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Filtering by: Creator Merrill, Dawn C. Remove constraint Creator: Merrill, Dawn C. Contributor sim Anderson, Kim A. Remove constraint Contributor sim: Anderson, Kim A.

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  • Merrill, D. Thesis.pdf

    Creator:
    Merrill, Dawn C.
    Abstract:
    Sweet onions are valued for their unique flavor and praised for their health and dietary character. Onion sweetness is perceived as the degree of pungency decreases. Pungency can be quantitatively determined in onions by measuring enzymatically produced pyruvic acid. The onion industry quantifies a sweet onion as one having a...
    Full Text:
    Enzymatically Produced Pyruvic Acid in Sweet Onions By Dawn C. Merrill A thesis submitted to

  • Thesis Presentation.ppt

    Creator:
    Merrill, Dawn C.
    Abstract:
    Sweet onions are valued for their unique flavor and praised for their health and dietary character. Onion sweetness is perceived as the degree of pungency decreases. Pungency can be quantitatively determined in onions by measuring enzymatically produced pyruvic acid. The onion industry quantifies a sweet onion as one having a...
    Full Text:
    of pyruvic acid as an indicator of pungency in onions Presented by: Dawn C. Merrill December 9

  • Development of a colorimetric test kit to determine enzymatically produced pyruvic acid in sweet onions

    Creator:
    Merrill, Dawn C.
    Abstract:
    Sweet onions are valued for their unique flavor and praised for their health and dietary character. Onion sweetness is perceived as the degree of pungency decreases. Pungency can be quantitatively determined in onions by measuring enzymatically produced pyruvic acid. The onion industry quantifies a sweet onion as one having a...
    Resource Type:
    Undergraduate Thesis and Presentation