Published April 1936. 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
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
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
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...
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.
This work consolidates from many sources features of the fresh frozen shrimp industry in terms of its product volume, value, growth trends and position relative to other Oregon seafood commodities. Market structure and functions are described as the product moves from the fisherman through the processor, broker, wholesaler and retailer...
Published March 1954. 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
Published September 1956. 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
Published October 1938. 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
Heat treated orange juice, both pasteurized and concentrate, are being increasingly
consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by
curbing the growth of microorganisms; and to inactivate pectin methylesterase, which
demethylates pectin and leads to cloud loss in the juice. However, because...
Published April 1943. 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