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Creator:: Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Published June 1981. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: frozen without sugar. However, the texture may be softer than that of fruit frozen with sugar. Some

Creator:: Oregon State University. Extension Service and Oehler, N. (Nellie)
Abstract:: Published April 1975. 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:: Other
Full Text:: desserts. Serve fruit frozen. You can freeze any fruit without sugar. The texture and flavor will vary

Creator:: Rasulpuri, Muhammad Latif
Resource Type:: Masters Thesis
Full Text:: strawberry varieties are grown in the Pacific Coast states for the fresh fruit market and for the frozen

Creator:: Black, Verna Mae
Resource Type:: Masters Thesis
Full Text:: frozen peaches or those from the home freezer are often brown or discolored. As a result, the fruit

Creator:: Wiegand, Ernest Herman, 1886- and Oregon State College. Agricultural Experiment Station
Abstract:: Published May 1937. 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:: 11 Spinach ii Bibliography 11 Table 1: Frozen Fruit Pack Table 12 Table 2: Frozen Vegetable Pack

Creator:: Lundeen, Glen Alfred
Resource Type:: Masters Thesis
Full Text:: of the Frozen Fruit Desserts D. Composition of the Forraula "A 0 A« 21 21 24 E

Creator:: Gallop, Reginald Ambrose
Abstract:: Large amounts of plant tissue are used in the production of many canned, frozen and dried foods. Some of this material is unsatisfactory in appearance and texture, despite careful processing from high quality raw materials. In the present study, the changes induced in soft fruits by controlled heating and freezing...
Resource Type:: Dissertation
Full Text:: percentage of unbroken cells in mature frozen fruit tissues (110, p. 17). 23 The vessels seem to

Creator:: Oregon State University. Extension Service, Washington State University. Extension, University of Idaho. Extension, United States. Department of Agriculture, Raab, Carolyn A., and Pacific Northwest Cooperative Extension
Abstract:: Freezing is one of the simplest and least time consuming methods of food preservation. For best quality, it is important to follow directions carefully. Color, flavor, and nutritive value can be affected by freshness of the produce selected, method of preparation and packaging, and conditions of freezing.
Resource Type:: Technical Report
Full Text:: sugar Any fruit can be frozen without sugar. However, the texture may be softer than that of fruit

ScholarsArchive@OSU