Throughout history, the supply of foods necessary to
bodily sustenance has been an engrossing if not altogether
profitable occupation. Exception may be taken to the
use of this term, but when we consider the number of laboring families whose first and greatest aim is to meet the
call of the...
Published November 1962. 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
The purpose of the research project was to teach the management
of perpetual and periodic inventory systems to university students in
the field of food systems management through the use of a microcomputer
software program developed for this purpose. The objective
of the study was to determine the classroom simulation's...
Personal preparedness and self-‐reliance have been themes of The Church of Jesus Christ of Latter-‐day Saints since its early days as an organized religion. These themes are still strong and vibrant today and one of their key aspects is the practice of food storage. Personal and familial preparation for problems...
Published March 1935. 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
A study has been made of the interrelations between certain of the physical and biochemical changes in three varieties of pears during storage and ripening. The metabolic changes which occurred in the fruit during cold temperature storage were found to influence with development of certain characteristics associated with dessert quality...
These studies focused on maximizing the nutrition and safety of raw whole
muscle beef while minimizing quality and shelf-life alteration. The first study used
response surface methodology to predict fluid loss from injected beef strip loins and
steaks as influenced by levels of salt and sodium phosphates (SP) in the...
High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 days. Samples of pasteurized 2% milk were collected at six time points from all nine...