NDLTD Global ETD Search
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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.

Search results

Showing 31 to 40 of 486 (0.021 seconds)
31

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
32

Rancidity in eviscerated poultry

Hite, Jean Peck. January 1948 (has links)
Call number: LD2668 .T4 1948 H57 / Master of Science
Frozen poultry.
Masters theses
33

Effects of certain calcium treatments on the quality of frozen green beans

Peaslee, Mary Griebel. January 1956 (has links)
Call number: LD2668 .T4 1956 P42 / Master of Science
Frozen vegetables.
Masters theses
34

Comparative efficacy of selected cryogenic protective agents for the preservation of bovine spermatozoa

Choudary, Jasti Bhaskararao. January 1964 (has links)
Call number: LD2668 .T4 1964 C552 / Master of Science
Frozen semen.
Masters theses
35

An investigation into the volatile components present in selected varieties of frozen raspberry (Rubus idaeus L.) fruit and juice

Beswick, Gordon January 1989 (has links)
No description available.
664
Frozen raspberry analysis
36

Molecular modelling of antifreeze proteins

Smith, Derek John January 1999 (has links)
No description available.
541
Frozen; Freezing
37

White cells in H.E.S. frozen blood

Fennell, Peter George January 1982 (has links)
No description available.
572.8
Preserving frozen blood
38

The effect of certain factors upon characteristics of stored precooked frozen beef and pork

Kniskern, June Evelyn January 2011 (has links)
Typescript, etc.
Precooked foods
Frozen meat
39

The freezing and storing of meat in a home storage unit

Boren, Fred William. January 1951 (has links)
Call number: LD2668 .T4 1951 B67 / Master of Science
Frozen meat.
Masters theses
40

The effect of thawing fresh frozen plasma at various temperatures on in vitro coagulation factor activity

Levy, Brian Leslie 20 October 2008 (has links)
Thawing of fresh frozen plasma (FFP) in South Africa is not standardized and thawing at high temperatures may cause clotting factor activation and disseminated intravascular coagulation (DIC). This research project studies the in-vitro effects of thawing FFP at various temperatures on coagulation. Twenty units of FFP were each divided into 4 satellite bags which were respectively thawed at 22ºC, 37ºC, 45ºC and 60ºC and tested for Fibrinogen, DDimers, PT, PTT, r value, Alpha Angle and Maximum Amplitude (MA). FFP thawed at 60ºC showed significant differences suggesting clotting factor inactivation. FFP thawed at 45ºC showed significantly elevated D-Dimers. Clotting factors thawed at 22ºC may be partially inactivated. High thawing temperatures may activate and then denature the factors therein. Twenty two degrees may partially inactivate FFP until it is warmed to body temperature. The clinical implications and recommendations of this study are to thaw FFP at 37ºC.
blood coagulation
frozen plasma

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