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You searched for subject:(pork). Showing records 1 – 30 of 489 total matches.

[1] [2] [3] [4] [5] … [17]

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Oregon State University

1. Korten, Charles William. Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.

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

Subjects/Keywords: Pork

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APA (6th Edition):

Korten, C. W. (1960). Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26439

Chicago Manual of Style (16th Edition):

Korten, Charles William. “Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.” 1960. Masters Thesis, Oregon State University. Accessed March 06, 2021. http://hdl.handle.net/1957/26439.

MLA Handbook (7th Edition):

Korten, Charles William. “Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.” 1960. Web. 06 Mar 2021.

Vancouver:

Korten CW. Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork. [Internet] [Masters thesis]. Oregon State University; 1960. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/1957/26439.

Council of Science Editors:

Korten CW. Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork. [Masters Thesis]. Oregon State University; 1960. Available from: http://hdl.handle.net/1957/26439


Texas A&M University

2. Ford, Tara K. Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.

Degree: MS, Food Science and Technology, 2005, Texas A&M University

 Fresh, boneless, vacuum-packaged pork loins were obtained from a commercial pork processor and used in a five-part study to examine the effects of sodium chloride… (more)

Subjects/Keywords: pork

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APA (6th Edition):

Ford, T. K. (2005). Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/2687

Chicago Manual of Style (16th Edition):

Ford, Tara K. “Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.” 2005. Masters Thesis, Texas A&M University. Accessed March 06, 2021. http://hdl.handle.net/1969.1/2687.

MLA Handbook (7th Edition):

Ford, Tara K. “Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.” 2005. Web. 06 Mar 2021.

Vancouver:

Ford TK. Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. [Internet] [Masters thesis]. Texas A&M University; 2005. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/1969.1/2687.

Council of Science Editors:

Ford TK. Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. [Masters Thesis]. Texas A&M University; 2005. Available from: http://hdl.handle.net/1969.1/2687


Michigan State University

3. Aberle, Elton David. Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters.

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

Subjects/Keywords: Pork

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APA (6th Edition):

Aberle, E. D. (1967). Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:34321

Chicago Manual of Style (16th Edition):

Aberle, Elton David. “Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters.” 1967. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:34321.

MLA Handbook (7th Edition):

Aberle, Elton David. “Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters.” 1967. Web. 06 Mar 2021.

Vancouver:

Aberle ED. Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters. [Internet] [Doctoral dissertation]. Michigan State University; 1967. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:34321.

Council of Science Editors:

Aberle ED. Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters. [Doctoral Dissertation]. Michigan State University; 1967. Available from: http://etd.lib.msu.edu/islandora/object/etd:34321


Michigan State University

4. Koch, Duane Elmer. The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle.

Degree: PhD, Department of Food Science, 1969, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

Koch, D. E. (1969). The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:35282

Chicago Manual of Style (16th Edition):

Koch, Duane Elmer. “The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle.” 1969. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:35282.

MLA Handbook (7th Edition):

Koch, Duane Elmer. “The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle.” 1969. Web. 06 Mar 2021.

Vancouver:

Koch DE. The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle. [Internet] [Doctoral dissertation]. Michigan State University; 1969. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:35282.

Council of Science Editors:

Koch DE. The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle. [Doctoral Dissertation]. Michigan State University; 1969. Available from: http://etd.lib.msu.edu/islandora/object/etd:35282


Michigan State University

5. Weatherspoon, J. B., 1936-. The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties.

Degree: PhD, Department of Food Science, 1969, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

Weatherspoon, J. B., 1. (1969). The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:23798

Chicago Manual of Style (16th Edition):

Weatherspoon, J. B., 1936-. “The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties.” 1969. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:23798.

MLA Handbook (7th Edition):

Weatherspoon, J. B., 1936-. “The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties.” 1969. Web. 06 Mar 2021.

Vancouver:

Weatherspoon, J. B. 1. The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties. [Internet] [Doctoral dissertation]. Michigan State University; 1969. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:23798.

Council of Science Editors:

Weatherspoon, J. B. 1. The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties. [Doctoral Dissertation]. Michigan State University; 1969. Available from: http://etd.lib.msu.edu/islandora/object/etd:23798


Michigan State University

6. Emerson, John Andrew, 1928-. Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts.

Degree: PhD, 1962, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

Emerson, John Andrew, 1. (1962). Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46522

Chicago Manual of Style (16th Edition):

Emerson, John Andrew, 1928-. “Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts.” 1962. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:46522.

