This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated with heat and with high pressure processing (HHP)....
This study evaluated the effects of partial cutting on stand structure and growth,
patterns of conifer regeneration, stand mortality and disease, and understory plant diversity
and abundance. Seventy-three 1/5 ha plots were established in 18 partially cut stands
throughout southeast Alaska. These stands were partially cut 12 to 96 years...