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Creator:: Yang, Ho-Ya, 1912-
Abstract:: Ten, twenty, and thirty percent of dextrose were used in place of sucrose to preserve the Maraschino-type cherries because of the expectation that the smaller sized molecules would enter the cherry tissue more readily and thus increase the weight and volume of the fruit. Other samples, sucrose and percent dextrose...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF TJI OF Ho-ya Yang L.. S. Food Industries

Creator:: Yang, Ho-Ya, 1912-
Abstract:: Spectrophotometric and chromatographic methods were employed to study the principal pigments in Evergreen blackberries and Alicante Bouschet grapes. Observations were made on the following items: 1. Juices expressed from the grape and blackberry 2. Principal pigments isolated from the grape and blackberry. 3. Wines made from the grape and blackberry....
Resource Type:: Dissertation
Full Text:: PIGMTTS IN EVERGREEN BLACKBERRIES MiD ALICMTTE BOUSC}tET GRAPES by HO-YA YARG A TBESIS submitted to

Creator:: Wiegand, Ernest Herman, 1886-, Yang, Ho-Ya, 1912-, and Oregon State College. Agricultural Experiment Station
Abstract:: Published June 1945. 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:: Technical Report
Full Text:: . FRESTIVATION CF APPLE CIDEF A1D FRUIT JUICES by Ernest T. tEgand and Ho-Ya Yang Food Industries Department

Creator:: Oregon State College. Agricultural Experiment Station, Wilster, G. H. (Gustav Hans), 1893, and Yang, Ho-Ya, 1912-
Abstract:: Published November 1941. 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:: Technical Report
Full Text:: CULTURED CREAM by G. H. Wilster and. Ho-ya Yang Department of Dairy Husbandry Oregon Agricultural

ScholarsArchive@OSU