MLA Handbook (7th Edition):

Emerson, John Andrew, 1928-. “Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts.” 1962. Web. 06 Mar 2021.

Vancouver:

Emerson, John Andrew 1. Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts. [Internet] [Doctoral dissertation]. Michigan State University; 1962. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46522.

Council of Science Editors:

Emerson, John Andrew 1. Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts. [Doctoral Dissertation]. Michigan State University; 1962. Available from: http://etd.lib.msu.edu/islandora/object/etd:46522


Michigan State University

7. MacLeod, John. The relationship of some linear and area measurements to muscling in pork carcasses.

Degree: MS, Dept. of Animal Husbandry, 1964, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

MacLeod, J. (1964). The relationship of some linear and area measurements to muscling in pork carcasses. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8178

Chicago Manual of Style (16th Edition):

MacLeod, John. “The relationship of some linear and area measurements to muscling in pork carcasses.” 1964. Masters Thesis, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:8178.

MLA Handbook (7th Edition):

MacLeod, John. “The relationship of some linear and area measurements to muscling in pork carcasses.” 1964. Web. 06 Mar 2021.

Vancouver:

MacLeod J. The relationship of some linear and area measurements to muscling in pork carcasses. [Internet] [Masters thesis]. Michigan State University; 1964. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8178.

Council of Science Editors:

MacLeod J. The relationship of some linear and area measurements to muscling in pork carcasses. [Masters Thesis]. Michigan State University; 1964. Available from: http://etd.lib.msu.edu/islandora/object/etd:8178


Michigan State University

8. Cho, Iue Chung. Effect of nitrate on the flavor of cured pork.

Degree: MS, Department of Food Science, 1968, Michigan State University

Subjects/Keywords: Pork

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APA (6th Edition):

Cho, I. C. (1968). Effect of nitrate on the flavor of cured pork. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:39463

Chicago Manual of Style (16th Edition):

Cho, Iue Chung. “Effect of nitrate on the flavor of cured pork.” 1968. Masters Thesis, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:39463.

MLA Handbook (7th Edition):

Cho, Iue Chung. “Effect of nitrate on the flavor of cured pork.” 1968. Web. 06 Mar 2021.

Vancouver:

Cho IC. Effect of nitrate on the flavor of cured pork. [Internet] [Masters thesis]. Michigan State University; 1968. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:39463.

Council of Science Editors:

Cho IC. Effect of nitrate on the flavor of cured pork. [Masters Thesis]. Michigan State University; 1968. Available from: http://etd.lib.msu.edu/islandora/object/etd:39463


University of Namibia

9. Cloete, Desmond John. Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme .

Degree: 2018, University of Namibia

 Namibia’s topographical nature, lends it ideally suited for livestock production. Livestock in Namibia is very competitive since it’s raised on natural free ranging pastures. Unfortunately… (more)

Subjects/Keywords: Pork market

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APA (6th Edition):

Cloete, D. J. (2018). Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme . (Thesis). University of Namibia. Retrieved from http://hdl.handle.net/11070/2477

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):

Cloete, Desmond John. “Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme .” 2018. Thesis, University of Namibia. Accessed March 06, 2021. http://hdl.handle.net/11070/2477.

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

MLA Handbook (7th Edition):

Cloete, Desmond John. “Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme .” 2018. Web. 06 Mar 2021.

Vancouver:

Cloete DJ. Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme . [Internet] [Thesis]. University of Namibia; 2018. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/11070/2477.

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

Council of Science Editors:

Cloete DJ. Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme . [Thesis]. University of Namibia; 2018. Available from: http://hdl.handle.net/11070/2477

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


University of Illinois – Urbana-Champaign

10. Wilson, Kyle Benjamin. Establishing the relationships among carcass characteristics and meat quality traits of pork.

Degree: MS, Animal Sciences, 2016, University of Illinois – Urbana-Champaign

 Barrows and gilts (N=1238) with the same genetic background, housing, and management were raised under commercial conditions and marketed when the average pig weight in… (more)

Subjects/Keywords: Pork; Quality

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APA (6th Edition):

Wilson, K. B. (2016). Establishing the relationships among carcass characteristics and meat quality traits of pork. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/95619

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):

Wilson, Kyle Benjamin. “Establishing the relationships among carcass characteristics and meat quality traits of pork.” 2016. Thesis, University of Illinois – Urbana-Champaign. Accessed March 06, 2021. http://hdl.handle.net/2142/95619.

