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You searched for subject:(cooking). Showing records 1 – 30 of 748 total matches.

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University of Nairobi

1. Macharia, Racheal W. Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya .

Degree: 2009, University of Nairobi

 Brand loyalty has acquired a significant place in consumer perception in the recent times leading to consumers defining quality and value based on the market… (more)

Subjects/Keywords: COOKING OIL; COOKING FAT; BRAND

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APA (6th Edition):

Macharia, R. W. (2009). Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya . (Thesis). University of Nairobi. Retrieved from http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/7976

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):

Macharia, Racheal W. “Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya .” 2009. Thesis, University of Nairobi. Accessed February 21, 2020. http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/7976.

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

MLA Handbook (7th Edition):

Macharia, Racheal W. “Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya .” 2009. Web. 21 Feb 2020.

Vancouver:

Macharia RW. Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya . [Internet] [Thesis]. University of Nairobi; 2009. [cited 2020 Feb 21]. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/7976.

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

Council of Science Editors:

Macharia RW. Factors that determine brand loyalty of solid fat cooking oil in Nairobi Kenya . [Thesis]. University of Nairobi; 2009. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/7976

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

2. Fernandez, Kueh Fei. Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta.

Degree: MS, Plant Sciences, 2016, North Dakota State University

 Glutograph ‘E’ was designed to determine the stretch and relaxation properties of wet gluten. Usage of this equipment to evaluate the cooked pasta texture has… (more)

Subjects/Keywords: Cooking (Pasta)

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APA (6th Edition):

Fernandez, K. F. (2016). Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta. (Masters Thesis). North Dakota State University. Retrieved from http://hdl.handle.net/10365/28180

Chicago Manual of Style (16th Edition):

Fernandez, Kueh Fei. “Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta.” 2016. Masters Thesis, North Dakota State University. Accessed February 21, 2020. http://hdl.handle.net/10365/28180.

MLA Handbook (7th Edition):

Fernandez, Kueh Fei. “Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta.” 2016. Web. 21 Feb 2020.

Vancouver:

Fernandez KF. Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta. [Internet] [Masters thesis]. North Dakota State University; 2016. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/10365/28180.

Council of Science Editors:

Fernandez KF. Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta. [Masters Thesis]. North Dakota State University; 2016. Available from: http://hdl.handle.net/10365/28180


California State University – Chico

3. Crawford, Kristina. Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California .

Degree: 2011, California State University – Chico

 ABSTRACT DAILY BREAD: PREHISTORIC COOKING FEATURES IN THE NORTHERN SACRAMENTO VALLEY, CALIFORNIA by Kristina M. Crawford Master of Arts in Anthropology California State University, Chico… (more)

Subjects/Keywords: Prehistoric Cooking

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APA (6th Edition):

Crawford, K. (2011). Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California . (Thesis). California State University – Chico. Retrieved from http://hdl.handle.net/10211.4/290

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):

Crawford, Kristina. “Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California .” 2011. Thesis, California State University – Chico. Accessed February 21, 2020. http://hdl.handle.net/10211.4/290.

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

MLA Handbook (7th Edition):

Crawford, Kristina. “Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California .” 2011. Web. 21 Feb 2020.

Vancouver:

Crawford K. Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California . [Internet] [Thesis]. California State University – Chico; 2011. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/10211.4/290.

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

Council of Science Editors:

Crawford K. Daily Bread: Prehistoric Cooking Features in the Northern Sacramento Valley, California . [Thesis]. California State University – Chico; 2011. Available from: http://hdl.handle.net/10211.4/290

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


University of Debrecen

4. Gürgez, Pinar. Web Page Development About Turkish Cuisine .

Degree: DE – Informatikai Kar, 2014, University of Debrecen

 The thesis “Web Page Development About Turkish Cuisine” is a detailed study and analysis of web page development. The web application created by me named… (more)

Subjects/Keywords: web development; cooking

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APA (6th Edition):

Gürgez, P. (2014). Web Page Development About Turkish Cuisine . (Thesis). University of Debrecen. Retrieved from http://hdl.handle.net/2437/191695

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):

Gürgez, Pinar. “Web Page Development About Turkish Cuisine .” 2014. Thesis, University of Debrecen. Accessed February 21, 2020. http://hdl.handle.net/2437/191695.

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

MLA Handbook (7th Edition):

Gürgez, Pinar. “Web Page Development About Turkish Cuisine .” 2014. Web. 21 Feb 2020.

Vancouver:

Gürgez P. Web Page Development About Turkish Cuisine . [Internet] [Thesis]. University of Debrecen; 2014. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/2437/191695.

