Now showing items 109-128 of 251

    • Gender attitude towards marriage 

      Weber, Kirsten; Servaty, Lisa (2011-04)
    • Gender difference on academic workload and committed relationships 

      Van Lin, Mallory; Barnes, Amanda (2011-04)
    • Gendered factors influencing tanning 

      Schumacher, Jessica; Richardson, Rhonda (2011-04)
    • Generating Milk Nanoparticles for Drug Delivery 

      Jung, Chaeyun; Wilson, Alia (University of Wisconsin--Stout, 2024)
      Nanoparticles can be useful in pharmacology to deliver medicines to cells and other biomaterials efficiently. Particularly, we want to learn to use milk nanoparticles to transfer medicines to cells or other biomaterials. ...
    • Generation of a color coded particle library for use in multiplex immunoassays 

      Smith, Kelvin (2012-04)
      Even though we live in a world characterized by perpetual medical and technological advances, 8 out of every 10 people worldwide lack the ability to have their health problems diagnosed and often suffer and die even though ...
    • Genetic Search for Native Brook Trout (Salvelinus fontinalis) Populations in Western Wisconsin 

      Finley, Aimee; Hoffstatter, Jessica; Diaz, Anthony; Xiong, Tom; Chojnacki, Ray; Hanson, Henry; Strande, Joe (2011-04)
    • German expressionism in spring awakening 

      Granzow, Rachel (2013-04)
    • Graphic Nonfiction for Eco-Educational Resource 

      Capra, Brianna (University of Wisconsin--Stout, 2024)
      Humans have used pictures to tell stories since the time of cav e paintings. Ancient Egyptian hieroglyphics, Mayan temple art, and Indigenou s American petroglyphs all used imagery to record information. Medieval ...
    • HACCP Analysis of Ready to Eat Chicken Fried Rice 

      Reesman, Nathan (University of Wisconsin--Stout, 2024)
      The HACCP presentation for ready-to-eat chicken fried rice highlights the diverse range of hazards inherent in food production. Biological risks, primarily microbial contamination, pose significant concerns due to the ...
    • HACCP OF CANNED POTATOES 

      Vepada, Ananthkumar (University of Wisconsin--Stout, 2024)
      With a long shelf life and easy storage, canned potatoes are a pantry staple for many households, offering convenience without compromising on taste or nutrition. Canned potatoes are a convenient and versatile food product ...
    • HACCP PLAN FOR CHILE SAUCE 

      Davuluri, Teja (University of Wisconsin--Stout, 2024)
      This HACCP plan delineates critical control points for chili sauce production, aiming to ensure its safety. Recent outbreaks and recalls attributed to pathogens like Salmonella and Listeria underscore the pressing need for ...
    • HACCP Plan for Frozen Cooked Beef Patties 

      Yeluri, Mohanth Sri Sai Prudhvi (University of Wisconsin--Stout, 2024)
      The integration of Hazard Analysis and Critical Control Points (HACCP) in the production of frozen cooked beef patties is paramount to uphold food safety and excellence. This abstract offers a concise overview of the ...
    • HACCP Plan For Raw Milk Cheese 

      Carlson, Lainie (University of Wisconsin--Stout, 2024)
      This presentation describes an in-depth Hazard Analysis and Critical Control Points (HACCP) plan for raw milk cheese. HACCP is an important procedure done in the food industry to prevent hazards such as chemical hazards, ...
    • HACCP PLAN FOR READY TO EAT CHICKEN MEALS 

      Shaik, Mabu Subani (University of Wisconsin--Stout, 2024)
      Ready-to-eat chicken meals have become increasingly popular due to their convenience and versatility in today's fast-paced lifestyle. These meals offer a convenient solution for busy individuals and families seeking quick ...
    • HACCP PLAN FOR READY-TO-EAT CHICKEN FRIED RICE 

      Pashika, Harsha Vardhan Reddy (University of Wisconsin--Stout, 2024)
      Ready-to-eat chicken fried rice is a popular dish, but ensuring its safety and quality is crucial. This project aimed to develop a Hazard Analysis and Critical Control Points (HACCP) plan for ready-to-eat chicken fried ...
    • HACCP PLAN- CANNED TUNA 

      Anuganti, Sree Kavya (University of Wisconsin--Stout, 2024)
      This paper examines the application of the Hazard Analysis Critical Control Points (HACCP) framework to improve safety in canned tuna production, addressing the risks of foodborne illnesses. By identifying critical control ...
    • HACCP Process development for Ready-to-eat spiced Ham 

      Shuyi, Zhou (University of Wisconsin--Stout, 2024)
      Ready-to-eat spiced ham is a savory and convenient food choice appreciated by consumers worldwide. This project focuses on ensuring the safety and quality of the final product through a comprehensive Hazard Analysis and ...
    • Hazard Analysis and Critical Control Point of Yakult: A Probiotic Drink 

      Her, Elizabeth (University of Wisconsin--Stout, 2024)
      Yakult is a probiotic milk drink that is available in over 40 countries and regions worldwide. It was developed in 1930 by Japanese scientist, Dr. Minoru Shirota using the unique strain of lactic acid bacteria, Lactobacillus ...
    • Hazard Analysis and Critical Control Point Process Development for Peanut Butter 

      Prajapati, Jenika (University of Wisconsin--Stout, 2024)
      Peanut butter is a common food, but during process safety is essential. This research poster details the development and practical application of a Hazard Analysis and Critical Control Points (HACCP) strategy for peanut ...