Index Catalog // ScholarsArchive@OSU

Reduction of microbial population of seafood by radiation pasteurization

Creator:: East, Dorothy May
Resource Type:: Masters Thesis
Full Text:: to Dr. Margaret Finclse, Head of the Department of Foods and Nutrition, for her interest

A determination of calcium in the diets of a cooperative house and a dormitory at Oregon State College

Creator:: Redelings, Elizabeth Abbott
Resource Type:: Masters Thesis
Full Text:: duppoH e^&oot m dat«d9d l© pm'&m%$, m& tarn v%%bifa&m& of ©ssieta ^al'«^0. 01.11 2&&F6&$& fell

The growth response of young albino rats to graded amounts of crystalline vitamin B₁

Creator:: Johnson, Alfaretta Clara
Resource Type:: Masters Thesis
Full Text:: @-p©yt.*» aaiif of ffoo&e aria Eiatritioaj ©r* Eog©r WlXliffiOQ, Profeaeor of Sioeh©si©tr|'i ©nd

The ascorbic acid, dehydroascorbic acid and diketogulonic acid content of canned and frozen juices and beverages in relation to cost

Creator:: Jarvis, Helen Wilma
Resource Type:: Masters Thesis
Full Text:: C0W2SIKT OF CAMEP AW) EHO^E:! JUICES, ATO BTOBAOESS II RBMTIOl TO COST hj H1LSI mhm JAB¥IS A fHESIS

The thiamine values of brown, partially milled, enriched, converted and white rices

Creator:: Woo, Sang Won
Resource Type:: Masters Thesis
Full Text:: //, /f's-o AQmowummms Th© writer wishes to express her sincere appre- ciation to Dr, Margaret X

The plasma lipid and coagulation response of young men to a physical fitness program

Creator:: Lewis, Margaret Jean
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF MARGARET JEAN LEWIS for the

Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle

Creator:: Pratt, Joan Margaret
Abstract:: The effects of pre-rigor high-pressure treatment of beef semitendinosus muscle on tenderness, juiciness, and flavor were studied using both objective and subjective tests. Objective tests included Warner-Bratzler shear, myofibril protein solubility, total moisture, water-holding capacity, pH, total nitrogen, and fat content for raw and cooked samples. Total, evaporation, and drip...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Joan Margaret Pratt for the degree

An assessment of potential uses for robots in food systems

Creator:: Adams, Elaine A.
Abstract:: The purpose of this research was to determine potential job functions in the food systems industry for implementation with robots. The research objectives included (1) to isolate job functions in food systems that should be implemented with robots, (2) to identify job functions that robot manufacturers believe robots are technologically...
Resource Type:: Masters Thesis
Full Text:: graduate committee members, Dr. Margy Woodburn, Dr. Margaret Moore and Dr. John Block, for their time

Changes in concentrations of riboflavin in human blood fractions following test doses of the vitamin

Creator:: Moon, Soo Jae
Resource Type:: Masters Thesis
Full Text:: The mthw wishes to express her sincere appreciation to Dr* Betty E» Hawthorne for her careful

The phospholipids in human blood fractions

Creator:: Betshart, Antoinette Alice
Abstract:: Although there is information available on the distribution of phospholipids in human serum and red cells, very limited data have been reported for white cells and platelets. To the knowledge of the author, no data have been reported on the distribution of phospholipids among the four blood fractions, of individual...
Resource Type:: Masters Thesis
Full Text:: E. Hawthorne for her inspirational guidance throughout this study and in the pre- paration of

ScholarsArchive@OSU

Reduction of microbial population of seafood by radiation pasteurization

A determination of calcium in the diets of a cooperative house and a dormitory at Oregon State College

The growth response of young albino rats to graded amounts of crystalline vitamin B₁

The ascorbic acid, dehydroascorbic acid and diketogulonic acid content of canned and frozen juices and beverages in relation to cost

The thiamine values of brown, partially milled, enriched, converted and white rices

The plasma lipid and coagulation response of young men to a physical fitness program

Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle

An assessment of potential uses for robots in food systems

Changes in concentrations of riboflavin in human blood fractions following test doses of the vitamin

The phospholipids in human blood fractions

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