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

Council of Science Editors:

Gürgez P. Web Page Development About Turkish Cuisine . [Thesis]. University of Debrecen; 2014. Available from: http://hdl.handle.net/2437/191695

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


Cape Peninsula University of Technology

5. Tshalibe, Prince. Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage .

Degree: 2014, Cape Peninsula University of Technology

 The nutrient profile of meat and meat products make them a major protein and minerals source for non- vegetarian human beings. However, their high fat… (more)

Subjects/Keywords: Cooking (Pineapples); Beef; Cooking (Beef); Sausages; Cooking (Sausages); Food  – Fiber content

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APA (6th Edition):

Tshalibe, P. (2014). Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage . (Thesis). Cape Peninsula University of Technology. Retrieved from http://etd.cput.ac.za/handle/20.500.11838/834

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):

Tshalibe, Prince. “Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage .” 2014. Thesis, Cape Peninsula University of Technology. Accessed February 21, 2020. http://etd.cput.ac.za/handle/20.500.11838/834.

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

MLA Handbook (7th Edition):

Tshalibe, Prince. “Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage .” 2014. Web. 21 Feb 2020.

Vancouver:

Tshalibe P. Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage . [Internet] [Thesis]. Cape Peninsula University of Technology; 2014. [cited 2020 Feb 21]. Available from: http://etd.cput.ac.za/handle/20.500.11838/834.

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

Council of Science Editors:

Tshalibe P. Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage . [Thesis]. Cape Peninsula University of Technology; 2014. Available from: http://etd.cput.ac.za/handle/20.500.11838/834

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


Kansas State University

6. Sanders, Joann Ellen. Effects of rapid heat treatments on beef top round steaks.

Degree: 1975, Kansas State University

Subjects/Keywords: Cooking (Beef); Microwave cooking; Pressure cooking

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APA (6th Edition):

Sanders, J. E. (1975). Effects of rapid heat treatments on beef top round steaks. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11251

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):

Sanders, Joann Ellen. “Effects of rapid heat treatments on beef top round steaks.” 1975. Thesis, Kansas State University. Accessed February 21, 2020. http://hdl.handle.net/2097/11251.

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

MLA Handbook (7th Edition):

Sanders, Joann Ellen. “Effects of rapid heat treatments on beef top round steaks.” 1975. Web. 21 Feb 2020.

Vancouver:

Sanders JE. Effects of rapid heat treatments on beef top round steaks. [Internet] [Thesis]. Kansas State University; 1975. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/2097/11251.

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

Council of Science Editors:

Sanders JE. Effects of rapid heat treatments on beef top round steaks. [Thesis]. Kansas State University; 1975. Available from: http://hdl.handle.net/2097/11251

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


University of North Carolina – Greensboro

7. McMullen, Elsa Aileen. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.

Degree: 1974, University of North Carolina – Greensboro

 The purpose of this study was to investigate the effect of roasting by electric, gas, or electronic heat on the weight loss, thiamine and riboflavin… (more)

Subjects/Keywords: Cooking (Meat); Microwave cooking; Electric cooking

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APA (6th Edition):

McMullen, E. A. (1974). A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. (Doctoral Dissertation). University of North Carolina – Greensboro. Retrieved from http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24164

Chicago Manual of Style (16th Edition):

McMullen, Elsa Aileen. “A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.” 1974. Doctoral Dissertation, University of North Carolina – Greensboro. Accessed February 21, 2020. http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24164.

MLA Handbook (7th Edition):

McMullen, Elsa Aileen. “A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.” 1974. Web. 21 Feb 2020.

Vancouver:

McMullen EA. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. [Internet] [Doctoral dissertation]. University of North Carolina – Greensboro; 1974. [cited 2020 Feb 21]. Available from: http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24164.

Council of Science Editors:

McMullen EA. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. [Doctoral Dissertation]. University of North Carolina – Greensboro; 1974. Available from: http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24164


Kansas State University

8. Frans, Nike. Development of cooking skills questionnaire for EFNEP participants in Kansas.

Degree: MPH, Department of Food, Nutrition, Dietetics, and Health, 2017, Kansas State University

 There have been major shifts in the dietary patterns of people in the United States in the last four decades. People eat fast food more… (more)

Subjects/Keywords: Cooking skills questionnaire; Expanded Food and Nutrition Education Program; Cooking skills measurement; Cooking skills

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APA (6th Edition):

Frans, N. (2017). Development of cooking skills questionnaire for EFNEP participants in Kansas. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/35449

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):

Frans, Nike. “Development of cooking skills questionnaire for EFNEP participants in Kansas.” 2017. Thesis, Kansas State University. Accessed February 21, 2020. http://hdl.handle.net/2097/35449.

