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Filtering by: Creator Schrumpf, Elaine Decade 1970-1979

Textural changes in broccoli and carrots cooked by microwave energy

Creator:

Schrumpf, Elaine

Abstract:

Carrots cooked by microwaves were judged less tender in both the core and external flesh area than those cooked by conventional boiling. Broccoli cooked by microwaves was less tender in the external layer but softer in the central flesh than that cooked conventionally. Cooking methods made essentially no difference in...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF DORIS ELAINE SCHRUMPF for the
Multiseasonal-multispectral remote sensing of phenological change for natural vegetation inventory

Creator:

Schrumpf, Barry J.

Resource Type:

Dissertation

Full Text:

change for natural vegetation inventory AN ABSTRACT OF THE THESIS OF BARRY JAMES SCHRUMPF for the
OSU theses and dissertations : 1966-1970

Creator:

Guss, Margaret Basilia

Abstract:

A departmental and author index of Masters' Theses and Doctoral Dissertations accepted by the Graduate School.

Resource Type:

Book