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Filtering by: Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Language English [eng] Remove constraint Language: English [eng] Resource Type Masters Thesis Remove constraint Resource Type: Masters Thesis

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An investigation of the carbonyl compounds in gamma irradiated milk fat
The texture and appearance of dual blanched frozen green beans
Radiation pasteurization of raw and chlortetracycline-treated shrimp
Effect of processing and storage on the texture of canned berries
Isolation and determination of the free fatty acids of milk fats
Diffusion of sugar, acids and pigments during processing and storage of canned berries
Changes in raspberry pigments during processing and storage
A method for the determination of the free fatty acids of Cheddar cheese
Factors influencing methyl ketone formation in milk fat
Effect of processing methods on the chemical and physical properties of soybean milks
Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis...
The fatty acid composition of tissues from swine fed fresh and oxidized menhaden oil c...
The effect of processing on the chemical composition and texture of Chinese waterchest...
The effect of chemical composition on the reconstitution characteristics of dehydrated...
In vitro inhibition of lipase activity by malonaldehyde, formaldehyde and propionaldehyde
Direct injection gas chromatography of volatiles from fishery products
Factors affecting the antimicrobial activity of vitamin K₅
Fractionation of bovine sarcoplasmic proteins by DEAE-cellulose chromatography
Studies of the major free fatty acids in milk
Partial purification of cathepsins from salmon muscle
Suitability of pollinizing varieties of pears for dehydration
Preservation of dover sole by low-dose radiation and antimicrobial agents
Identification of some compounds contributing to the stale flavor defect of sterilized...
Synthesis of the naturally occurring cyclopropenoids malvalic and sterculic acids
Actaldehyde production and utilization by lactic cultures
Total fatty acid composition of autoxidized anchovy meal and studies of related model ...
Isolation and determination of aflatoxin in cottonseed meal and other feedstuffs
Oxidative degradation of Beta-carotene
Influence of aging temperature on bovine sarcoplasmic proteins
Some effects of cyclopropenoid fatty acids on lipid metabolism in rainbow trout (Salmo...
Quantitative gas chromatographic analysis of synthetic dairy culture flavors
Lactic streptococci and the fruity flavor defect of cheddar cheese
Use of alkali in the isolation and preparation of aflatoxins
Malty flavor components of Streptococcus lactic var. maltigenes
The quantification of malonaldehyde in marine lipids with para-aminobenzoic acid
Some carboxylic esterases of the pea (Pisum sativum L.)
An evaluation of composition and quality of ground beef sold in retail stores
Gel electrophoretic analysis of bovine sarcoplasmic proteins
Identification of some soluble esterases of the carrot (Daucus carota I.)
Identification of some esterases of the green bean (Phaseolus vulgaris L.)
Relationships of cellulose and pectic substances to the texture of secondarily bleache...
Recovery of Escherichia coli from freeze dried model systems
Some enzyme changes in levers of rainbow trout (Salmo gairdnerii) fed aflatoxin B₁ and...
Walnut (Juglans regia) Phenols: I. Changes during ripening. II. Antagonisms for certai...
The autoxidation of 2, 4-decadienal
Effect of proteolytic enzymes on emulsification characteristics of bovine skeletal muscle
Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seaw...
Shrimp processing waste as a pigment source for rainbow trout (Salmo gairdneri)
Acute toxicity and carcinogenic activity of ochratoxin in rainbow trout (Salmo gairdneri)
Effect of sucrose on the production of flavor compounds by yogurt culture bacteria