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

MLA Handbook (7th Edition):

Frans, Nike. “Development of cooking skills questionnaire for EFNEP participants in Kansas.” 2017. Web. 21 Feb 2020.

Vancouver:

Frans N. Development of cooking skills questionnaire for EFNEP participants in Kansas. [Internet] [Thesis]. Kansas State University; 2017. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/2097/35449.

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

Council of Science Editors:

Frans N. Development of cooking skills questionnaire for EFNEP participants in Kansas. [Thesis]. Kansas State University; 2017. Available from: http://hdl.handle.net/2097/35449

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


Arizona State University

9. Bell, Kelly Marie. Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?.

Degree: Nutrition, 2017, Arizona State University

 Pediatric obesity is a continuing concern in the United States. Preventative intervention methods in the form of nutrition education, including hands-on cooking lessons may improve… (more)

Subjects/Keywords: Nutrition; Education; Home economics education; children; cooking; cooking class; cooking skills; education; nutrition

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APA (6th Edition):

Bell, K. M. (2017). Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?. (Masters Thesis). Arizona State University. Retrieved from http://repository.asu.edu/items/45552

Chicago Manual of Style (16th Edition):

Bell, Kelly Marie. “Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?.” 2017. Masters Thesis, Arizona State University. Accessed February 21, 2020. http://repository.asu.edu/items/45552.

MLA Handbook (7th Edition):

Bell, Kelly Marie. “Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?.” 2017. Web. 21 Feb 2020.

Vancouver:

Bell KM. Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?. [Internet] [Masters thesis]. Arizona State University; 2017. [cited 2020 Feb 21]. Available from: http://repository.asu.edu/items/45552.

Council of Science Editors:

Bell KM. Evaluation of Arizona State University’s Camp CRAVE: Does a Week-Long Cooking Camp Alter Eating Behavior, Improve Nutrition Knowledge, and/or Promote Cooking in Young Children?. [Masters Thesis]. Arizona State University; 2017. Available from: http://repository.asu.edu/items/45552


University of Western Sydney

10. Link, Catherine A. Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape.

Degree: 2012, University of Western Sydney

 In Australia at the beginning of the 21st century, there is a diversity of cuisines to be explored, many of which are vital markers of… (more)

Subjects/Keywords: Thesis ( Ph.D.) – University of Western Sydney, 2012; cooking, Australian; cooking, Vietnamese; cooking, Italian; foodscape; flavour

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APA (6th Edition):

Link, C. A. (2012). Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape. (Thesis). University of Western Sydney. Retrieved from http://handle.uws.edu.au:8081/1959.7/532907

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):

Link, Catherine A. “Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape.” 2012. Thesis, University of Western Sydney. Accessed February 21, 2020. http://handle.uws.edu.au:8081/1959.7/532907.

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

MLA Handbook (7th Edition):

Link, Catherine A. “Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape.” 2012. Web. 21 Feb 2020.

Vancouver:

Link CA. Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape. [Internet] [Thesis]. University of Western Sydney; 2012. [cited 2020 Feb 21]. Available from: http://handle.uws.edu.au:8081/1959.7/532907.

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

Council of Science Editors:

Link CA. Challenges to flavour : influences on the cultural identity of cuisines in the Australian foodscape. [Thesis]. University of Western Sydney; 2012. Available from: http://handle.uws.edu.au:8081/1959.7/532907

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

11. McMullen, Elsa Aileen. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.

Degree: 1974, NC Docks

 The purpose of this study was to investigate the effect of roasting by electric, gas, or electronic heat on the weight loss, thiamine and riboflavin… (more)

Subjects/Keywords: Cooking (Meat); Microwave cooking; Electric cooking

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

APA (6th Edition):

McMullen, E. A. (1974). A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. (Thesis). NC Docks. Retrieved from http://libres.uncg.edu/ir/uncg/f/McMullen_uncg_7422024.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):

McMullen, Elsa Aileen. “A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.” 1974. Thesis, NC Docks. Accessed February 21, 2020. http://libres.uncg.edu/ir/uncg/f/McMullen_uncg_7422024.PDF.

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

MLA Handbook (7th Edition):

McMullen, Elsa Aileen. “A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film.” 1974. Web. 21 Feb 2020.

Vancouver:

McMullen EA. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. [Internet] [Thesis]. NC Docks; 1974. [cited 2020 Feb 21]. Available from: http://libres.uncg.edu/ir/uncg/f/McMullen_uncg_7422024.PDF.

