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1971
The Production of Acceptable Baked Products in the Electronic Oven, Lois Irene Knudsen
Immunological Response of Rats Fed Decreasing Levels of Dietary Iron and Calcium With or Without Vitamin D, Bernice Nell Neibaur
Antibody Production of Rats Fed Diets of Varying Nutrient Density, Radharukmani
Eating Quality of Beef: Influence of Cooking Method; Sires; Mineral (Fe, Mg, Zn, Na, K, and P), Lipid, and Nitrogen Content, Elisabeth E. Ream
A Procedure for Measuring Residual Rennin Activity in Whey and Curd From Freshly Coagulated Milk, Jorge Reyes
The Effects and Desirability of Utilizing Dried Whey in Selected Food Products, Katherine P. Robinson
Protein Needs Throughout the Life Cycle, Mei-You Tsai
Certain Changes in Chemical Composition of Lettuce (Lactuca sativa L.) Stored in Controlled Atmosphere, Don Jeng Wang
Effects of Water Quality on Physico-Chemical and Organoleptic Characteristics of Selected Canned Fruits and Vegetables, Anita Kay Wilson
Effects of Controlled Atmosphere Storage on Quality and Certain Physiological Characteristics of Lettuce (Lactuca sativa L., Cultivar "Great Lakes"), Christopher Chi-Chuen Yang
1970
Development of a Whey-Based Lactic Culture Medium Capable of Bacteriophage Inhibition, Chao Tung Cheng
Effects of Water Hardness on Processed Quality of Carrots, Sweet Cherries, and Apricots, Jack C. Chiang
Raffinose in the Sugarbeet (Beta vulgaris): I. Biosynthesis and Degradation in the Root; II. Hydrolysis in Molasses With Sweet Almond Emulsin, Te-chao Chuang
Selected Physio-Chemical, Microbiological, and Agronomical Studies on the Controlled Atmosphere Storage of Sugarbeet (Beta vulgaris) Roots, Vinod V. Karnik
The Effects of Sources and Levels of Vitamin A and D on Some Aspects of Sulfur Metabolism, Akbar Malekpour
The Influence of Trace Elements on Anemia, Yung-fun Wang
1969
Role of Lamb Pregastric and Gastric Extracts in Cheese Manufacture, Ramjibhai V. Chaudhari
Development of a Low-Fat Spread, Clair L. Hicks
Adaptation to Dietary Protein of Nitrogenous Components in Blood and Urine, Whang Hea Kim
Analysis of Fruit Juices and Drinks of Ascorbic Acid Content, Anna Man-saw Liu
Rennin Content of Abomasa from Bovine Fetuses, Suk Hoon Pang
Accounting for Milk Protein in Equivalents by Dye Binding Analysis of Cheese and Whey, Prahlad H. Patel
Effect of Different Levels of Dietary Protein and Sex Hormones on Lipid Metabolism in Male Castrated Rats, Sharad Patel
Activation of Prorennin, Nazar A. Shukri
Quality of Beef Roasts: Electronic Versus Conventional Cooking, Frances Glassett Taylor
Survival and Distribution of Rennin During Cheddar Cheese Manufacture, John Ta-chuang Wang
Comparative Cost and Quality Studies of Dehydrated Vegetables Versus Fresh Vegetables Used in Institutional Food Services, Kathleen Olsen Wegener
1968
Development and Evaluation of a Waiver Examination for the Introductory Foods Course at Utah State University, Virginia Clark Bragg
Extraction of Rennet From Fresh Frozen Vells, Neil Harvey Clarke
Isolation, Identification, and Comparison of the Volatiles of Peach (Prunus persica L., Cultivar, Gleason Early Elberta) Fruit as Related to Harvest Maturity and Artificial Ripening, Joseph Yungsheng Do
Nutrition During Pregnancy, Lactation and Infancy, Minodokht Froozani
Food and Nutritional Needs of the World Population by 2000 A. D., Sitaram Shankar Kharbas
Adaptive Changes of Some Enzyme Activities in Rats and Humans to Dietary Protein, Jung Ja Kim
5 β- Pregnane- 3α- 20α- Diol Excretion in Urine of University Women During the Menstrual Period, Rita Shin-hui Liao
Influence of Pre-Fermentation Inoculations With Leuconostoc mesenteroides and Lactobacillus plantarum on Physico-Chemical Properties of Fresh and Dehydrated Sauerkraut, William T. Nabors
Effects of Ripening Processes on Chemistry of Tomato Volatiles, Bharat Manu Shah
The Effect of Oven Temperature, Cooking Method, and Breed on the Tenderness, Juiciness, and Flavor of Beef, Carma B. Stembridge
Ascorbic Acid and its Deficiency, Choon-Yul Yang
1967
Effect of Large Doses of Nicotinic Acid on the Lipid Composition of Serum, Shu Hua Chen
Influence of Phosphate Compounds on Certain Fungi and Preservative Effects of the Compounds on Fresh Cherry Fruit (Prunus cerasus, L.), William Sidney Coblentz
Comparative Effects of Dehydration Processes on Physico-Chemical Changes in Fruits, Chang Yong Lee
Venison Flavor: The Free Fatty Acid Content of Fat from Lean Meat Tissue, Von T. Mendenhall
Effects of Dehydration Processes with Special Reference to Microwave Irradiation on Selected Biochemical and Physical Changes in Apples (Pyrus malus), Fredoon Shahin Nury
1966
Cholesterol Levels in Serum and 5β – Pregnane – 3α,20α - diol in Urine of University Students, Gertrude Kuei-Shu Chiang
Breeding and Roasting Temperature as Related to Beef Tenderness and Other Quality Factors, Ruth Ann B. Jenson
Nutrition in Thailand, Methee Larptavee
