- About
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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 11 to 20 of 70 (0.206 seconds)Spelling suggestions: "subject:"workbooks""
| 11 |
Effect of internal temperature on weight losses, cost per serving, and palatability of chilled top round roastsOhata, Kay Kazuko. January 1956 (has links)
Call number: LD2668 .T4 1956 O36 / Master of Science
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| 12 |
The relationship between degree of doneness and end-point temperatures of roasted turkey halvesFerguson, Martine Collins. January 1957 (has links)
Call number: LD2668 .T4 1957 F46 / Master of Science
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| 13 |
The effect of internal temperature on the palatability of beef cooked in deep fatMcNelis, Marilyn. January 1958 (has links)
Call number: LD2668 .T4 1958 M22
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| 14 |
Doneness of whole turkeys roasted to certain end point temperaturesWatson, Mary Ann Newton. January 1960 (has links)
Call number: LD2668 .T4 1960 W37
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| 15 |
The effect of marination in sodium hexametaphosphate solution on the palatability of beefMiller, Eunice Marie Ganaway. January 1964 (has links)
Call number: LD2668 .T4 1964 M647 / Master of Science
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| 16 |
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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| 17 |
Cooking time for medium white sauce prepared from a mixDavitt, Frances Lucile. January 1966 (has links)
LD2668 .T4 1966 D385 / Master of Science
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| 18 |
Top round steaks cooked in conventional or microwave ovens by dry or moist heatMoore, Laura Jo. January 1978 (has links)
Call number: LD2668 .T4 1978 M66 / Master of Science
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| 19 |
Imbibitional and textural characteristics of aged black beans (P. vulgaris) as related to cooking functionalityJackson, G. Michael. January 1979 (has links)
Call number: LD2668 .T4 1979 J316 / Master of Science
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| 20 |
Microwave baking of yeast raised doughsWillyard, Marvin R. January 1979 (has links)
Call number: LD2668 .T4 1979 W45 / Master of Science
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