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

Council of Science Editors:

McMullen EA. A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film. [Thesis]. NC Docks; 1974. Available from: http://libres.uncg.edu/ir/uncg/f/McMullen_uncg_7422024.PDF

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


The Ohio State University

12. DeWeese, Duane Gray. The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris).

Degree: PhD, Graduate School, 1962, The Ohio State University

Subjects/Keywords: Agriculture; Cooking

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APA (6th Edition):

DeWeese, D. G. (1962). The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris). (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu148655903236365

Chicago Manual of Style (16th Edition):

DeWeese, Duane Gray. “The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris).” 1962. Doctoral Dissertation, The Ohio State University. Accessed February 21, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu148655903236365.

MLA Handbook (7th Edition):

DeWeese, Duane Gray. “The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris).” 1962. Web. 21 Feb 2020.

Vancouver:

DeWeese DG. The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris). [Internet] [Doctoral dissertation]. The Ohio State University; 1962. [cited 2020 Feb 21]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu148655903236365.

Council of Science Editors:

DeWeese DG. The effect of processing methods on the quality of puréed snap beans (Phaseolus vulgaris). [Doctoral Dissertation]. The Ohio State University; 1962. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu148655903236365


Dalhousie University

13. Wu, Yuanyuan. VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES.

Degree: MS, Nova Scotia Agricultural College, 2012, Dalhousie University

 After-cooking darkening (ACD), a gray-black discoloration, is one of the key quality defects of the potato. Previous work using a diploid population 13610 identified 14… (more)

Subjects/Keywords: Markers After-cooking darkening Potatoes

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APA (6th Edition):

Wu, Y. (2012). VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES. (Masters Thesis). Dalhousie University. Retrieved from http://hdl.handle.net/10222/14638

Chicago Manual of Style (16th Edition):

Wu, Yuanyuan. “VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES.” 2012. Masters Thesis, Dalhousie University. Accessed February 21, 2020. http://hdl.handle.net/10222/14638.

MLA Handbook (7th Edition):

Wu, Yuanyuan. “VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES.” 2012. Web. 21 Feb 2020.

Vancouver:

Wu Y. VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES. [Internet] [Masters thesis]. Dalhousie University; 2012. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/10222/14638.

Council of Science Editors:

Wu Y. VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES. [Masters Thesis]. Dalhousie University; 2012. Available from: http://hdl.handle.net/10222/14638


Oregon State University

14. Yu, Hsi Hsuan, 1912-. The calcium and phosphorus losses of cooking vegetables in fat.

Degree: MS, Home Economics, 1938, Oregon State University

Subjects/Keywords: Cooking (Vegetables)

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APA (6th Edition):

Yu, Hsi Hsuan, 1. (1938). The calcium and phosphorus losses of cooking vegetables in fat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53089

Chicago Manual of Style (16th Edition):

Yu, Hsi Hsuan, 1912-. “The calcium and phosphorus losses of cooking vegetables in fat.” 1938. Masters Thesis, Oregon State University. Accessed February 21, 2020. http://hdl.handle.net/1957/53089.

MLA Handbook (7th Edition):

Yu, Hsi Hsuan, 1912-. “The calcium and phosphorus losses of cooking vegetables in fat.” 1938. Web. 21 Feb 2020.

Vancouver:

Yu, Hsi Hsuan 1. The calcium and phosphorus losses of cooking vegetables in fat. [Internet] [Masters thesis]. Oregon State University; 1938. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/1957/53089.

Council of Science Editors:

Yu, Hsi Hsuan 1. The calcium and phosphorus losses of cooking vegetables in fat. [Masters Thesis]. Oregon State University; 1938. Available from: http://hdl.handle.net/1957/53089


Oregon State University

15. Soetrisno, Uken Sukaeni Sanusi. The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes.

Degree: MS, Foods and Nutrition, 1981, Oregon State University

 Four different heating treatments with two different methods of cooking were applied to soybeans. The treatments were boiling 20 min, autoclaving 5 min, 10 min,… (more)

Subjects/Keywords: Cooking (Soybeans)

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APA (6th Edition):

Soetrisno, U. S. S. (1981). The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/25998

Chicago Manual of Style (16th Edition):

Soetrisno, Uken Sukaeni Sanusi. “The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes.” 1981. Masters Thesis, Oregon State University. Accessed February 21, 2020. http://hdl.handle.net/1957/25998.

MLA Handbook (7th Edition):

Soetrisno, Uken Sukaeni Sanusi. “The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes.” 1981. Web. 21 Feb 2020.

