NDLTD Global ETD Search
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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.

Search results

Showing 1 to 6 of 6 (0.064 seconds)

Spelling suggestions: "subject:"cooking (heat)"" "subject:"cooking (meat)""

1

Certain factors affecting the quality of selected cuts of precooked frozen beef and pork

Wilmeth, Marie Clara. January 1945 (has links)
Call number: LD2668 .T4 1945 W5 / Master of Science
Cooking (Meat)
Cookbooks.
Masters theses
2

Top round steaks cooked in conventional or microwave ovens by dry or moist heat

Moore, Laura Jo. January 1978 (has links)
Call number: LD2668 .T4 1978 M66 / Master of Science
Cooking (Meat)
Microwave cooking.
Cookbooks.
Masters theses
3

Differences between conventionally cooked top round roasts and semimembranosus muscle strips cooked in a model system

McDowell, Michele D January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
Cooking (Meat)
Roasting (Cooking)
Food--Effect of heat on
4

Histological characteristics of beef top round steaks cooked by dry or moist heat in a conventional or microwave oven

Chambers, Edgar, IV January 1979 (has links)
Call number: LD2668 .T4 1979 C517 / Master of Science
Cooking (Meat)
Microwave cooking.
Muscles.
Cookbooks.
Masters theses
5

Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce

Jacobi, Geraldine Marie. January 1984 (has links)
Call number: LD2668 .T4 1984 J32 / Master of Science
Cooking (Pasta)
Cooking (Meat)
Food--Effect of heat on.
Food--Sensory evaluation.
Cookbooks.
Masters theses
6

Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven

Blomquist, Cindy Lou. January 1985 (has links)
Call number: LD2668 .T4 1985 B55 / Master of Science
Food--Effect of heat on.
Food--Vitamin content.
Food--Sensory evaluation.
Cooking (Pasta)
Cooking (Meat)
Cooking (Frozen foods)
Microwave cooking.
Cookbooks.
Masters theses

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