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Yang, Ho-Ya, 1912-
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The effect of dextrose upon weight and volume in the manufacture of maraschino-type ch...
Spectrophotometric and chromatographic studies of the principal pigments in evergreen ...
Preservation of apple cider and fruit juices
Report on wine tasting: No. 4
Cherry brining and finishing
Analysis of Oregon grapes for Oregon wines
Suggestions for cherry brining
Preparation and uses of cultured cream
Connectivity among straits of the northwest Pacific marginal seas
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Academic Affiliation
Food Industries
2
College of Oceanic and Atmospheric Sciences
1
Advisor
Wiegand, E. H.
1
Wiegand, Ernest H.
1
Commencement Year
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–
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Current results range from
1940
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1944
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Unknown
7
Creator
Yang, Ho Ya, 1912
8
Oregon State College. Agricultural Experiment Station
4
Brekke, John E.
2
Ross, Edward
2
Cho, Yang Ki
1
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Date
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Current results range from
1940
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2009
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Decade
2000-2009
1
1970-1979
1
1960-1969
1
1950-1959
2
1940-1949
4
Degree Field
Food Industries
2
Degree Level
Doctoral
1
Master's
1
Degree Name
Doctor of Philosophy (Ph.D.)
1
Master of Science (M.S.)
1
Language
English [eng]
9
Non-Academic Affiliation
Oregon State University. Agricultural Experiment Station
5
Oregon State University. Graduate School
2
Peer Reviewed
Yes
5
No
2
Resource Type
Technical Report
6
Article
1
Dissertation
1
Masters Thesis
1
Rights Statement
Copyright Not Evaluated
8
In Copyright
1
Subject
Cherry -- Preservation
2
Blackberries
1
Canning and preserving
1
Cherry -- Processing
1
Dextrose
1
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