Index Catalog // ScholarsArchive@OSU

Creator:: Oregon State University. Extension Service, Cannon, Caroline, Aune, Pat, and Lewis, Margaret J.
Abstract:: Published September 1993. 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:: EMERGENCY FOODS Canned Meat C. Cannon, P. Aune, and M

Creator:: Oregon State University. Cooperative Extension Service, Mikesh, Verna A., and Nelson, Leona S.
Abstract:: Published May 1971. 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:: :40Ps11 .7 Meat ;I : .Meat Foods and Meat And Meat Foods Meat is pork, beef, veal, lamb, and venison

Creator:: Oregon Agricultural College. Extension Service
Abstract:: Published October 1917. 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:: College Extension Service 0. D. CENTER Director School of Home Economics Substitutes for Meat

Creator:: Schultz, H. W. (Harold William), 1910- and Oregon State College. Agricultural Experiment Station
Abstract:: Published June 1957. 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:: factors which constitute quality of meat, tenderness is without doubt the one which is outstanding in

Creator:: Oregon State College. Federal Cooperative Extension Service, Oliver, A. W. (Alfred Weaver), 1894-, and Harvey, E. W. (Edward Winslow), 1911-
Abstract:: Published December 1952. 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:: qualities to the products. Most cured meat and fish is smoked to aid in preserving and to add flavor. Two

Creator:: Oregon State College. Federal Cooperative Extension Service, Coyle, B. W., and Breithaupt, L. R. (Le Roy), 1886-
Abstract:: Published May 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:: , Deschutes, Grant, Harney, Jefferson, Klamath, and Lake. Oregon's Meat. Animals and Wool1 1925-1951

Creator:: Oregon State College. Federal Cooperative Extension Service, Horrell, Elvera, Coyle, B. W., and Breithaupt, L. R. (Le Roy), 1886-
Abstract:: Published October 1947. 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:: {) ltemEAT AmmALS AnD WOOL 1867 - 1947

Creator:: Nalivka, John and Oregon State University. Extension Service
Abstract:: Published September 1987. 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:: economic viability of a meat packing facility depends largely upon economies of scale and livestock

Creator:: Kolbe, Edward R., Wang, De-qian, and Oregon State University. Extension Service
Abstract:: Published June 1990. 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

Creator:: Cain, R. F. (Robert Farmer), 1917-2008, Anglemier, Allen Francis, and Oregon State University. Agricultural Experiment Station
Abstract:: Published July 1963. 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:: (1951), the accepted dose for sterilization of meat and meat products was established at 2 and 3 megarad

ScholarsArchive@OSU