NDLTD Global ETD Search
  • Refine Query
  • Source
  • Publication year
  • to
  • Language
  • 28
  • 19
  • 3
  • 3
  • 2
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • Tagged with
  • 66
  • 22
  • 18
  • 16
  • 13
  • 10
  • 8
  • 8
  • 8
  • 7
  • 6
  • 5
  • 5
  • 5
  • 5
  • 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 1 to 10 of 66 (0.024 seconds)

Spelling suggestions: "subject:"sausage""

1

Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna /

Gregg, Lori L., January 1992 (has links)
Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1992. / Vita. Abstract. Includes bibliographical references (leaves 71-79). Also available via the Internet.
Sausages.
2

The role of microorganisms in the manufacture of summer sausage

Wessley, Daniel Francis. January 1960 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1960. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 87-91).
Sausages.
3

Moisture, sodium, chloride, and hydrogen ion mobility during cooking of Frankfurter emulsion /

Mittal, G. S. January 1979 (has links)
Thesis (Ph. D.)--Ohio State University, 1979. / Bibliography: leaves 311-321. Available online via OhioLINK's ETD Center
Sausages.
4

Fermented sausage manufacture, structure, and protein solubilities /

Klement, James Thomas, January 1973 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1973. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 105-106).
Sausages.
5

Properties of blends of chicken-pork in summer sausages

Tsai, Shei Fang January 2011 (has links)
Digitized by Kansas Correctional Industries
Sausages
Cooking (Sausages)
6

Effect of proteolytic enzymes on emulsification characteristics of bovine skeletal muscle

DuBois, Michael Wayne 02 October 1970 (has links)
Graduation date: 1971
Sausages
Emulsions
7

Optimum utilization of turkey in summer sausages Morphology and texture of turkey summer sausages /

Barbut, Shabtai. January 1982 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1982. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
Sausages. Turkeys.
8

The role of microorganisms in the fermentation and color development of summer sausage

Wessley, Daniel Francis. January 1962 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1962. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 152-156).
Sausages. Lactobacillus.
9

Moisture, sodium, chloride, and hydrogen ion mobility during cooking of Frankfurter emulsion /

Mittal, G. S. January 1979 (has links)
No description available.
Engineering
Sausages
10

The role of lactic acid bacteria in fermented sausages

Erickson, Raymond Curry, January 1960 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1960. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
Lactic acid bacteria. Sausages.

Page generated in 0.0296 seconds