Index Catalog // ScholarsArchive@OSU

Oregon vegetable digest ; Vol. 14 No. 1

Creator:: Oregon State University. Agricultural Experiment Station, Frazier, W. A., Baggett, James R., Sidor, Ted, Vittum, M. T., Ohling, Heike, and Pumphrey, Floyd V.
Abstract:: Published January 1965. 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:: Other
Full Text:: carrots hold promise for· the future, but are n9t yet available beyond small trial lots. W-5, a new

Oregon vegetable digest ; Vol. 15 No. 2

Creator:: Oregon State University. Agricultural Experiment Station, Frazier, W. A., Baggett, James R., Mack, H. J., Duncan, A. A., Varseveld, George W., Sistrunk, W. A., Rodger, J. B., Bullock, Richard M. (Richard Melvin), 1918-, Vaughan, E. K., Sidor, Ted, and Ohling, Heike
Abstract:: Published April 1966. 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:: Other
Full Text:: personnel and growers; and of county agents in various counties of the state. ' --W. A. Frazier, J. R

Oregon vegetable digest ; Vol. 14 No. 2

Creator:: Oregon State University. Agricultural Experiment Station, Smith, Robert L., Bullock, Richard M. (Richard Melvin), 1918-, Mack, H. J., Frazier, W. A., Duncan, Andrew A., Sidor, Ted, Vittum, M. T., Ohling, Heike, and Crowell, H. H.
Abstract:: Published April 1965. 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:: Other
Full Text:: . . - I ~ ,of years of research. Chang, ,~ 'ilkJ ing conditions have recently ~~ "~\ ,',) W intensified

Lane County historian ; Vol. XI No. 3 (Fall 1966)

Creator:: Lane County Pioneer Historical Society (Or.)
Abstract:: Gerald W. Williams Collection
Resource Type:: Book
Full Text:: preaching services. He was a lonely, awesome figure dressed in black, with a flowing cape and a w i d e

An enzymatic method for the removal of diacetyl from fermented beverages

Creator:: Whinery, Janet
Abstract:: The presence of diacetyl in sufficient concentrations to cause off-flavor in beer is a serious economic problem affecting the brewing industry. Research was carried out in an attempt to provide an industrially acceptable method for reducing diacetyl to safe levels in beer, with additional applications to frozen concentrated orange juice,...
Resource Type:: Masters Thesis
Full Text:: . W. E. Sandine The presence of diacetyl in sufficient concentrations to cause off-flavor in beer is

The calf and yearling in 4-H dairying [1967]

Creator:: Cleveland, George W.
Abstract:: Your 4-H dairy calf will provide you with a wonderful and worthwhile experience. You will gain new knowledge and skills through real life experiences and will realize the satisfaction and dignity of work. As you care for your calf daily, you will learn the true meaning of responsibility. The calf...
Resource Type:: Learning Object
Full Text:: Guernsey Cattle Club, Peter- borough, New Hampshire 03458 Ayrshire Breeders' Association Brandon

Aspects of the autecology of the plethodontid salamander, Aneides ferreus (Cope)

Creator:: McKenzie, Donald Samuel
Abstract:: Laboratory experiments and simulated field conditions were utilized to gain a better understanding of the ecology of the clouded salamander. Animals collected in western Oregon were utilized for studies in habitat selection, where it was shown that there was a significant pattern of selection of litter types (rock, bark, and...
Resource Type:: Dissertation
Full Text:: moral support. Appreciation is further extended to Professor Frank M. Beer and Drs. William W

The electrical properties of vanadium pentoxide

Creator:: McCulloch, John Cameron
Abstract:: The dc conductivity of single crystals of vanadium pentoxide was measured in the three crystallographic directions. The temperature range examined was -165°C to +25°C. The activation energy of the conduction process was isotropic and found to be .56 ev. The conductivity was anisotropic. Measurements of the Hall effect were attempted...
Resource Type:: Masters Thesis
Full Text:: addition, I arn grateful to Dr. W. J. Fredericks for his valuable suggestions regard- ing the Hall

The concentration profile of diffused radio-active antimony in a silicon-dioxide layer

Creator:: Khanna, Satya Pal
Abstract:: The selective masking effect of a thermally grown layer of silicon dioxide has been widely utilized as a technique for controlling the geometry and impurity concentration in semi-conductor device technology. It is also recognized that the passivation of the silicon surface by the vitreous silicon dioxide envelope protects the underlying...
Resource Type:: Masters Thesis
Full Text:: and a solution of Apiezon W wax in toluene was applied with a brush to the untaped portion of

High temperature processing of pork : a review

Creator:: Davidson, William D. and Oregon State University. Agricultural Experiment Station
Abstract:: Published September 1968. 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:: CHILLING SHIPMENT 25 4 SHIPMENT Mandigo, R. W. (1967) 146 day curing time is used here as an

ScholarsArchive@OSU

Oregon vegetable digest ; Vol. 14 No. 1

Oregon vegetable digest ; Vol. 15 No. 2

Oregon vegetable digest ; Vol. 14 No. 2

Lane County historian ; Vol. XI No. 3 (Fall 1966)

An enzymatic method for the removal of diacetyl from fermented beverages

The calf and yearling in 4-H dairying [1967]

Aspects of the autecology of the plethodontid salamander, Aneides ferreus (Cope)

The electrical properties of vanadium pentoxide

The concentration profile of diffused radio-active antimony in a silicon-dioxide layer

High temperature processing of pork : a review

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