Index Catalog // ScholarsArchive@OSU

The blackberry frozen puree dessert

Creator:: El Maghreb, Abdel Meguid
Abstract:: This investigation was a trial to check the possibility of developing a frozen blackberry puree dessert. A blend of different varieties and selections of blackberries, as it may be expected in commercial production was preferred to provide the fruit-puree-mix. Several stabilizers bearing different commercial names were added to the fruit...
Resource Type:: Capstone Project
Full Text:: Dessert Abstract Approved 0 (Major ?roFessor§ This investigation was a trial to check the possibility of

The effect of reducing microorganisms on the rate of color development in cured meat

Creator:: Kalle, Gurudutt Pandurang
Abstract:: The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors. Yeasts, bacilli, and streptococci were found to be predominately present in a cover...
Resource Type:: Masters Thesis
Full Text:: OH THE RATE OP COLOR DEVELOPMENT IN CURED MEAT by GURUDUTT PANDUHANG ICALLE A TIISSIS

Quality evaluation of canned whole kernel corn grown in Oregon

Creator:: Loranger, Fernand
Abstract:: The purpose of this work was to analyze whole kernel corn for such factors as succulence, pericarp content and size of kernels and to check for possible relationships between these values and the subjective tests for tenderness and maturity and flavor. In addition the purpose of this investigation was to...
Resource Type:: Masters Thesis
Full Text:: KERNEL CORN GROW! IK OREGON by . PERNAHD LORAHGER A THESIS submitted to OREG'OH STATE

Variation in the sugar and acid content of frozen Marshall strawberries grown in different areas of the Pacific Northwest

Creator:: Yao, Ka-Teng
Abstract:: This study was undertaken to investigate the variation in the total sugar and acid content of the frozen Marshall strawberries grown in different areas of the Pacific Northwest. The samples used in this study were collected from different freezing plants located in the states of Oregon and Washington during the...
Resource Type:: Masters Thesis
Full Text:: physiology 2:195-204. 1927. 7. Culpepper, Charles V., Joseph S. Caidwell, and Hubert H. Moon. A

The effects of various calcium and pectin treatments on canned Elberta peaches

Creator:: Higby, William King
Abstract:: Experiments were conducted to establish whether or not calcium and pectin treatments might improve the typically ragged appearance of canned freestone peaches without impairing other desirable characteristics. and thereby make freestone varieties more acceptable for canning. Accordingly, Elberta peaches were subjected to three types of prepacking treatments, dipping for 30...
Resource Type:: Masters Thesis
Full Text:: PECTIl THMTMENTS OH CASHED ELBEEfA PEACHSS WILLIAM KTSQ HIGBY A THESIS submitted to OREGON

The rehydration of Blue Lake Beans as influenced by treatments preceding dehydration

Creator:: Pettit, Lynne Archer
Resource Type:: Masters Thesis
Full Text:: PRBOEDIKQ ^HYBmTION L2OTE AROHBH HETTIT A THESIS euhnitted to OKEQOM STATE COLLSOE in partial

Diffusion rate of dye in preparation of maraschino cherries

Creator:: Henney, Edward Nathan
Resource Type:: Masters Thesis
Full Text:: . Rational Aniline Division. Macconol M H. Ee® lorfc, 1934. 47p. 2, iiabler, Joseph A. GheEistry and

Relation of fresh fruit quality factors to the canning quality of the Italian prune

Creator:: Wiley, Robert Craig
Abstract:: Approximately 200 raw prunes were harvested from each of five Italian prune trees near Corvallis every three days for nine consecutive harvest dates. Forty individual fruit from each tree were drawn at random and subjected to a series of fresh fruit quality tests. For each quality factor which was measured,...
Resource Type:: Dissertation
Full Text:: and yields a little over half of the total crop produced in the Pacific Jiorthrost* The Italian

Effect of holding time at 72 ̊F. on the heat resistance of bacterial spores

Creator:: Sato, Kunito
Resource Type:: Masters Thesis
Full Text:: BACTERIAL SPORES (P. A. 3679) by KUMTO SATO A THESIS submitted to OREGCM STATE COLLEGE in

Quality evaluation of canned bush snap beans grown in Oregon

Creator:: Arat, Mehmet Arif
Resource Type:: Masters Thesis
Full Text:: sHiffi* BEAMS mom m OHEGOM A THESIS submittQd to OREGOH

ScholarsArchive@OSU

The blackberry frozen puree dessert

The effect of reducing microorganisms on the rate of color development in cured meat

Quality evaluation of canned whole kernel corn grown in Oregon

Variation in the sugar and acid content of frozen Marshall strawberries grown in different areas of the Pacific Northwest

The effects of various calcium and pectin treatments on canned Elberta peaches

The rehydration of Blue Lake Beans as influenced by treatments preceding dehydration

Diffusion rate of dye in preparation of maraschino cherries

Relation of fresh fruit quality factors to the canning quality of the Italian prune

Effect of holding time at 72 ̊F. on the heat resistance of bacterial spores

Quality evaluation of canned bush snap beans grown in Oregon

Limit your search

Academic Affiliation

Advisor

Commencement Year

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search