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Relationship between visual grades and instrumental color determinations of frozen strawberries

Creator:: Shah, Jayantilal Nemchand
Resource Type:: Dissertation
Full Text:: Color measurement of other food products. . 9 Use of artificial lighting in visual grading

Freezing cooked and prepared foods

Creator:: Oregon State College. Agricultural Experiment Station, Miller, Ruth C., Kolshorn, Agnes (Agnes M.), and Wiegand, Ernest Herman, 1886-
Abstract:: Published January 1951. 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
Resource Type:: Technical Report
Full Text:: frozen foods offer the consumer. With the tendency toward time-saving methods in home food preparation

Effects of four handling methods on acceptability and safety of two commercially prepared frozen entrees as served in a residence hall

Creator:: Burwell, Frances Elizabeth
Abstract:: Effects of four handling methods with varying holding times and temperatures on the acceptability and safety of two commercially prepared frozen entrees, tuna and noodles and chicken al a king, as used in a residence hall were studied. The four methods were: I. oven heated and served at once; II....
Resource Type:: Masters Thesis
Full Text:: Aspects of Frozen Food 15 Problems Related to Institutional Use of Frozen Food 22 III. PROCEDURE IV

Freezing convenience foods that you've prepared at home

Creator:: Raab, Carolyn A., Oehler, Nellie, Oregon State University. Extension Service, Washington State University. Extension Service, and University of Idaho. Extension Service
Abstract:: How to prepare home-cooked foods for freezing, preserve food quality in frozen storage, and retain quality during thawing and reheating. Covers baked products and doughs, main dishes and meals, eggs, sandwiches, soups, fruit dishes, vegetable dishes, and desserts and sweets. Includes food safety guidelines for thawed frozen foods and for...
Resource Type:: Technical Report
Full Text:: , freezer bags, heavy-duty aluminum foil, and coated freezer paper to preserve the quality of frozen food

Investigations leading to the establishment of grades for dried foods

Creator:: Lau, Shiu Chi
Resource Type:: Masters Thesis
Full Text:: - Head of Department of Food Indja/tries In Charge of Major -y^jf —I. . fa. .w -*fr IT

Some microbiological studies of non- and partially precooked frozen foods with particular reference to the presence of coliform staphylococci and salmonella groups

Creator:: Tanner, William Scott
Resource Type:: Masters Thesis
Full Text:: frozen foods were examined for the presence of food-poisoning staphylococci (Micro- coccus qgenes

Development of a supervisor's manual for employee training in sanitary food production in the frozen fruit and vegetable industry

Creator:: Eddy, Victoria Jean
Abstract:: This study describes the development and analysis of a manual for management and supervisory personnel involved with employee training programs in sanitary food production in the frozen fruit and vegetable industry. The physical aspects of the plant, microbiology of frozen foods, and employee training are discussed in relationship to the...
Resource Type:: Masters Thesis
Full Text:: MANUAL FOR EMPLOYEE TRAINING IN SANITARY FOOD PRODUCTION IN THE FROZEN FRUIT AND VEGETABLE INDUSTRY

Recovery of Escherichia coli from freeze dried model systems

Creator:: Hirway, Sumesh Chandra
Resource Type:: Masters Thesis
Full Text:: the survival of food poison- ing bacteria in frozen foods. Their observations are: (1) there is

The viscosity of pectin extracts of loganberries and peaches as related to the quality of the frozen product

Creator:: Aref, Moustafa
Resource Type:: Masters Thesis
Full Text:: ................. 10 6. Extraction of pectin*............... 12 7. Drip as an index for quality of frozen fruits

A study of the effect of break-point chlorination on the quality of frozen apples

Creator:: Erfan, Mahmoud
Resource Type:: Masters Thesis
Full Text:: swells developed in this large lot* fhe introduction into canning and frozen food plant water

ScholarsArchive@OSU

Relationship between visual grades and instrumental color determinations of frozen strawberries

Freezing cooked and prepared foods

Effects of four handling methods on acceptability and safety of two commercially prepared frozen entrees as served in a residence hall

Freezing convenience foods that you've prepared at home

Investigations leading to the establishment of grades for dried foods

Some microbiological studies of non- and partially precooked frozen foods with particular reference to the presence of coliform staphylococci and salmonella groups

Development of a supervisor's manual for employee training in sanitary food production in the frozen fruit and vegetable industry

Recovery of Escherichia coli from freeze dried model systems

The viscosity of pectin extracts of loganberries and peaches as related to the quality of the frozen product

A study of the effect of break-point chlorination on the quality of frozen apples

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