Vancouver:

Soetrisno USS. The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes. [Internet] [Masters thesis]. Oregon State University; 1981. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/1957/25998.

Council of Science Editors:

Soetrisno USS. The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes. [Masters Thesis]. Oregon State University; 1981. Available from: http://hdl.handle.net/1957/25998


Oregon State University

16. Riffero, Linda Marie. Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef.

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

 This study investigated the influence of microwave and broiling cooking methods on quality parameters of portion size cuts of beef semitendinosus muscle subjected to pre-rigor… (more)

Subjects/Keywords: Cooking (Beef)

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APA (6th Edition):

Riffero, L. M. (1982). Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27446

Chicago Manual of Style (16th Edition):

Riffero, Linda Marie. “Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef.” 1982. Masters Thesis, Oregon State University. Accessed February 21, 2020. http://hdl.handle.net/1957/27446.

MLA Handbook (7th Edition):

Riffero, Linda Marie. “Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef.” 1982. Web. 21 Feb 2020.

Vancouver:

Riffero LM. Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef. [Internet] [Masters thesis]. Oregon State University; 1982. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/1957/27446.

Council of Science Editors:

Riffero LM. Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef. [Masters Thesis]. Oregon State University; 1982. Available from: http://hdl.handle.net/1957/27446


Oregon State University

17. Crapo, Chuck. Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat.

Degree: MS, Food Science and Technology, 1983, Oregon State University

 Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed… (more)

Subjects/Keywords: Cooking (Crabs)

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APA (6th Edition):

Crapo, C. (1983). Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27208

Chicago Manual of Style (16th Edition):

Crapo, Chuck. “Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat.” 1983. Masters Thesis, Oregon State University. Accessed February 21, 2020. http://hdl.handle.net/1957/27208.

MLA Handbook (7th Edition):

Crapo, Chuck. “Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat.” 1983. Web. 21 Feb 2020.

Vancouver:

Crapo C. Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat. [Internet] [Masters thesis]. Oregon State University; 1983. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/1957/27208.

Council of Science Editors:

Crapo C. Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat. [Masters Thesis]. Oregon State University; 1983. Available from: http://hdl.handle.net/1957/27208


Montana State University

18. Haynes, Martha Johnson. A comparative study of baking effects produced by electric, gas and coal range ovens on yeast rolls.

Degree: College of Education, Health & Human Development, 1932, Montana State University

Subjects/Keywords: Cooking.; Bread.

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APA (6th Edition):

Haynes, M. J. (1932). A comparative study of baking effects produced by electric, gas and coal range ovens on yeast rolls. (Thesis). Montana State University. Retrieved from https://scholarworks.montana.edu/xmlui/handle/1/8662

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):

Haynes, Martha Johnson. “A comparative study of baking effects produced by electric, gas and coal range ovens on yeast rolls.” 1932. Thesis, Montana State University. Accessed February 21, 2020. https://scholarworks.montana.edu/xmlui/handle/1/8662.

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

MLA Handbook (7th Edition):

Haynes, Martha Johnson. “A comparative study of baking effects produced by electric, gas and coal range ovens on yeast rolls.” 1932. Web. 21 Feb 2020.

Vancouver:

Haynes MJ. A comparative study of baking effects produced by electric, gas and coal range ovens on yeast rolls. [Internet] [Thesis]. Montana State University; 1932. [cited 2020 Feb 21]. Available from: https://scholarworks.montana.edu/xmlui/handle/1/8662.

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

Council of Science Editors:

Haynes MJ. A comparative study of baking effects produced by electric, gas and coal range ovens on yeast rolls. [Thesis]. Montana State University; 1932. Available from: https://scholarworks.montana.edu/xmlui/handle/1/8662

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


Addis Ababa University

19. Yaekob, Kebede. WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION .

Degree: 2012, Addis Ababa University

 The dwindling resources of fossil fuels coupled with the steady increase in energy consumption have encouraged research interest in alternative and renewable energy sources. Biodiesel… (more)

Subjects/Keywords: BIODIESEL; WASTE COOKING OIL

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APA (6th Edition):

Yaekob, K. (2012). WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/1073

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):

Yaekob, Kebede. “WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION .” 2012. Thesis, Addis Ababa University. Accessed February 21, 2020. http://etd.aau.edu.et/dspace/handle/123456789/1073.

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

MLA Handbook (7th Edition):

Yaekob, Kebede. “WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION .” 2012. Web. 21 Feb 2020.

