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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.

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Showing 1 to 6 of 6 (0.036 seconds)

Spelling suggestions: "subject:"frozen poultry."" "subject:"hrozen poultry.""

1

The chemical changes taking place in the fat of broilers during cold storage

Schreiber, Marvin Leroy. January 1944 (has links)
Call number: LD2668 .T4 1944 S31 / Master of Science
Frozen poultry.
Masters theses
2

Rancidity in eviscerated poultry

Hite, Jean Peck. January 1948 (has links)
Call number: LD2668 .T4 1948 H57 / Master of Science
Frozen poultry.
Masters theses
3

Acceptability of blast and liquid frozen turkey hens and toms

Barrie, Patricia Jean. January 1963 (has links)
Call number: LD2668 .T4 1963 B36 / Master of Science
Frozen poultry.
Turkeys.
Masters theses
4

The thiamine, riboflavin, and niacin content of chicken muscles as affected by freeze-drying /

Rowe, Dorothy Marie January 1961 (has links)
No description available.
Home Economics
Freeze-drying
Frozen poultry
5

Frozen chicken marketing in Hong Kong.

January 1976 (has links)
Thesis (M.B.A.)--Chinese University of Hong Kong. / Bibliography: leaves 120-121.
Frozen poultry--Marketing
Marketing
Marketing--China--Hong Kong
6

The effect of the injection of various brine formulations on the quality of poultry meat.

Kutu, Maphuti Meriam. January 2014 (has links)
M. Tech. Food Technology / The injection of frozen chicken meat with high levels (m/m) of various brine solutions has been noticed in the South African market. These products are sold with a typical shelf life of one year and the brine solutions used in the commercial factories are being recirculated during normal production. This research project determined the levels (m/m) of brine solutions that contribute to value adding (improved texture and sensory properties) opposed to the levels (m/m) that could result in adulteration (unjustified weight gain/economic adulteration) of frozen chicken meat. The oxidative stability during the one year shelf life as well as the microbiological quality of brine injected frozen chicken meat was also investigated.
Frozen poultry -- South Africa.
Frozen chicken -- South Africa.
Poultry -- Processing -- South Africa.

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