Browsing by Subject "Cookery (Pork)"
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Item Acceptability of beef/pork blends varying in protein source, lean maturity and fat source(Texas Tech University, 1982-05) Williams, Allen ConnellNot availableItem Acceptability of Beef/Pork Hamburger Patties(Texas Tech University, 1980-05) Parizek, Elizabeth AnnNot Available.Item Activity of selected glycolytic enzymes in preheated prerigor pork(Texas Tech University, 1981-12) Hsieh, Rudolf JuupingNot availableItem Biochemical characteristics of hot processed pork muscle: effects of precooking treatments on selected minerals(Texas Tech University, 1983-05) Stalder, James WilliamNot availableItem Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops(Texas Tech University, 1978-05) Kersh, RonaldNot availableItem Effects of antioxidants on visual and palatability attributes of hot and cold processed pork loin chops.(Texas Tech University, 1984-05) Clarke, Andrew DouglasNot availableItem Effects of microwave cooking rate on palatability of pork loin chops(Texas Tech University, 1979-08) Hines, Randy ClintonNot availableItem Electrical stimulation and cooking method effects on hot processed pork(Texas Tech University, 1985-12) Wang, Shan ShueNot availableItem Improving palatability of beef and hot processed pork loins(Texas Tech University, 1986-08) Harmon, Celia JeanNot availableItem Low temperature cooking of frozen or thawed pork loin roasts(Texas Tech University, 1978-05) Jones, Homer ErvinNot availableItem Microwave and Conventional Reheating of Chops from Hot and Cold Processed Pork Loin Roasts(Texas Tech University, 1977-05) Sigler, Dennis HerbertNot Available.Item Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork(Texas Tech University, 1982-12) Vattakavanich, VorapongNot availableItem Yield and palatability of phosphate-treated, hot-processed pork(Texas Tech University, 1979-12) Hoes, Tommy LeoNot available