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Filtering by: Creator Mayfield, Edwin P. Jr. Decade 1950-1959 Degree Field Food Technology

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:

, and'to Dr. P.. R. Elliker, Professor of bacteriology, for allowing the use of bacteriological
Comparison of certain mycostatic agents used with various packaging films in refrigerated preservation of emperor grapes

Creator:

Walker, Wilfrid Allan

Resource Type:

Masters Thesis

Full Text:

* Boblnsoa io$ MB ad vied eiiiieeralns Dooleidtt Q and Its epplleatloat Br« J,0«S* tl f«p the statistical
The comparative effect of cations and anions on the firming of brined cherries

Creator:

Narula, Prem Nath

Resource Type:

Masters Thesis

Full Text:

by several authors like Stiles and Jorgensen (78, pp#420*434)| Osterhaut (63, p,500) and Kabo (42
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:

market. The Willamette Valley is the largest single producing area? accounting for about 75 P©** cent