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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.
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Showing 21 to 30 of 70 (0.024 seconds)Spelling suggestions: "subject:"workbooks""
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Tenderization of spent hen muscle using papain, bromelin or ficin, alone and in combination with saltsDeVitre, Hector A. January 1984 (has links)
Call number: LD2668 .T4 1984 D48 / Master of Science
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| 22 |
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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A study of the influence of wrapping material and method of wrapping on the rate of freezing and keeping quality of frozen pork sausageWatt, Desmond Burke. January 1949 (has links)
LD2668 .T4 1949 W32 / Master of Science
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| 24 |
Factors affecting the storage life of frozen turkey steaks and filetsWheeler, Evelyn Smith. January 1949 (has links)
LD2668 .T4 1949 W49 / Master of Science
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| 25 |
The palatability of certain beef muscles cooked in deep fat to three degrees of donenessVisser, Rosemary. January 1957 (has links)
Call number: LD2668 .T4 1957 V84 / Master of Science
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| 26 |
Den moderna matens uttryck : en etnologisk studie om modernitet i Husmoderns KöksalmanackSjöberg, Ingela January 2011 (has links)
The aim of this study is to point out different aspects of modernity in the cookbook Husmoderns Köksalmanack. It is a publication that has been published annually since 1933. The books have been studied in the light of Anthony Giddens´ theoretical perspective on modernity. The study is based on three different themes that all can be linked to modernity. These themes are; Time and space, Locally, regionally and globally, and Advice. I also want to demonstrate that these books can be seen as part of a larger structural context. The results show that Husmoderns Köksalmanack can be viewed as an arena for several aspects of modernity, and it can also help to create and maintain social norms in this area.
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| 27 |
Culinary tourism with Anthony Bourdain : cultural colonialism, masculinity and the exotic "other" /Fagan-Cannon, Amy L., January 2009 (has links)
Thesis (M.A.) in Communication--University of Maine, 2009. / Includes vita. Includes bibliographical references (leaves 67-77).
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| 28 |
Bone breakage and the taphonomy of cooking : an actualistic study /Callaway, Graham Alan. January 2008 (has links)
Thesis (Honors)--College of William and Mary, 2008. / Includes bibliographical references (leaves 33-36). Also available via the World Wide Web.
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| 29 |
Cooking up modernity : culinary reformers and the making of consumer culture, 1876-1916 /Shintani, Kiyoshi. January 2008 (has links)
Typescript. Includes vita and abstract. Includes bibliographical references (leaves 219-237). Also available online in Scholars' Bank; and in ProQuest, free to University of Oregon users.
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| 30 |
A comparison of the laboratory and the lecture demonstration methods of teaching Survey of Food Preparation for freshman home economics students at the University of Vermont /Trotter, Virginia Y. January 1960 (has links)
No description available.
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