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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.
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The role of microorganisms in the manufacture of summer sausageWessley, 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).
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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
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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).
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Properties of blends of chicken-pork in summer sausagesTsai, Shei Fang January 2011 (has links)
Digitized by Kansas Correctional Industries
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Effect of proteolytic enzymes on emulsification characteristics of bovine skeletal muscleDuBois, Michael Wayne 02 October 1970 (has links)
Graduation date: 1971
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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.
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The role of microorganisms in the fermentation and color development of summer sausageWessley, 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).
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Moisture, sodium, chloride, and hydrogen ion mobility during cooking of Frankfurter emulsion /Mittal, G. S. January 1979 (has links)
No description available.
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The role of lactic acid bacteria in fermented sausagesErickson, 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.
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