An Educational Study to Determine the Nutritional Value and Acceptability of Dry Milk Among the Navajo, June C. Larson
A Two Year Course Outline in Quantity Foods for Intermountain High School Girls, June C. Larson
Neutral 17-Ketosteroid and 17, 21-Dihydroxy-20-Ketosteroid Excretion in Urine of University Women During the Menstrual Cycle, Shao Shen Yam
1965
Physiological and Biochemical Factors Influencing the Quality of Canned and Freeze-Dehydrated Applesauce, Yuen San Lee
A Longitudinal Study: The Relationship of Various Physical Characteristics to Serum Cholesterol in Preadolescents and Adolescents, Carol Ann Milligan
Effects of Variety, Maturity, and Storage on Quality and Nutritive Value of Certain Processed Fruits, Captain Noel Scholes Schvaneveldt
Venison Flavor: Study of Volatile Compounds in Cooked Deer Meat, Praful C. Vin
1964
Effects of Physiological Maturation and Storage on Physical and Biochemical Changes in Peach (Prunus persica S. and Z.) and Apricot (Prunus armeniaca L.) Fruits, Pralhadrao Bhimarao Deshpande
Effects of Pre- and Post-Harvest Applications of 6-Furfurylaminopurine and N6-Benzyladenine on Physio-Chemical Changes in Lettuce (Lactuca sativa L.), Hussein Ibrahim El-Mansy
A Study of Certain Convenience Foods With Reference to Purchaser, Cost, and Nutritive Value, Naomi Jensen
Weight Reduction Problems as Shown by a Review of Literature and a Survey of Weight Reduction Groups, Naomi Jensen
A Comparative Gas Chromatographic Study of Venison and Beef Flavors, K. Prakash Reddy
Influence of Temperature on Protein, Moisture and Fat and Some Other Factors in Charcoal Broiled Meats, Ilene C. Savage
Studies on the Relationship of Serum Lipids and Dietary Intake of Fat in Senior Citizens, Lina Wu
Neutral 17-Ketosteroids and 17, 21-Dihydroxy-20-Ketosteroids in Urine of University Students, Shon-Hua Yu
1963
Factors Influencing the Quality and Palatability of Venison in Utah, Flora H. Bardwell
Thermal Degradation of Pigments and Relative Biochemical Changes in Cherries and Apricots, K. B. Dalal
Influence of Temperature and Rate of Heat Penetration on Some Factors in Charcoal Broiled Porterhouse Steak and Ground Beef, Geraldine Irvine
Studies on Eating Quality of Meat: I. Palatability and Tenderness of Lamb: II. Tenderness of Turkey, Georgia C. Lauritzen
The Effects of Cooking Temperature and Stage of Doneness on Some Factors in Broiled Beef, Carmencita Salvosa
1962
Quality Evaluation of Certain Fruit Jellies and Syrups Prepared with Sucrose, Sorbitol, and Synthetic Sweeteners, Sandra Louise Day
The Effect of Feeding Fluoride on Some Enzymes of Bovine Tissues, Prasertsri Sitachitt
1961
Essential Amino Acid Composition of a Balanced Chick Diet, Donald Christensen Dobson
The Influence of Nitrogen and Phosphorus Supplements on the Composition of the Ruminal Ingesta of Sheep Grazing Desert Range Forage, James G. Morris
Studies on Acceptability and Refrigerated-Life of Certain Gamma-Irradiated Fresh Strawberries and Cherries, Norma Ward Pierson
Studies on Venison Quality: Flavor Studies; Effect of Methods of Thawing, Kind and Level of Fat, and Degree of Doneness, Grace J. Smith
1960
Effects of Beta Rays, Gamma Rays, and Hydrochloric Acid on Tubers of Jerusalem Artichoke, Subhi Al-Sammarai
The Effect of Feeding Various Levels of Fluoride to Dairy Cattle on Their Pepsin Activity, Hassan Sabeti-Rahmati
1959
Effects of Gamma-Radiation on the Quality and Shelf-Life of Certain Fruits, Diane Weber Box
1958
The Effect of Variety, Harvest Time, and Brine Separation on Thiamine, Riboflavin, and Niacin Contents of Green Lima Beans, Prasertsri Dee-Ananta
The Development of a Dietary Manual for the Small Hospital, Blanche Z. Madsen
1957
Vending and Dispensing Milk and Related Products in the State of Utah, Douglas S. Huber
Breakfast Habits of Some Utah School Children, Marlene M. Stegelmeier
1956
1954
The Relationship of the School Lunch and Other Meals to the Total Adolescent's Nutrient Intake in Logan and Wellsville, Utah, Leora S. Galloway
1952
The Effect of Feeding Sucrose to Beef and Swine on the Percentage of Carbohydrate, pH, Color, Texture, and Flavor of Muscle and Liver, Margaret B. Merkley
Ascorbic Acid and Glucose: Their Relation to Rheumatic Fever in Utah, and Their Relation to Incidence of Dental Caries in Idaho, Patricia Wood
1951
A Comparison of Sweet Cream Buttermilk Powder with Nonfat Dried Milk Solids in the Manufacture of Ice Cream, Davi Yanasugondha
1935
A Survey of the Literature Dealing with the Calcium-Phosphorus Metabolism of Normal Children, Albertine Appy Noecker
1934
Some Factors Involved in the Manufacture of Brick Cheese, George F. Jackson
1933
Pasteurized Versus Raw Milk in Brick Cheese-Making, Z. Doyle Roundy
A Dietetic Analysis of the Nursery School Diets at the Utah State Agricultural College, Eleonora Jennie Tasso
1932
A Study of the Seasonal Growth, Diet and Health Status of Fifty School Children in Monticello, Utah, Martha C. Eagar