Vancouver:

Yaekob K. WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION . [Internet] [Thesis]. Addis Ababa University; 2012. [cited 2020 Feb 21]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/1073.

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

Council of Science Editors:

Yaekob K. WASTE COOKING OIL RESOURCE ASSESSMENT AS ALTERNATIVE FEEDSTOCK FOR BIODIESEL PRODUCTION . [Thesis]. Addis Ababa University; 2012. Available from: http://etd.aau.edu.et/dspace/handle/123456789/1073

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


Addis Ababa University

20. Fouzia, Muhsin. Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties .

Degree: 2012, Addis Ababa University

 Abstract Soybean (Glycine max L.) varieties, Clark 63K and SCS1 were obtained from Jimma Agricultural Research Center. Their seed color and shape, seed density; hundred… (more)

Subjects/Keywords: Concentrate; extrusion cooking; flour; soybean

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APA (6th Edition):

Fouzia, M. (2012). Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/4013

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):

Fouzia, Muhsin. “Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties .” 2012. Thesis, Addis Ababa University. Accessed February 21, 2020. http://etd.aau.edu.et/dspace/handle/123456789/4013.

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

MLA Handbook (7th Edition):

Fouzia, Muhsin. “Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties .” 2012. Web. 21 Feb 2020.

Vancouver:

Fouzia M. Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties . [Internet] [Thesis]. Addis Ababa University; 2012. [cited 2020 Feb 21]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4013.

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

Council of Science Editors:

Fouzia M. Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties . [Thesis]. Addis Ababa University; 2012. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4013

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


Technical University of Lisbon

21. Soares, Nuno Manuel Vicente Esteves. Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal.

Degree: 2010, Technical University of Lisbon

Mestrado em Engenharia do Ambiente - Instituto Superior de Agronomia

Framed in a context increasingly marked by the imperative need for the adoption and development… (more)

Subjects/Keywords: used cooking oils; biodiesel

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APA (6th Edition):

Soares, N. M. V. E. (2010). Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3351

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):

Soares, Nuno Manuel Vicente Esteves. “Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal.” 2010. Thesis, Technical University of Lisbon. Accessed February 21, 2020. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3351.

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

MLA Handbook (7th Edition):

Soares, Nuno Manuel Vicente Esteves. “Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal.” 2010. Web. 21 Feb 2020.

Vancouver:

Soares NMVE. Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal. [Internet] [Thesis]. Technical University of Lisbon; 2010. [cited 2020 Feb 21]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3351.

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

Council of Science Editors:

Soares NMVE. Valorização dos óleos alimentares usados para produção e utilização de biodiesel à escala municipal. Estudo de caso - Concelho de Mafra. Análise energética, ambiental e económica da utilização de biodiesel vs. gasóleo na frota municipal. [Thesis]. Technical University of Lisbon; 2010. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3351

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

22. Storfer, Barbara. Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism .

Degree: 2015, California State University – San Marcos

 A goal of special education is to give individuals the opportunity to build the necessary skills for living life as independently as possible. Independent living… (more)

Subjects/Keywords: autism; video modeling; cooking

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APA (6th Edition):

Storfer, B. (2015). Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism . (Thesis). California State University – San Marcos. Retrieved from http://hdl.handle.net/10211.3/138838

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):

Storfer, Barbara. “Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism .” 2015. Thesis, California State University – San Marcos. Accessed February 21, 2020. http://hdl.handle.net/10211.3/138838.

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

MLA Handbook (7th Edition):

Storfer, Barbara. “Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism .” 2015. Web. 21 Feb 2020.

Vancouver:

Storfer B. Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism . [Internet] [Thesis]. California State University – San Marcos; 2015. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/10211.3/138838.

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

Council of Science Editors:

Storfer B. Let's Get Cooking: The Use of Video Modeling to Teach Cooking to Students with Autism . [Thesis]. California State University – San Marcos; 2015. Available from: http://hdl.handle.net/10211.3/138838

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


University of British Columbia

23. Koerner, Anna Rosborough. Heating techniques in domestic food processing : a text for adult education .

Degree: 1968, University of British Columbia

 The purpose of this study was to prepare curriculum materials for an avocational program in adult education on the heating and cooking techniques of domestic… (more)

Subjects/Keywords: Food; Cooking

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APA (6th Edition):

Koerner, A. R. (1968). Heating techniques in domestic food processing : a text for adult education . (Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/36350

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):

Koerner, Anna Rosborough. “Heating techniques in domestic food processing : a text for adult education .” 1968. Thesis, University of British Columbia. Accessed February 21, 2020. http://hdl.handle.net/2429/36350.

