Index Catalog // ScholarsArchive@OSU

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

Creator:: Teo, Alex Yeow-Lim
Resource Type:: Masters Thesis
Full Text:: pathogenic bacteria in dairy products AN ABSTRACT OF THE THESIS OF Alex Yeow-Lim. Teo for the degree of

Trends in the production methods and utilization of milk in the United States and certain foreign countries

Creator:: Young, Jameson
Resource Type:: Masters Thesis
Full Text:: SCIENCE December 1948 APPRTT) Prcfesor of Dairy Husbandry in Ch.rge of Major iead of Department

Efficiency of certain flavone-type compounds as antioxidants for dairy products

Creator:: Erickson, David Rae
Resource Type:: Masters Thesis
Full Text:: Antioxidants For Diary Products EFFICIENCY OF CERTAIL\1 FLkVONE-TYPE COPCJUNDS AS ATIC]DAiftS FCR DAIRY PR

Actaldehyde production and utilization by lactic cultures

Creator:: Keenan, Thomas William
Abstract:: Acetaldehyde is known to be responsible for the green or yogurt-like flavor defect of lactic cultures. This study was undertaken to extend the knowledge of acetaldehyde production and utilization by microorganisms normally found in mixed-strain butter cultures. It is anticipated that the resulting information will contribute to a more thorough...
Resource Type:: Masters Thesis
Full Text:: end- product of homofermentative lactic streptococci. Pure lactic acid is odorless and non

Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Creator:: Walradt, John Pierce
Abstract:: The development of synthetic culture flavors for use in dairy products such as sour cream, cottage cheese, butter, and buttermilk has created the need for a rapid quantitative analysis for the synthetic flavor concentrates. An internal standard gas chromatographic method has been developed which is capable of +10% accuracy for...
Resource Type:: Masters Thesis
Full Text:: ) Title: QUANTITATIVE GAS CHROMATOGRAPHIC ANALYSIS OF SYNTHETIC DAIRY CULTURE FLAVORS Abstract

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Creator:: Cavazos, Sergio Flores
Abstract:: The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw shrimp and pH in the raw shrimp and cooked meat was observed. The levels...
Resource Type:: Masters Thesis
Full Text:: indices of quality. Shrimp, being such an important marine product, has been investigated

Canning of fish in oil spiced according to Indian taste

Creator:: Parpia, Husain Ali Bhimjee
Resource Type:: Masters Thesis
Full Text:: spiced product. Some plain raediusa, without spices> was also prepared for use as control in th

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Creator:: Culbertson, Jeffry Dean
Abstract:: The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
Resource Type:: Masters Thesis
Full Text:: , has been under investigation for several years. Normally, preservation of such concentrates

Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon

Creator:: Stout, Roy Edgar, 1913-
Resource Type:: Masters Thesis
Full Text:: desired to study the effects brought about by feeding dairy cows alfalfa hay as a sole ration and

Trends in the integration of cooperative dairy products marketing channels in the Pacific Northwest

Creator:: Hoobler, Sharon Quinten
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

Trends in the production methods and utilization of milk in the United States and certain foreign countries

Efficiency of certain flavone-type compounds as antioxidants for dairy products

Actaldehyde production and utilization by lactic cultures

Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Canning of fish in oil spiced according to Indian taste

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon

Trends in the integration of cooperative dairy products marketing channels in the Pacific Northwest

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