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

MLA Handbook (7th Edition):

Wilson, Kyle Benjamin. “Establishing the relationships among carcass characteristics and meat quality traits of pork.” 2016. Web. 06 Mar 2021.

Vancouver:

Wilson KB. Establishing the relationships among carcass characteristics and meat quality traits of pork. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2016. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2142/95619.

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

Council of Science Editors:

Wilson KB. Establishing the relationships among carcass characteristics and meat quality traits of pork. [Thesis]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/95619

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


Texas Tech University

11. Owen, Brian Lee. Improving pork quality by reducing the incidence of P.S.E. pork.

Degree: Animal and Food Sciences, 1995, Texas Tech University

Pork quality has been variously defined, resulting in considerable confusion within the industry. To some people, quality includes factors associated with quantitative yields, as well… (more)

Subjects/Keywords: Pork

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APA (6th Edition):

Owen, B. L. (1995). Improving pork quality by reducing the incidence of P.S.E. pork. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/8812

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):

Owen, Brian Lee. “Improving pork quality by reducing the incidence of P.S.E. pork.” 1995. Thesis, Texas Tech University. Accessed March 06, 2021. http://hdl.handle.net/2346/8812.

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

MLA Handbook (7th Edition):

Owen, Brian Lee. “Improving pork quality by reducing the incidence of P.S.E. pork.” 1995. Web. 06 Mar 2021.

Vancouver:

Owen BL. Improving pork quality by reducing the incidence of P.S.E. pork. [Internet] [Thesis]. Texas Tech University; 1995. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2346/8812.

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

Council of Science Editors:

Owen BL. Improving pork quality by reducing the incidence of P.S.E. pork. [Thesis]. Texas Tech University; 1995. Available from: http://hdl.handle.net/2346/8812

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


Kansas State University

12. McCarthy, John Francis. Some observations on the pH of pork under various conditions.

Degree: 1951, Kansas State University

Subjects/Keywords: Pork

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

APA (6th Edition):

McCarthy, J. F. (1951). Some observations on the pH of pork under various conditions. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/17970

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):

McCarthy, John Francis. “Some observations on the pH of pork under various conditions.” 1951. Thesis, Kansas State University. Accessed March 06, 2021. http://hdl.handle.net/2097/17970.

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

MLA Handbook (7th Edition):

McCarthy, John Francis. “Some observations on the pH of pork under various conditions.” 1951. Web. 06 Mar 2021.

Vancouver:

McCarthy JF. Some observations on the pH of pork under various conditions. [Internet] [Thesis]. Kansas State University; 1951. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2097/17970.

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

Council of Science Editors:

McCarthy JF. Some observations on the pH of pork under various conditions. [Thesis]. Kansas State University; 1951. Available from: http://hdl.handle.net/2097/17970

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


Michigan State University

13. Dutson, Thayne R., 1942-. Ultrastructural changes in postmortem porcine muscle.

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

Subjects/Keywords: Pork

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APA (6th Edition):

Dutson, Thayne R., 1. (1971). Ultrastructural changes in postmortem porcine muscle. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:17910

Chicago Manual of Style (16th Edition):

Dutson, Thayne R., 1942-. “Ultrastructural changes in postmortem porcine muscle.” 1971. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:17910.

MLA Handbook (7th Edition):

Dutson, Thayne R., 1942-. “Ultrastructural changes in postmortem porcine muscle.” 1971. Web. 06 Mar 2021.

Vancouver:

Dutson, Thayne R. 1. Ultrastructural changes in postmortem porcine muscle. [Internet] [Doctoral dissertation]. Michigan State University; 1971. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:17910.

Council of Science Editors:

Dutson, Thayne R. 1. Ultrastructural changes in postmortem porcine muscle. [Doctoral Dissertation]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:17910


Michigan State University

14. Stachiw, Michael Atkerson. Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products.

Degree: PhD, Department of Food Science and Human Nutrition, 1988, Michigan State University

Subjects/Keywords: Pork – Boning; Pork

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APA (6th Edition):

Stachiw, M. A. (1988). Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:26854

Chicago Manual of Style (16th Edition):

Stachiw, Michael Atkerson. “Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products.” 1988. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:26854.

