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Creator:: Marks, Stephen C. and Oregon State University. Extension Service
Abstract:: Published May 1972. 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:: furtherance of the Acts of Congress of May 8 and June 30, 1914. CONTENTS Page Introduction. 1 Food

Creator:: Johnson, A. Grace and Oregon Agricultural College. Extension Service
Abstract:: Published August 1916. 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:: College Extension Service R D. HETZEL Director DEPARTMENT OF DOMESTIC SCIENCE Food for the Family A

Creator:: Armbruster, Walter J. and Oregon State University. Cooperative Extension Service
Abstract:: Published September 1969. 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:: I t) .) 5- Potential Growth for Oregon's Food Processing Industry

Creator:: Clark, Ava Milam, 1884-1976, Turley, Anna M., Cowgill, Helen Julia, and Oregon Agricultural College. Extension Service
Abstract:: Published January 1916. 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:: realize that, considering the problem merely from the economic view point, it is wise to provide food for

Creator:: Calvin, Henrietta W. and Oregon Agricultural College. Extension Service
Abstract:: Published 1913. 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:: food constituents and quality; third, it must have a variety from day to day so that the appetite does

Creator:: Armbruster, Walter J. and Oregon State University. Cooperative Extension Service
Abstract:: Published June 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:: Annotated Bibliography on the Economics of Food Dehydration

ScholarsArchive@OSU