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Now showing items 11-20 of 21
Characteristics of dough and tortillas prepared with composite wheat-sorghum flours
(Texas A&M University, 1988)
Not available
The effect of artificial drying temperature on the quality of early harvested pecan kernels
(Texas A&M University, 1988)
Not available
The effect of intramuscular and subcutaneous fat on the microbiological and sensory characteristics of pork loin chops
(Texas A&M University, 1988)
Not available
Effects of NaCl, sucrose, and storage on rheological parameters of heat induced gels of liquid egg products
(Texas A&M University, 1988)
Not available
Cholesterol content of longissmus and semimembranosus muscles and associated adipose tissues from beef, pork and lamb
(Texas A&M University, 1988)
Not available
The influence of quality grade, fat trim level and degree of doneness on the fatty acid composition of beef
(Texas A&M University, 1988)
Not available
Brining studies at Pepper Products Inc.
(Texas A&M University, 1988)
Not available
Fatty acid composition of retail cuts trimmed to different external fat levels from choice, select, and standard beef grade carcasses
(Texas A&M University, 1988)
Not available
Headspace profiles of modified atmosphere packaged fresh red snapper (Lutjanus campechanus) by gas liquid chromatography
(Texas A&M University, 1988)
Not available
Physical and chemical characteristics of an interesterified blend of butterfat and cottonseed oil with possible industrial applications
(Texas A&M University, 1988)
Not available