Browsing by Subject "food technology."
Now showing items 1-20 of 59
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Biochemical changes in speckled trout (Cynoscion nebulosus) preserved with ice
(Texas A&M University, 1970)Not available -
Certain functional properties of sunflower meal (Helianthus annus)
(Texas A&M University, 1974)Not available -
Chemical and physical characteristics of selected types of sunflower seeds
(Texas A&M University, 1970)Not available -
Chemical, physical, and organoleptic properties of acorns of selected species
(Texas A&M University, 1969)Not available -
Classification of coryneform bacteria based on morphological characteristics and numerical taxonomy
(Texas A&M University, 1971)Not available -
The comparative nutritive value of fillet and minced flesh of some species of fish
(Texas A&M University, 1974)Not available -
Comparison of hydrolytic, transamidative, and esterase activities of cathepsin C from fetal and adult bovine spleen and muscle tissue
(Texas A&M University, 1968)Not available -
A comparison of the histamine production in fish packaged aerobically and anaerobically
(Texas A&M University, 1975)Not available -
Comparison of the rate of DDT residue depletion in sheep with normal dietary energy intake, reduced dietary energy intake, and by administration of glucagon
(Texas A&M University, 1971)Not available -
Comparison of various procedures for estimating microbiological populations of grade A raw milk
(Texas A&M University, 1971)Not available -
Component tissues of different morphological types of tomato fruit and their qualitative and quantitative effects on quality of processed product
(Texas A&M University, 1972)Not available -
Curing and drying effects upon the quality of Spanish peanuts
(Texas A&M University, 1968)Not available -
Dry milling properties of selected sorghum grain varieties
(Texas A&M University, 1970)Not available -
Effect of differing mineral contents in process water on the quantity and nitrogen concentration of protein isolates from defatted soy and cottonseed flours
(Texas A&M University, 1976)Not available -
The effect of firming agents on quality of parthenocarpic and normal fresh-pack pickles
(Texas A&M University, 1971)Not available -
Effect of maillard reaction on the functional properties of sodium caseinate
(Texas A&M University, 1974)Not available -
Effect of mastitis on the composition of whey and the yield, composition, and quality of cheddar cheese
(Texas A&M University, 1973)Not available -
The effect of maturation on the quality of freeze-dried compressed carrots
(Texas A&M University, 1976)Not available -
The effect of some processing variables on the canning stability of raw and parboiled long-grain rice varieties
(Texas A&M University, 1965)Not available