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Subject / Keyword
- 18Bone
- 11Absorption
- 8Floral/faunal remains
- 6Southern Cone
- 4Argentina
- 2Brazil, Rio Grande do Sul, Santa Victoria do Palmar
Author / Creator / Contributor
- 8Bryan, Alan L., Dr.
- 8Gruhn, Dr. Ruth
- 8University of Alberta Department of Anthropology
- 1 Swanson, K. C.
- 1AlZahal, Ousama
- 1Alzaben, Abeer Salman
Year
Collections
- 18Graduate and Postdoctoral Studies (GPS), Faculty of
- 18Graduate and Postdoctoral Studies (GPS), Faculty of /Theses and Dissertations
- 8Anthropology, Department of
- 8Anthropology, Department of/Bryan/Gruhn Archaeology Collection
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
Languages
Departments
- 4Department of Agricultural, Food, and Nutritional Science
- 2Department of Anthropology
- 2Department of Chemical and Materials Engineering
- 1Department of Agricultural, Food and Nutritional Science
- 1Department of Biological Sciences
- 1Department of Chemistry
Supervisors
- 1Alexander, Todd (Physiology)
- 1Betti, Mirko (Agricultural, Food and Nutritional Science)
- 1Boule, Normand (Physical Education and Recreation)
- 1Choi, Phillip (Chemical Engineering)
- 1Currie, Philip (Biological Sciences)
- 1Diana Mager ( Department of Agricultural, Food & Nutritional Science, Department of Peadiatrics)
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Fall 2012
Glucosamine (GlcN) is an amino monosaccharide that is widely used as a food supplement in the treatment of osteoarthritis (OA). In vitro and animal studies strongly support the therapeutic efficacy of the compound; however, clinical reports and meta-analysis are inconclusive. As compared to the...
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Fall 2011
Consumer acceptance of meat depends on its colour and there is a negative bias in North America for broiler dark meat. Freezing and cooking leads to changes in meat characteristics and colour of broiler chicken thighs. The first experiment focused on the effect of freezing and cooking on broiler...
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