Response Surface Methodology (RSM) was used to study the effect
of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7
% T.A.) on sensory qualities and desirability of blackberry juice
drinks. Three blackberry juice levels (10%, 15%, and 20%) were used
to study the influence of juice flavor on...
This circular describes research activities of the Oregon State College School of Engineering during the school years 1958-59 and 1959-60. These activities are listed according to the engineering department in which the research is carried out. In each department section are described facilities of the department, research projects, and graduate...