Global ETD Search

1	The effect of storage temperature and time on the quality of salad dressings / Fetzek, Andrew. January 1900 (has links) Thesis (M.S.)--Ohio State University, 1973. / Includes bibliographical references (leaves 136-139). Available online via OhioLINK's ETD Center. Salad dressing.
2	High quality fat replacers from whey proteins / Pan, Mei-Rong, January 2000 (has links) Thesis (Ph. D.)--University of Missouri-Columbia, 2000. / Typescript. Vita. Includes bibliographical references (leaves 176-182). Also available on the Internet.
3	High quality fat replacers from whey proteins Pan, Mei-Rong, January 2000 (has links) Thesis (Ph. D.)--University of Missouri-Columbia, 2000. / Typescript. Vita. Includes bibliographical references (leaves 176-182). Also available on the Internet.
4	Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing Lee, Yoon-Hee 05 November 2009 (has links) No description available. Food Science Salad dressing Riboflavin Lumuchrome lipid oxidation DSC
5	The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage Quinn, Veta Pearl January 1944 (has links) The purpose of the present study is to determine the ascorbic acid content of raw cabbage salads as influenced by the method of shredding and by the kind of salad dressing used. raw cabbage salads ascorbic acid content Cabbage. Vitamin C. Salad dressing.