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Foods of the Pacific Northwest : project 2 : member manual

Creator:: Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, Hiller, Val, and Pacific Northwest Cooperative Extension
Abstract:: Published December 1988. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: work of the Tri-State Food/Nutrition Curriculum Committee. This committee developed the components

Fit it all together: the world of food & fitness [2005]

Creator:: Oregon State University. Extension Service
Abstract:: Reprinted October 2005. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: $3.50 FIT ITALLT3 IOGETHER The World of Food & Fitness

Fit it all together : a 4-H food & nutrition project [2005]

Creator:: Oregon State University. Extension Service
Abstract:: Reprinted October 2005. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: $3.50 FIT ITALLT3 IOGETHER The World of Food & Fitness

OSU Wine and Grape Research and Extension Newsletter : January 2009

Creator:: Oregon State University. Extension Service
Resource Type:: Other
Full Text:: ., Associate Professor, Flavor Chemistry, OSU Food Science & Technology Aroma is one of the most important

OSU Wine and Grape Research and Extension Newsletter : January 2008

Creator:: Oregon State University. Extension Service
Abstract:: Winter provides many opportunities for viticulture and enology programming across Oregon, the Pacific Northwest and beyond. The vines, although dormant, need pruning and the winery operations continue. This month, we’ve decided to focus on important considerations in both the vineyard and winery. An article on pruning operations by Dr. Patty...
Resource Type:: Other
Full Text:: Grape Maturities. Journal of Agricultural and Food Chemistry, 54: 8567-8573. In this study the effect

OSU Wine and Grape Research and Extension Newsletter : October 2008

Creator:: Oregon State University. Extension Service
Abstract:: As the 2008 growing season comes to a close, we prepared this newsletter to provide information on several research projects conducted by OSU faculty and students, address frost concerns from this fall, and showcase the OSU Viticulture & Enology undergraduate program alumni. Dr. Marcus Buchanan has a synopsis of an...
Resource Type:: Other
Full Text:: Agricultural and Food Chemistry, 54: 8510-8520. Cohen, S.D., Tarara, J.M. and Kennedy, J.A. 2008. Assessing

OSU Wine and Grape Research and Extension Newsletter : April 2009

Creator:: Oregon State University. Extension Service
Resource Type:: Other
Full Text:: Osborne, Ph.D.James Osborne, Ph.D. Extension Enologist Oregon State University Dept. of Food Science and

4-H geology member guide [2011]

Creator:: Oregon State University. Extension Service
Abstract:: Geology (Geo, Geos = the earth) is a science that deals with the history of the earth and its life as recorded in the rocks. Geology utilizes the principles of physics, chemistry, astronomy, zoology, botany, and others in its studies. There are many specialties or fields of study in geology,...
Resource Type:: Other
Full Text:: life as recorded in the rocks. Geol-ogy utilizes the principles of physics, chemistry, astronomy

Fish smoking procedures for forced convection smokehouses

Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service, Oregon State University. Sea Grant College Program, and Hatfield Marine Science Center
Abstract:: Disclaimer: Most of the experimental work referred to in this publication was conducted using an AFOS Mini Kiln of British origin. Although this smoker quite effectively demonstrates the operating characteristics of a modern horizontal flow smoker designed for fish, it is not the only good equipment option available to smoked...
Resource Type:: Technical Report
Full Text:: spoilage bacteria or render them harmless by altering the chemistry of the food these spoilage organisms

4-H beef project [1993]

Creator:: Jeffreys, Bradford J., Zollinger, William A., Mills, Randall R., and Oregon State University. Extension Service
Abstract:: This publication is adapted from 4-H Beef Project, originally prepared by Dean Frischknecht, Extension animal scientist emeritus; Guy Reynolds, Extension veterinarian emeritus; and Duane P. Johnson, Extension specialist, 4-H and Youth Development. Portions of the fitting and showing section are reproduced with the permission of the Angus Joumai, 3201 Frederick,...
Resource Type:: Learning Object
Full Text:: Extension agent, livestock and 4-H. The nutritional information included in the section "Beef—a Food

ScholarsArchive@OSU

Foods of the Pacific Northwest : project 2 : member manual

Fit it all together: the world of food & fitness [2005]

Fit it all together : a 4-H food & nutrition project [2005]

OSU Wine and Grape Research and Extension Newsletter : January 2009

OSU Wine and Grape Research and Extension Newsletter : January 2008

OSU Wine and Grape Research and Extension Newsletter : October 2008

OSU Wine and Grape Research and Extension Newsletter : April 2009

4-H geology member guide [2011]

Fish smoking procedures for forced convection smokehouses

4-H beef project [1993]

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