Search Constraints

Start Over
Filtering by: Creator Riscoe, Erin W. Remove constraint Creator: Riscoe, Erin W. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Degree Level Doctoral Remove constraint Degree Level: Doctoral

Search Results

  • Immunological and physiochemical characterization of fish myosins

    Creator:
    Reed, Zachary H.
    Abstract:
    Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
    Resource Type:
    Dissertation
    Full Text:
    : _____________________________________________________________________ Jae W. Park protein. The protein content and quality of raw surimi are varied by fish

  • Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

    Creator:
    Johnson, Jared D.
    Abstract:
    Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
    Resource Type:
    Dissertation