djeri N. Development and Evaluation of Raw and Pre-Cooked Vacuum Packaged Goat Meat Products. [Internet] [Masters thesis]. University of Florida; 2007. [cited 2019 Dec 11]. Available from: http://ufdc.ufl.edu/UFE0021469.

Council of Science Editors:

Djeri N. Development and Evaluation of Raw and Pre-Cooked Vacuum Packaged Goat Meat Products. [Masters Thesis]. University of Florida; 2007. Available from: http://ufdc.ufl.edu/UFE0021469

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