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Dairy Technology
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Changes in the nitrogenous constituents of beef as induced by pre-heating and irradiation and storage for eighty days
Creator:
Bautista, Flordeliza Ramirez
Resource Type:
Masters Thesis
Full Text:
MASTER OF SCIfflCE June 1959 APPROVED; jocfta Associate Professor of Food and
Dairy
Technology
Effect of certain field and processing factors on the texture of Blue Lake green beans
Creator:
Sistrunk, William A.
Resource Type:
Dissertation
Full Text:
1959 APPROVED: Associate Professor of Food and
Dairy
Technology
In Charge of Major Head of
Occurrence and control of the brown precipitate defect in making cottage cheese
Creator:
White, Richard Jean
Resource Type:
Masters Thesis
Full Text:
. Journal of the Society of
Dairy
Technology
12(1)J37. 1959.
The effect of ionizing radiations on the storage stability of hydrogenated shortening treated with certain antioxidants
Creator:
Chandrasekharappa, Gowdara
Resource Type:
Masters Thesis
Full Text:
MASTER OF SCISMGE June I960 APPROVED; Associate Professor of Food and
Dairy
technology
Xn Charg
Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork
Creator:
Korten, Charles William
Resource Type:
Masters Thesis
Full Text:
fiairy
Technology
W" niLit"-1 'i ^Tunffiiiajjiniiifiiti i«r«T «• ; i.-.Trr/rT
Radiation pasteurized shrimp and crabmeat
Creator:
Scholz, Dorothy June
Resource Type:
Masters Thesis
Full Text:
Technology
In Charge of Major Head of Department of Fdbd and
Dairy
Technology
Chairman of ScKeo^T
The effect of methylation upon the antioxidant and chelation capacity of quercetin and dihydroquercetin in a lard substrate
Creator:
Crawford, David Lee
Resource Type:
Masters Thesis
Full Text:
MASTER OF SCIEHCE June 1961 APPROVED: 77 Associate Professor of Pood and
Dairy
Technology
In
Color and pigments of packaged refrigerated beef
Creator:
El-Badawi, Ahmed Adel Ismail
Resource Type:
Masters Thesis
Full Text:
Technology
Head of Department of Pood and^D^iry
Technology
'rgrfirrcrrrrrirrr nr ihw^Viji, win.nm
Relationship of the organoleptic to chemical methods for measuring intensity of oxidized flavor in milk fat
Creator:
Lillard, Dorris Alton
Resource Type:
Masters Thesis
Full Text:
June 1961 APPROVED: san^Pr Assistanlr Professor of Fo^^and
Dairy
Technology
In Charge of Major
The ripening of cheddar cheese made with rennet as compared with a rennet-like substitute
Creator:
Maragoudakis, Michael Emmanuel
Resource Type:
Masters Thesis
Full Text:
technology
InvCha3?ge of Majof Head of Department of Food/said
Dairy
fechnology *» ly'nin 'T.gsav?iit^i
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Academic Affiliation
Food and Dairy Technology
24
Food Science and Technology
1
Advisor
Richardson, G. A.
4
Cain, Robert F.
3
Sinnhuber, Russell O.
3
Yang, H. Y.
3
Day, Edgar Allen
2
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Advisors
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Commencement Year
Commencement Year range begin
–
Commencement Year range end
Current results range from
1958
to
1966
View distribution
Creator
Bautista, Flordeliza Ramirez
1
Chandrasekharappa, Gowdara
1
Crawford, David Lee
1
El Badawi, Ahmed Adel Ismail
1
El Miladi, Samir Salem
1
more
Creators
»
Date
Date range begin
–
Date range end
Current results range from
1958
to
1966
View distribution
Decade
1960-1969
20
1950-1959
5
Degree Field
Food and Dairy Technology
22
Dairy Technology
3
Degree Level
Master's
23
Doctoral
2
Degree Name
Master of Science (M.S.)
23
Doctor of Philosophy (Ph.D.)
2
Language
English [eng]
25
Non-Academic Affiliation
Oregon State University. Graduate School
25
Peer Reviewed
No
25
Resource Type
Masters Thesis
23
Dissertation
2
Rights Statement
Copyright Not Evaluated
25
Subject
Radiation sterilization
4
Beef
3
Milk -- Analysis
3
Antioxidants
2
Food additives
2
more
Subjects
»