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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

Foods for Hot Weather

Lockwood, Mary Pritner, Williams, Jessamine C. 04 1900 (has links)
This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.
2

Foods for Hot Weather

Lockwood, Mary Pritner, Williams, Jessamine C. 06 1900 (has links)
This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.
3

2nd Year 4-H Foods

Dudgeon, Lola T. 03 1900 (has links)
This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.
4

Comprehension of food preparation terminology by Wisconsin Extension homemakers

Taylor, Susan K., January 1976 (has links)
Thesis--Wisconsin. / Includes bibliographical references (leaves 47-48).
5

A study of the thinning effect of sugar on starch and egg thickened mixtures

Elliott, Diane Doris. January 1961 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1961. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
6

Technology for the development of a microwavable pork chop /

Swenson, Julie Ann, January 1992 (has links)
Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1992. / Vita. Abstract. Includes bibliographical references (leaves 81-91). Also available via the Internet.
7

Effects of rapid heat treatments on beef top round steaks

Sanders, Joann Ellen January 2011 (has links)
Digitized by Kansas Correctional Industries
8

References to culinary art in the Shijing

吳長和, Ng, Cheng-woo. January 1998 (has links)
published_or_final_version / Chinese / Doctoral / Doctor of Philosophy
9

Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef

Riffero, Linda Marie 13 September 1982 (has links)
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 pressure treatment. The pre-rigor pressurized beef was compared to conventionally processed portion size cuts. Juiciness, tenderness, and flavor were evaluated by objective and subjective tests. Objective tests included water-holding capacity, total moisture, Warner-Bratzler shear, pH, and color of the raw and cooked beef portions. Total lipids and nitrogen content were measured to determined paired sample muscle uniformity. Cooking losses, temperature/time data and electron micrographs were collected as appropriate. Juiciness, tenderness, ease of fiber separation, and flavor of the microwaved and broiled beef portions were subjectively evaluated by a six member trained panel of judges. Pre-rigor pressure treated cooked beef portions showed significantly (P<0.05) greater total moisture, pH, exterior a+ color values and subjective tenderness and ease of fiber separation scores than the untreated portions. No significant differences in interior L, a+ and b+ color values were found between pressure treated and untreated samples. Subjective juiciness and flavor scores were not significantly different between treatments. Total moisture, expressible moisture index, Warner-Bratzler shear, pH, and exterior L and a+ color values were not significantly different between the raw pressure treated and untreated beef portions. Pressure treatment resulted in a significantly higher (P<0.01) exterior b+ color value for the raw treated meat. Total moisture, drip cooking loss, interior a+ (redness) color value, and exterior L (lightness) and b+ (yellowness) color values were significantly higher (P<0.05) in the microwaved beef portions as compared to the broiled portions. Total and evaporation cooking losses were significantly lower (P<0.01) with microwave cooking than broiling in the untreated and pressure treated portions. No significant differences in expressible moisture index, Warner-Bratzler shear, pH, exterior a+ color, and interior L and b+ color values were found between microwave and broiled portions. Panelists evaluation of juiciness, tenderness, ease of fiber separation, and flavor of the beef portions indicated no significant differences between cooking methods. Although total moisture, cooking losses, and color values were significantly different between microwaved and broiled beef portions, in general, microwave and broiling cooking methods gave comparable results for quality parameters in pre-rigor pressure treated cooked beef portions. The significantly higher total moisture and tenderness of pre-rigor pressure treated cooked beef portions indicates the feasibility of this process for use by the meat industry. / Graduation date: 1983
10

Textural changes in broccoli and carrots cooked by microwave energy

Schrumpf, Elaine 15 March 1974 (has links)
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 microwaves was less tender in the external layer but softer in the central flesh than that cooked conventionally. Cooking methods made essentially no difference in the concentration of water-insoluble pectic substances. The predominant factor responsible for the textural differences in vegetables cooked by microwaves seemed to be dehydration as evidenced by 1) a twofold water loss during cooking as compared to conventional method, 2) a significantly more shrunken contour of the vegetable piece, and 3) increased collapse of cells and extensive radial fissures in the paren-chymatous tissues. / Graduation date: 1974

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