Výsledky vyhledávání - "Major Food Science and Technology"

Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork

Autor: Marquez Gonzalez, Mayra.

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"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Externí odkaz: http://hdl.handle.net/1969.1/ETD-TAMU-3173

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Use of flourescent surrogate organisms for enteric pathogens in validation of carcass decontamination treatments

Autor: Moseley, Tiffany Marie.

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"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Externí odkaz: http://hdl.handle.net/1969.1/ETD-TAMU-1311

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Changes in quality of whole cooked sorghum {Sorghum bicolor (L.) Moench} using precooking methods

Autor: Calderon de Zacatares, Vilma Ruth.

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"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Externí odkaz: http://hdl.handle.net/1969.1/ETD-TAMU-2378

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Interventions for ensuring food safety in mangoes during phytosanitary treatments

Autor: Kakani, Grihalakshmi.

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"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Externí odkaz: http://hdl.handle.net/1969.1/ETD-TAMU-1119

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Cultivar and E-Beam irradiation effects on phytochemical content and antioxidant properties of pecan kernels

Autor: Lozoya, Jose Emilio Villarreal.

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"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Externí odkaz: http://hdl.handle.net/1969.1/ETD-TAMU-1015

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Effects of composite flours on quality and nutritional profile of flour tortillas

Autor: Gritsenko, Maria.

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"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Externí odkaz: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-323

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Sequential application of epsilon-polylysine, lauric arginate and acidic calcium sulfate for inactivation of pathogens on raw chicken and beef

Autor: Benli, Hakan.

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"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Externí odkaz: http://hdl.handle.net/1969.1/ETD-TAMU-2965

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Dietary lipid source and vitamin e influence on chicken meat quality and lipid oxidation stability

Autor: Narciso-Gaytan, Carlos.

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"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Externí odkaz: http://hdl.handle.net/1969.1/ETD-TAMU-2746

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Evaluation of legume cooking characteristics using a rapid screening method

Autor: Yeung, Hway-Seen.

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"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Externí odkaz: http://hdl.handle.net/1969.1/ETD-TAMU-2514

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Validation of chemical and non-chemical antimicrobial interventions applied pre- and post-chilling to reduce microbial populations in broiler carcasses

Autor: Molina, Veronica Alejandra.

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"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Externí odkaz: http://hdl.handle.net/1969.1/ETD-TAMU-1511

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