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Fruit
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Food Technology
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The effects of dehydration methods upon physical characteristics of apples
Creator:
Date, Waman Bhaskar
Resource Type:
Masters Thesis
Full Text:
nation's
fruit
crop, al* though compared to foods processed by other means, they may not present a very
Rapid sugar extraction procedures for the analysis of fresh and processed fruits
Creator:
Kitson, John Aidan McCreery
Resource Type:
Masters Thesis
Full Text:
also made to the British Colujabia Canned Foods Association} to Sunoca
Fruit
Products Limited^ Summer
A method of preparing fruit concentrates for use in enology
Creator:
Filz, William Francis
Resource Type:
Masters Thesis
Full Text:
A METHOD OF PREpARXNCfr
FRUIT
OOMOBKTRATBS FOR USE IK EHOLOOY
Effects of ingredients and preparation procedures upon commercial type frozen fruit puree desserts
Creator:
Lundeen, Glen Alfred
Resource Type:
Masters Thesis
Full Text:
COiaiaSHGIAL TYPE PBOZEM
FRUIT
PUREE DESS1RTS by GLIM ALFRBD LmmW A fHSSIS sub flitted to odmow STATS
Effect of different preparation treatments of the flavor and ascorbic acid content of Mexican lime juice after frozen storage
Creator:
Osman, Hussein Osman Ahmed
Resource Type:
Masters Thesis
Full Text:
(Citrus aurantifolia). 2. The large fruited limes, or the Tahiti group. The
fruit
is much larger and
Color estimation of frozen strawberries by reflectionmeter, spectrophotometer, and visual grading
Creator:
Shah, Jayantilal Nemchand
Resource Type:
Masters Thesis
Full Text:
colors special emphaais bei^g; applied to the canning Industry. Dif- ferent regions of tomato
fruit
The effect of temperature and length of storage on palatability, color and vitamin changes in canned citrus and tomato products
Creator:
Cain, R. F. (Robert Farmer), 1917-2008
Resource Type:
Dissertation
Full Text:
Arizona grape«»
fruit
juice stored at 70° P. for 18 months reported a linear loss of ascorbic acid at
Objective determination for consistency of tomato juice
Creator:
Yue, Thomas Tah-yu
Resource Type:
Masters Thesis
Full Text:
and George L. Marsh*
Fruit
and vegetable jtdces. S.X., Avi, 1939. 5lf9p. 9. U.S. Dept. of Agrie
Flocculating agents as aids for rapid pectin determinations in preserve manufacturing
Creator:
Varseveld, George Wallace
Resource Type:
Masters Thesis
Full Text:
making available the
fruit
samples used in the inves- tigation. ?mm OF GOOTBOTS GBB8VB& Page I
Effects of added antioxidants on the oxidation-reduction potentials of fruit and vegetable juices
Creator:
Lundeen, Glen Alfred
Resource Type:
Dissertation
Full Text:
a©tliadli©al -study of tk© osBiddtion factor in
fruit
and vegata&le jaie©©* '^e osddation
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Academic Affiliation
Food Technology
12
Food Science and Technology
3
Food and Dairy Technology
1
Advisor
Dietz, James H.
3
Cain, Robert F.
2
Worthington, Oliver J.
2
Dietz, J. H.
1
Sidwell, A. P.
1
Commencement Year
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Current results range from
1948
to
1963
View distribution
Creator
Gallop, Reginald Ambrose
2
Lundeen, Glen Alfred
2
Shah, Jayantilal Nemchand
2
Tinsley, Ian J., 1929
2
App, Jean
1
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Current results range from
1948
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1963
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Decade
1960-1969
5
1950-1959
10
1940-1949
4
Degree Field
Food Technology
[remove]
19
Degree Level
Master's
13
Doctoral
6
Degree Name
Master of Science (M.S.)
13
Doctor of Philosophy (Ph.D.)
6
Language
English [eng]
19
Non-Academic Affiliation
Oregon State University. Graduate School
19
Peer Reviewed
No
19
Resource Type
Masters Thesis
13
Dissertation
6
Rights Statement
Copyright Not Evaluated
19
Subject
Canning and preserving
5
Fruit -- Color
5
Canned fruit
3
Fruit -- Storage
3
Fruit juices
3
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