MLA Handbook (7th Edition):

Stachiw, Michael Atkerson. “Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products.” 1988. Web. 06 Mar 2021.

Vancouver:

Stachiw MA. Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products. [Internet] [Doctoral dissertation]. Michigan State University; 1988. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:26854.

Council of Science Editors:

Stachiw MA. Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products. [Doctoral Dissertation]. Michigan State University; 1988. Available from: http://etd.lib.msu.edu/islandora/object/etd:26854


University of Guelph

15. Zhou, Ziyu. Assessing Variation in Carcass Weight and Leanness of Ontario Pork.

Degree: MS, Department of Food Science, 2020, University of Guelph

 Variation affects all sectors of the pork industry. Producers encounter profit loss due to marketing pigs with high levels of variation. To analyze this loss… (more)

Subjects/Keywords: pork value; pork industry; pork economics; pig sort loss; pig marketing; pork carcass weight; muscle depth; fat depth; correlation; commercial pork; pork leanness; pork marketing; iodine value; pork carcass

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

APA (6th Edition):

Zhou, Z. (2020). Assessing Variation in Carcass Weight and Leanness of Ontario Pork. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/18063

Chicago Manual of Style (16th Edition):

Zhou, Ziyu. “Assessing Variation in Carcass Weight and Leanness of Ontario Pork.” 2020. Masters Thesis, University of Guelph. Accessed March 06, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/18063.

MLA Handbook (7th Edition):

Zhou, Ziyu. “Assessing Variation in Carcass Weight and Leanness of Ontario Pork.” 2020. Web. 06 Mar 2021.

Vancouver:

Zhou Z. Assessing Variation in Carcass Weight and Leanness of Ontario Pork. [Internet] [Masters thesis]. University of Guelph; 2020. [cited 2021 Mar 06]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/18063.

Council of Science Editors:

Zhou Z. Assessing Variation in Carcass Weight and Leanness of Ontario Pork. [Masters Thesis]. University of Guelph; 2020. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/18063


Kansas State University

16. Wilson, Anita Kay. Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.

Degree: 1965, Kansas State University

Subjects/Keywords: Pork; Cooking (Pork)

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APA (6th Edition):

Wilson, A. K. (1965). Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16092

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):

Wilson, Anita Kay. “Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.” 1965. Thesis, Kansas State University. Accessed March 06, 2021. http://hdl.handle.net/2097/16092.

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

MLA Handbook (7th Edition):

Wilson, Anita Kay. “Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.” 1965. Web. 06 Mar 2021.

Vancouver:

Wilson AK. Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability. [Internet] [Thesis]. Kansas State University; 1965. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2097/16092.

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

Council of Science Editors:

Wilson AK. Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability. [Thesis]. Kansas State University; 1965. Available from: http://hdl.handle.net/2097/16092

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


Univerzitet u Beogradu

17. Stajković, Silvana S., 1970-. Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja.

Degree: Fakultet veterinarske medicine, 2017, Univerzitet u Beogradu

Higijena i tehnologija mesa - Kvalitet mesa svinja / Meat hygiene and technology - Meat quality of Pigs

Cilj ovog rada bio je uporedna analiza… (more)

Subjects/Keywords: pig; pork; stress

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APA (6th Edition):

Stajković, Silvana S., 1. (2017). Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:14497/bdef:Content/get

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

Chicago Manual of Style (16th Edition):

Stajković, Silvana S., 1970-. “Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja.” 2017. Thesis, Univerzitet u Beogradu. Accessed March 06, 2021. https://fedorabg.bg.ac.rs/fedora/get/o:14497/bdef:Content/get.

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

MLA Handbook (7th Edition):

Stajković, Silvana S., 1970-. “Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja.” 2017. Web. 06 Mar 2021.

Vancouver:

Stajković, Silvana S. 1. Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja. [Internet] [Thesis]. Univerzitet u Beogradu; 2017. [cited 2021 Mar 06]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:14497/bdef:Content/get.

