"After writing this thesis I have drawn for my
conclusion that cereal breakfast foods as a class
are nutritious, convenient, and reasonably economical
foods and should have a very important place in the diet."--Conclusion
Several experiments were carried out on Coturnix coturnix
japonica to investigate the effect of selection for growth on a protein
deficient ration. A level of 27% protein was found to be optimum for
three different strains and 17.8% was the lowest protein level used
that allowed for growth and accordingly...
The effect of increased egg consumption on plasma
cholesterol levels and its distribution among lipoproteins and
Apolipoprotein A-I/A-II ratios of high density lipoprotein
subfractions in individuals who did and did not demonstrate response
in plasma cholesterol levels was studied in 20 healthy middle-aged
men (30-55 years of age) for three...
Published June 1969. 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
There is no article of food more commonly used
in all parts of the world than the egg. It can be
served in so many ways and has such a high nutritive
value that it is universally used as a food, by the
uncivilized native as well as the most...
There is probably no article of diet of animal
origin more commonly eaten in all countries or served
in a greater variety of ways than eggs. Milk is the
nearest rival and it resembles eggs in that both are
intended by nature for food for the young. Although
not a...
The characteristics of Northern squawfish
(Ptychocheilus oregonensis) and the feasibility of utilization
of this species for human consumption were investigated. In
the first experimental phase, the iced storage characteristics
of squawfish were determined. Quality changes were monitored
over 24 days of storage by chemical, physical, microbiological
and sensorial methods of...
Published October 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
Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...