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Filtering by: Creator Perkins, John P. (John Phillip) Academic Affiliation Food Technology Decade 1950-1959

The comparative effect of cations and anions on the firming of brined cherries

Creator:

Narula, Prem Nath

Resource Type:

Masters Thesis

Full Text:

by several authors like Stiles and Jorgensen (78, pp#420*434)| Osterhaut (63, p,500) and Kabo (42
Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days

Creator:

Thompson, Robert Hugh

Resource Type:

Masters Thesis

Full Text:

temperature cook to the fresh flavor, color, and texture of meat are quite obvious* Morgan (36, p. 24