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

Council of Science Editors:

Stajković, Silvana S. 1. Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja. [Thesis]. Univerzitet u Beogradu; 2017. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:14497/bdef:Content/get

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


University of Florida

18. Mendes, Kyle M. The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs.

Degree: MS, Animal Sciences, 2018, University of Florida

 The objective of this study was to evaluate the impact of elevated Brassica Carinata meal (BCM) on the growth, feed efficiency, carcass merit, and lean… (more)

Subjects/Keywords: byproduct  – carinata  – pork

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APA (6th Edition):

Mendes, K. M. (2018). The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs. (Masters Thesis). University of Florida. Retrieved from https://ufdc.ufl.edu/UFE0052379

Chicago Manual of Style (16th Edition):

Mendes, Kyle M. “The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs.” 2018. Masters Thesis, University of Florida. Accessed March 06, 2021. https://ufdc.ufl.edu/UFE0052379.

MLA Handbook (7th Edition):

Mendes, Kyle M. “The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs.” 2018. Web. 06 Mar 2021.

Vancouver:

Mendes KM. The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs. [Internet] [Masters thesis]. University of Florida; 2018. [cited 2021 Mar 06]. Available from: https://ufdc.ufl.edu/UFE0052379.

Council of Science Editors:

Mendes KM. The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs. [Masters Thesis]. University of Florida; 2018. Available from: https://ufdc.ufl.edu/UFE0052379


University of Illinois – Urbana-Champaign

19. Arkfeld, Emily Katherine. Quantification of variation in pork quality and composition traits.

Degree: PhD, Animal Sciences, 2016, University of Illinois – Urbana-Champaign

 Improving consistency in the U.S. pork supply has long been a goal of producers and processors, though factors contributing to variation in pork composition and… (more)

Subjects/Keywords: Pork quality; Variation

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APA (6th Edition):

Arkfeld, E. K. (2016). Quantification of variation in pork quality and composition traits. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/95448

Chicago Manual of Style (16th Edition):

Arkfeld, Emily Katherine. “Quantification of variation in pork quality and composition traits.” 2016. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed March 06, 2021. http://hdl.handle.net/2142/95448.

MLA Handbook (7th Edition):

Arkfeld, Emily Katherine. “Quantification of variation in pork quality and composition traits.” 2016. Web. 06 Mar 2021.

Vancouver:

Arkfeld EK. Quantification of variation in pork quality and composition traits. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2016. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2142/95448.

Council of Science Editors:

Arkfeld EK. Quantification of variation in pork quality and composition traits. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/95448


University of Georgia

20. Mimbs, Kelly Jeannette. The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound.

Degree: 2014, University of Georgia

 One hundred forty - four finishing pigs were evaluated using real-time ultrasound and selected into fat and lean pens based on 10 th rib backfat… (more)

Subjects/Keywords: Paylean; Pork; Ultrasound

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APA (6th Edition):

Mimbs, K. J. (2014). The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/21340

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):

Mimbs, Kelly Jeannette. “The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound.” 2014. Thesis, University of Georgia. Accessed March 06, 2021. http://hdl.handle.net/10724/21340.

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

MLA Handbook (7th Edition):

Mimbs, Kelly Jeannette. “The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound.” 2014. Web. 06 Mar 2021.

Vancouver:

Mimbs KJ. The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10724/21340.

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

Council of Science Editors:

Mimbs KJ. The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/21340

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


University of Georgia

21. Park, Hongsin. An analysis of factors affecting the global location of pork production.

Degree: 2014, University of Georgia

 The pork sector of the agricultural industry is a valuable contributor to the global food supply. Competitiveness considerations and technological change have contributed to the… (more)

Subjects/Keywords: Pork; Pork production; Pork economics; Location model; Environmental constraint

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APA (6th Edition):

Park, H. (2014). An analysis of factors affecting the global location of pork production. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/22470

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

Chicago Manual of Style (16th Edition):

Park, Hongsin. “An analysis of factors affecting the global location of pork production.” 2014. Thesis, University of Georgia. Accessed March 06, 2021. http://hdl.handle.net/10724/22470.

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

MLA Handbook (7th Edition):

Park, Hongsin. “An analysis of factors affecting the global location of pork production.” 2014. Web. 06 Mar 2021.

Vancouver:

Park H. An analysis of factors affecting the global location of pork production. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10724/22470.

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

Council of Science Editors:

Park H. An analysis of factors affecting the global location of pork production. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/22470

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

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

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

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

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

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APA (6th Edition):

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

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

Chicago Manual of Style (16th Edition):

Gajana, Christian Sabelo. “Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.” 2011. Thesis, University of Fort Hare. Accessed March 06, 2021. http://hdl.handle.net/10353/434.

