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

Creator:: Brock, James Richard
Resource Type:: Masters Thesis
Full Text:: Britain department of sclent if id and Industflal research. Food imrestig&tion board. Special report no

The validity of peroxide values and optical densities as measures of the quality of frozen Chinook salmon

Creator:: Osman, Hussein Osman Ahmed
Resource Type:: Dissertation

Chemical and physical changes in isolated beef muscle tenderized by infusion with sodium chloride

Creator:: Suri, Balwant Rai
Resource Type:: Dissertation
Full Text:: participated in the taste tests. Special acknowledgment is accorded to Dr. Ralph Bogart of the Animal

Spectrophotometric techniques for the evaluation of frozen pink salmon

Creator:: Gupta, Gopi Nath
Resource Type:: Masters Thesis
Full Text:: Report. Department of the Interior, Fish and Wildlife Service. Branch of Conmerelal Fisheries

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:: altered from. agprosdU a»at©ly normal to the anaeroMe. typo*- Tills special respiratory tost has be©n

Relationship between visual grades and instrumental color determinations of frozen strawberries

Creator:: Shah, Jayantilal Nemchand
Resource Type:: Dissertation
Full Text:: during the course of the investigations and preparation of the thesis. Special thanks are due to Dr

Investigation of proteolysis brought about by extracts from filbert nuts

Creator:: Parpia, Husain Ali Bhimjee
Resource Type:: Dissertation
Full Text:: of Dr» George &., Richardson, Professor of Dairy Husbandry and Chemistry. Special thanks are due

Expression of oil from dried fish meal

Creator:: Einarsson, Hjalti
Resource Type:: Masters Thesis
Full Text:: ia poultry feed and discoveries of vitamin B^ S:a^ 0*her recent growth factors have been of special

Processing treatments to extend the storage time of frozen pink salmon

Creator:: Mathers, John Hamilton
Resource Type:: Masters Thesis
Full Text:: storing of fillets of some Pacific Morthwest fish. United States Department of the Interior. Special

The effect of reducing microorganisms on the rate of color development in cured meat

Creator:: Kalle, Gurudutt Pandurang
Abstract:: The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors. Yeasts, bacilli, and streptococci were found to be predominately present in a cover...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

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

The validity of peroxide values and optical densities as measures of the quality of frozen Chinook salmon

Chemical and physical changes in isolated beef muscle tenderized by infusion with sodium chloride

Spectrophotometric techniques for the evaluation of frozen pink salmon

Relation of fresh fruit quality factors to the canning quality of the Italian prune

Relationship between visual grades and instrumental color determinations of frozen strawberries

Investigation of proteolysis brought about by extracts from filbert nuts

Expression of oil from dried fish meal

Processing treatments to extend the storage time of frozen pink salmon

The effect of reducing microorganisms on the rate of color development in cured meat

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