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

MLA Handbook (7th Edition):

Koerner, Anna Rosborough. “Heating techniques in domestic food processing : a text for adult education .” 1968. Web. 21 Feb 2020.

Vancouver:

Koerner AR. Heating techniques in domestic food processing : a text for adult education . [Internet] [Thesis]. University of British Columbia; 1968. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/2429/36350.

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

Council of Science Editors:

Koerner AR. Heating techniques in domestic food processing : a text for adult education . [Thesis]. University of British Columbia; 1968. Available from: http://hdl.handle.net/2429/36350

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


Oregon State University

24. McComb, Jessie Dunlavy. Some factors affecting the cooking qualities of pears.

Degree: MS, Domestic Science, 1915, Oregon State University

Subjects/Keywords: Cooking (Pears)

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APA (6th Edition):

McComb, J. D. (1915). Some factors affecting the cooking qualities of pears. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/50417

Chicago Manual of Style (16th Edition):

McComb, Jessie Dunlavy. “Some factors affecting the cooking qualities of pears.” 1915. Masters Thesis, Oregon State University. Accessed February 21, 2020. http://hdl.handle.net/1957/50417.

MLA Handbook (7th Edition):

McComb, Jessie Dunlavy. “Some factors affecting the cooking qualities of pears.” 1915. Web. 21 Feb 2020.

Vancouver:

McComb JD. Some factors affecting the cooking qualities of pears. [Internet] [Masters thesis]. Oregon State University; 1915. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/1957/50417.

Council of Science Editors:

McComb JD. Some factors affecting the cooking qualities of pears. [Masters Thesis]. Oregon State University; 1915. Available from: http://hdl.handle.net/1957/50417


Oregon State University

25. Gardner, Harriett Barbara. An investigation of the cooking qualities of certain apple varieties.

Degree: MS, Domestic Science, 1915, Oregon State University

Subjects/Keywords: Cooking (Apples)

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APA (6th Edition):

Gardner, H. B. (1915). An investigation of the cooking qualities of certain apple varieties. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/50407

Chicago Manual of Style (16th Edition):

Gardner, Harriett Barbara. “An investigation of the cooking qualities of certain apple varieties.” 1915. Masters Thesis, Oregon State University. Accessed February 21, 2020. http://hdl.handle.net/1957/50407.

MLA Handbook (7th Edition):

Gardner, Harriett Barbara. “An investigation of the cooking qualities of certain apple varieties.” 1915. Web. 21 Feb 2020.

Vancouver:

Gardner HB. An investigation of the cooking qualities of certain apple varieties. [Internet] [Masters thesis]. Oregon State University; 1915. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/1957/50407.

Council of Science Editors:

Gardner HB. An investigation of the cooking qualities of certain apple varieties. [Masters Thesis]. Oregon State University; 1915. Available from: http://hdl.handle.net/1957/50407


Oregon State University

26. Schrumpf, Elaine. Textural changes in broccoli and carrots cooked by microwave energy.

Degree: MS, Foods and Nutrition, 1974, Oregon State University

 Carrots cooked by microwaves were judged less tender in both the core and external flesh area than those cooked by conventional boiling. Broccoli cooked by… (more)

Subjects/Keywords: Microwave cooking

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APA (6th Edition):

Schrumpf, E. (1974). Textural changes in broccoli and carrots cooked by microwave energy. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26953

Chicago Manual of Style (16th Edition):

Schrumpf, Elaine. “Textural changes in broccoli and carrots cooked by microwave energy.” 1974. Masters Thesis, Oregon State University. Accessed February 21, 2020. http://hdl.handle.net/1957/26953.

MLA Handbook (7th Edition):

Schrumpf, Elaine. “Textural changes in broccoli and carrots cooked by microwave energy.” 1974. Web. 21 Feb 2020.

Vancouver:

Schrumpf E. Textural changes in broccoli and carrots cooked by microwave energy. [Internet] [Masters thesis]. Oregon State University; 1974. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/1957/26953.

Council of Science Editors:

Schrumpf E. Textural changes in broccoli and carrots cooked by microwave energy. [Masters Thesis]. Oregon State University; 1974. Available from: http://hdl.handle.net/1957/26953


Kansas State University

27. Hogg, Margaret Glenys. Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts.

Degree: 1974, Kansas State University

Subjects/Keywords: Cooking (Beef)

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APA (6th Edition):

Hogg, M. G. (1974). Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11001

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):

Hogg, Margaret Glenys. “Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts.” 1974. Thesis, Kansas State University. Accessed February 21, 2020. http://hdl.handle.net/2097/11001.