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

MLA Handbook (7th Edition):

Gajana, Christian Sabelo. “Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.” 2011. Web. 06 Mar 2021.

Vancouver:

Gajana CS. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. [Internet] [Thesis]. University of Fort Hare; 2011. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10353/434.

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

Council of Science Editors:

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

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


Texas A&M University

23. King, Amanda Mardelle. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.

Degree: MS, Animal Science, 2011, Texas A&M University

 Current industry chilling practices with and without the application of 2 percent L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia… (more)

Subjects/Keywords: pork; variety meats; lactic acid

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APA (6th Edition):

King, A. M. (2011). Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242

Chicago Manual of Style (16th Edition):

King, Amanda Mardelle. “Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.” 2011. Masters Thesis, Texas A&M University. Accessed March 06, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.

MLA Handbook (7th Edition):

King, Amanda Mardelle. “Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.” 2011. Web. 06 Mar 2021.

Vancouver:

King AM. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. [Internet] [Masters thesis]. Texas A&M University; 2011. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.

Council of Science Editors:

King AM. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. [Masters Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242


Oregon State University

24. Parker, Nathan B. The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.

Degree: MS, Animal Science, 2016, Oregon State University

 Commercial hog diets in the United States commonly contain lipid sources high in polyunsaturated fatty acids, most notably linoleic acid (18:2). This may result in… (more)

Subjects/Keywords: Pork; Swine  – Feeding and feeds

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APA (6th Edition):

Parker, N. B. (2016). The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/60038

Chicago Manual of Style (16th Edition):

Parker, Nathan B. “The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.” 2016. Masters Thesis, Oregon State University. Accessed March 06, 2021. http://hdl.handle.net/1957/60038.

MLA Handbook (7th Edition):

Parker, Nathan B. “The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.” 2016. Web. 06 Mar 2021.

Vancouver:

Parker NB. The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition. [Internet] [Masters thesis]. Oregon State University; 2016. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/1957/60038.

Council of Science Editors:

Parker NB. The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition. [Masters Thesis]. Oregon State University; 2016. Available from: http://hdl.handle.net/1957/60038


Colorado State University

25. Meisinger, Jessica. Value of U.S. beef exports and the traceability of pork in countries outside of North America, The.

Degree: PhD, Animal Sciences, 2012, Colorado State University

 Variation exists within beef cuts produced by U.S. beef packers for domestic and foreign markets, due to differences in consumer expectations and use of the… (more)

Subjects/Keywords: traceability; pork; trade; beef; export

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APA (6th Edition):

Meisinger, J. (2012). Value of U.S. beef exports and the traceability of pork in countries outside of North America, The. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/67618

Chicago Manual of Style (16th Edition):

Meisinger, Jessica. “Value of U.S. beef exports and the traceability of pork in countries outside of North America, The.” 2012. Doctoral Dissertation, Colorado State University. Accessed March 06, 2021. http://hdl.handle.net/10217/67618.

MLA Handbook (7th Edition):

Meisinger, Jessica. “Value of U.S. beef exports and the traceability of pork in countries outside of North America, The.” 2012. Web. 06 Mar 2021.

Vancouver:

Meisinger J. Value of U.S. beef exports and the traceability of pork in countries outside of North America, The. [Internet] [Doctoral dissertation]. Colorado State University; 2012. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10217/67618.

Council of Science Editors:

Meisinger J. Value of U.S. beef exports and the traceability of pork in countries outside of North America, The. [Doctoral Dissertation]. Colorado State University; 2012. Available from: http://hdl.handle.net/10217/67618

26. Somers, Rosemarie. The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality.

Degree: 2017, North Dakota State University

 Consumers are concerned about antibiotic and ractopamine usage; therefore, alternatives need to be found. Objectives of this study were to investigate the effects of using… (more)

Subjects/Keywords: Marine algae; Swine; Pork

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APA (6th Edition):

Somers, R. (2017). The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality. (Thesis). North Dakota State University. Retrieved from http://hdl.handle.net/10365/28386

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):

Somers, Rosemarie. “The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality.” 2017. Thesis, North Dakota State University. Accessed March 06, 2021. http://hdl.handle.net/10365/28386.

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

MLA Handbook (7th Edition):

Somers, Rosemarie. “The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality.” 2017. Web. 06 Mar 2021.

Vancouver:

Somers R. The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality. [Internet] [Thesis]. North Dakota State University; 2017. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10365/28386.

