Global ETD Search

141	The relationship between degree of doneness and end-point temperatures of roasted turkey halves Ferguson, Martine Collins. January 1957 (has links) Call number: LD2668 .T4 1957 F46 / Master of Science Cooking (Turkey) Turkeys. Cookbooks. Masters theses
142	The effect of internal temperature on the palatability of beef cooked in deep fat McNelis, Marilyn. January 1958 (has links) Call number: LD2668 .T4 1958 M22 Frying. Cooking (Beef) Cookbooks. Masters theses
143	Doneness of whole turkeys roasted to certain end point temperatures Watson, Mary Ann Newton. January 1960 (has links) Call number: LD2668 .T4 1960 W37 Cooking (Turkey) Turkeys. Cookbooks. Masters theses
144	The effect of marination in sodium hexametaphosphate solution on the palatability of beef Miller, Eunice Marie Ganaway. January 1964 (has links) Call number: LD2668 .T4 1964 M647 / Master of Science Beef. Cooking (Beef) Cookbooks. Masters theses
145	Effect of three end point temperatures on the doneness and palatability of pork loin roasts Pengilly, Charlotte I. January 1965 (has links) Call number: LD2668 .T4 1965 P398 / Master of Science Pork. Cooking (Pork) Cookbooks. Masters theses
146	Cooking time for medium white sauce prepared from a mix Davitt, Frances Lucile. January 1966 (has links) LD2668 .T4 1966 D385 / Master of Science Cream sauce. Quantity cooking. Cookbooks. Masters theses
147	Imbibitional and textural characteristics of aged black beans (P. vulgaris) as related to cooking functionality Jackson, G. Michael. January 1979 (has links) Call number: LD2668 .T4 1979 J316 / Master of Science Dried beans. Cooking (Beans) Cookbooks. Masters theses
148	Microwave baking of yeast raised doughs Willyard, Marvin R. January 1979 (has links) Call number: LD2668 .T4 1979 W45 / Master of Science Microwave cooking. Yeast. Dough. Cookbooks. Masters theses
149	Tenderization of spent hen muscle using papain, bromelin or ficin, alone and in combination with salts DeVitre, Hector A. January 1984 (has links) Call number: LD2668 .T4 1984 D48 / Master of Science Cooking (Chicken) Enzymes. Cookbooks. Masters theses
150	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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