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Filtering by: Advisor Worthington, Oliver J.

The effect of physical and chemical agents on the storage characteristics of raw vegetables and fruits

Creator:

App, Jean and Lorant, George John

Abstract:

This investigation was concerned with the reduction of waste in raw vegetables and fruits between the times of harvest and consumption. Reduction of spoilage in produce was attempted by means of chemical and. physical agents as well as a combination of both. The first phase of the work consisted of...

Resource Type:

Dissertation

Full Text:

analysis apparatus. Acknowledgement is made to Professor E. H. WiegaLtd, Dr. 0. J. Worthington and Mr. C
Relation of fresh fruit quality factors to the canning quality of the Italian prune

Creator:

Wiley, Robert Craig

Abstract:

Approximately 200 raw prunes were harvested from each of five Italian prune trees near Corvallis every three days for nine consecutive harvest dates. Forty individual fruit from each tree were drawn at random and subjected to a series of fresh fruit quality tests. For each quality factor which was measured,...

Resource Type:

Dissertation

Full Text:

prun~~j the single important variety grown in Orogonj ranked third in farm~~

The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat

Creator:

Stino, Charles Ramzi

Resource Type:

Dissertation

Full Text:

and guidance, as ISa^or Brofessor, of Br» 0* J* WortJiington, and of Professor 1. S» Siegand, Head

Objective color grading of apricot nectar by photoelectric tristimulus reflection meter

Creator:

Dalal, Sam Hormasji

Resource Type:

Masters Thesis

Full Text:

// /c, S~& Typed hy Olive Saadgren ^ AGimomjmGwm Sinc©r© appreelation is due to Dr. Oliver J

Comparison of certain mycostatic agents used with various packaging films in refrigerated preservation of emperor grapes

Creator:

Walker, Wilfrid Allan

Resource Type:

Masters Thesis

Full Text:

miillil.liililn)j)ln'TllMm«|lni«>H|- |i i J |IIII« n I©&d ©f §®sartmoat ©f Boos feohnology I ay Mc—iwn wiin

Color measurement and its relation to grading of canned and frozen green beans

Creator:

Bam, Sharatchandra Govind

Resource Type:

Masters Thesis

Full Text:

iadebftad to Sv* Oil^e^ J* UJoythlngtoa f©f his fajuabl© help, guldamo© BM erltlelsffi tteoughout th

Effects of ingredients and preparation procedures upon commercial type frozen fruit puree desserts

Creator:

Lundeen, Glen Alfred

Resource Type:

Masters Thesis

Full Text:

f&© writer i?i8h©9 to oxpres© ma sinoere appreciation t® Dr.. oiiTOr j-. Wor^tatngtpn^ major

The dehydration of whole salted fish

Creator:

Hu, Kwoh Hsien

Resource Type:

Masters Thesis

Full Text:

. Oliver J* Worthiagton for his ttatiriBg efforts and eoastriietiYe criticisms in the preparation and

The viscosity of pectin extracts of loganberries and peaches as related to the quality of the frozen product

Creator:

Aref, Moustafa

Resource Type:

Masters Thesis

Full Text:

J* Worthington for suggesting the subject of this work and for his guidance and supervision, and

Comparison of taste test scores with peroxide values of frozen pink salmon

Creator:

Brock, James Richard

Resource Type:

Masters Thesis

Full Text:

to Dr. Oliver J. Worthington for his oontiiraous guldano© and cormtrwetive criticism, to the