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

Council of Science Editors:

Somers R. The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality. [Thesis]. North Dakota State University; 2017. Available from: http://hdl.handle.net/10365/28386

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


Michigan State University

27. Borton, Ronald James. The effects of four species of bacteria on some properties of porcine muscle proteins.

Degree: PhD, Department of Food Science, 1969, Michigan State University

Subjects/Keywords: Pork; Bacteria

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APA (6th Edition):

Borton, R. J. (1969). The effects of four species of bacteria on some properties of porcine muscle proteins. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:41316

Chicago Manual of Style (16th Edition):

Borton, Ronald James. “The effects of four species of bacteria on some properties of porcine muscle proteins.” 1969. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:41316.

MLA Handbook (7th Edition):

Borton, Ronald James. “The effects of four species of bacteria on some properties of porcine muscle proteins.” 1969. Web. 06 Mar 2021.

Vancouver:

Borton RJ. The effects of four species of bacteria on some properties of porcine muscle proteins. [Internet] [Doctoral dissertation]. Michigan State University; 1969. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:41316.

Council of Science Editors:

Borton RJ. The effects of four species of bacteria on some properties of porcine muscle proteins. [Doctoral Dissertation]. Michigan State University; 1969. Available from: http://etd.lib.msu.edu/islandora/object/etd:41316


Texas Tech University

28. Kersh, Ronald. Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops.

Degree: Meat Science, 1978, Texas Tech University

Subjects/Keywords: Cookery (Pork)

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

APA (6th Edition):

Kersh, R. (1978). Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/22554

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):

Kersh, Ronald. “Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops.” 1978. Thesis, Texas Tech University. Accessed March 06, 2021. http://hdl.handle.net/2346/22554.

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

MLA Handbook (7th Edition):

Kersh, Ronald. “Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops.” 1978. Web. 06 Mar 2021.

Vancouver:

Kersh R. Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops. [Internet] [Thesis]. Texas Tech University; 1978. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2346/22554.

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

Council of Science Editors:

Kersh R. Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops. [Thesis]. Texas Tech University; 1978. Available from: http://hdl.handle.net/2346/22554

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


Texas Tech University

29. Vattakavanich, Vorapong. Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork.

Degree: Agriculture, 1982, Texas Tech University

Subjects/Keywords: Cookery (Pork)

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APA (6th Edition):

Vattakavanich, V. (1982). Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/8553

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):

Vattakavanich, Vorapong. “Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork.” 1982. Thesis, Texas Tech University. Accessed March 06, 2021. http://hdl.handle.net/2346/8553.

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

MLA Handbook (7th Edition):

Vattakavanich, Vorapong. “Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork.” 1982. Web. 06 Mar 2021.

Vancouver:

Vattakavanich V. Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork. [Internet] [Thesis]. Texas Tech University; 1982. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2346/8553.

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

Council of Science Editors:

Vattakavanich V. Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork. [Thesis]. Texas Tech University; 1982. Available from: http://hdl.handle.net/2346/8553

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


University of Arizona

30. Leander, Raymond Charles, 1950-. Chemical, physical, and electronic evaluation of pork loins .

Degree: 1975, University of Arizona

Subjects/Keywords: Pork  – Quality.

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APA (6th Edition):

Leander, Raymond Charles, 1. (1975). Chemical, physical, and electronic evaluation of pork loins . (Masters Thesis). University of Arizona. Retrieved from http://hdl.handle.net/10150/554954

Chicago Manual of Style (16th Edition):

Leander, Raymond Charles, 1950-. “Chemical, physical, and electronic evaluation of pork loins .” 1975. Masters Thesis, University of Arizona. Accessed March 06, 2021. http://hdl.handle.net/10150/554954.

MLA Handbook (7th Edition):

Leander, Raymond Charles, 1950-. “Chemical, physical, and electronic evaluation of pork loins .” 1975. Web. 06 Mar 2021.

Vancouver:

Leander, Raymond Charles 1. Chemical, physical, and electronic evaluation of pork loins . [Internet] [Masters thesis]. University of Arizona; 1975. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10150/554954.

Council of Science Editors:

Leander, Raymond Charles 1. Chemical, physical, and electronic evaluation of pork loins . [Masters Thesis]. University of Arizona; 1975. Available from: http://hdl.handle.net/10150/554954

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