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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 8 of 8 (0.04 seconds)Spelling suggestions: "subject:"cooking (work)"" "subject:"cooking (york)""
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Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptabilityWilson, Anita Kay January 2011 (has links)
Digitized by Kansas State University Libraries
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| 2 |
The effect of three temperatures of thawing upon certain characteristics of cooked frozen porkJeffrey, Maggie Lorene January 2011 (has links)
Typescript, etc. / Digitized by Kansas State University Libraries
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| 3 |
The colour and oxidative stability of cooked pork /Hay, Theresa Kathleen Clare. January 2002 (has links) (PDF)
Thesis (Ph. D.)--University of Queensland, 2002. / Includes bibliographical references.
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| 4 |
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.
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| 5 |
Histological characteristics of pork loin chops cooked by dry or moist heat in a conventional or microwave ovenCowan, Ora January 2011 (has links)
Photocopy of typescript. / Digitized by Kansas Correctional Industries
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| 6 |
Effect of three end point temperatures on the doneness and palatability of pork loin roastsPengilly, Charlotte I. January 1965 (has links)
Call number: LD2668 .T4 1965 P398 / Master of Science
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| 7 |
The effect of end point temperature, thickness and section on acceptability of broiled pork chops from right and left loinsHolmes, Zoe Ann. January 1965 (has links)
Call number: LD2668 .T4 1965 H75 / Master of Science
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| 8 |
Technology for the development of a microwavable pork chopSwenson, Julie Ann 19 September 2009 (has links)
Whole muscle cuts and restructured chops were conventionally cooked, microwave cooked, and precooked/ microwave reheated. Whole muscle samples had an additional treatment of blade tenderization. All samples were stored for three storage periods of 2, 15, and 21 days. Precooked samples were evaluated for appearance traits. Blade tenderization did not affect (P>0.05) the traits evaluated with the exception of texture. Precooked products had higher (P<0.05) TBA values than conventionally cooked samples of both whole and restructured chops. Conventionally cooked chops had the lowest (P<0.05) TBA value in both whole muscle and restructured cuts, the lowest (P<0.05) peak force value and the highest (P<0.05) sensory scores in whole muscle samples. TBA values increased (P<0.05) with storage time for up to 21 days. Over 21 days of storage of whole muscle samples, Warner-Bratzler peak force values and overall flavor scores decreased (P<0.05) and juiciness and texture scores improved (P<0.05). Storage did not affect (P>0.05) peak force values and sensory scores of restructured samples. / Master of Science
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