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...
Published December 1948. 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
Published July 1944. 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
Published July 1944. 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
The yellow discoloration in canned oysters, which appeared after several months of storage, has been proven to be due to carotenoid pigments which were contained in the liver of the oyster. It was found after making carbon disulfide extractions of the liver and of the discolored tissue from canned oysters...