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

MLA Handbook (7th Edition):

Hogg, Margaret Glenys. “Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts.” 1974. Web. 21 Feb 2020.

Vancouver:

Hogg MG. Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts. [Internet] [Thesis]. Kansas State University; 1974. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/2097/11001.

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

Council of Science Editors:

Hogg MG. Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts. [Thesis]. Kansas State University; 1974. Available from: http://hdl.handle.net/2097/11001

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


Delft University of Technology

28. Chang, S. Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:.

Degree: 2014, Delft University of Technology

 In October 2013, Gracipe launched its beta website to a limited amount of users with a selection of visualized recipes. Later, the team received a… (more)

Subjects/Keywords: home cooking; product design

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APA (6th Edition):

Chang, S. (2014). Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:867216ba-0dad-4548-a4bc-56dd64a2061b

Chicago Manual of Style (16th Edition):

Chang, S. “Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:.” 2014. Masters Thesis, Delft University of Technology. Accessed February 21, 2020. http://resolver.tudelft.nl/uuid:867216ba-0dad-4548-a4bc-56dd64a2061b.

MLA Handbook (7th Edition):

Chang, S. “Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:.” 2014. Web. 21 Feb 2020.

Vancouver:

Chang S. Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:. [Internet] [Masters thesis]. Delft University of Technology; 2014. [cited 2020 Feb 21]. Available from: http://resolver.tudelft.nl/uuid:867216ba-0dad-4548-a4bc-56dd64a2061b.

Council of Science Editors:

Chang S. Design of An Integrated Service System for Gracipe to Faciliate and Persuade Home Cooking:. [Masters Thesis]. Delft University of Technology; 2014. Available from: http://resolver.tudelft.nl/uuid:867216ba-0dad-4548-a4bc-56dd64a2061b


Delft University of Technology

29. Pick, M.A.L. A product and service design developed within a future vision on cooking and dining.:.

Degree: 2011, Delft University of Technology

This master thesis shows the design process of a product-service combination for the non-food department of Albert Heijn. The domain is cooking and dining and the project was carried out following the ViP design method. Advisors/Committee Members: Hekkert, P.P.M., Jepma, E.J..

Subjects/Keywords: Albert Heijn; ViP; Cooking; Design

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

APA (6th Edition):

Pick, M. A. L. (2011). A product and service design developed within a future vision on cooking and dining.:. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:caa1ac85-e122-49c0-b91f-6ded81a300cd

Chicago Manual of Style (16th Edition):

Pick, M A L. “A product and service design developed within a future vision on cooking and dining.:.” 2011. Masters Thesis, Delft University of Technology. Accessed February 21, 2020. http://resolver.tudelft.nl/uuid:caa1ac85-e122-49c0-b91f-6ded81a300cd.

MLA Handbook (7th Edition):

Pick, M A L. “A product and service design developed within a future vision on cooking and dining.:.” 2011. Web. 21 Feb 2020.

Vancouver:

Pick MAL. A product and service design developed within a future vision on cooking and dining.:. [Internet] [Masters thesis]. Delft University of Technology; 2011. [cited 2020 Feb 21]. Available from: http://resolver.tudelft.nl/uuid:caa1ac85-e122-49c0-b91f-6ded81a300cd.

Council of Science Editors:

Pick MAL. A product and service design developed within a future vision on cooking and dining.:. [Masters Thesis]. Delft University of Technology; 2011. Available from: http://resolver.tudelft.nl/uuid:caa1ac85-e122-49c0-b91f-6ded81a300cd


Kansas State University

30. Goertz, Grayce Edyth. The utilization of portions of turkey as food.

Degree: 1947, Kansas State University

Subjects/Keywords: Cooking (Turkey)

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

APA (6th Edition):

Goertz, G. E. (1947). The utilization of portions of turkey as food. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/17468

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):

Goertz, Grayce Edyth. “The utilization of portions of turkey as food.” 1947. Thesis, Kansas State University. Accessed February 21, 2020. http://hdl.handle.net/2097/17468.

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

MLA Handbook (7th Edition):

Goertz, Grayce Edyth. “The utilization of portions of turkey as food.” 1947. Web. 21 Feb 2020.

Vancouver:

Goertz GE. The utilization of portions of turkey as food. [Internet] [Thesis]. Kansas State University; 1947. [cited 2020 Feb 21]. Available from: http://hdl.handle.net/2097/17468.

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

Council of Science Editors:

Goertz GE. The utilization of portions of turkey as food. [Thesis]. Kansas State University; 1947. Available from: http://hdl.handle.net/2097/17468

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

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