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Osman, Hussein Osman Ahmed
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Effect of different preparation treatments of the flavor and ascorbic acid content of Mexican lime juice after frozen storage
Creator:
Osman, Hussein Osman Ahmed
Resource Type:
Masters Thesis
Full Text:
of October. 3. Seedless lime, "Sultan
Hussein
"g This variety was introduced from one of the Greek
The validity of peroxide values and optical densities as measures of the quality of frozen Chinook salmon
Creator:
Osman, Hussein Osman Ahmed
Resource Type:
Dissertation
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Academic Affiliation
Food Technology
2
Advisor
Worthington, Oliver J.
1
Commencement Year
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Current results range from
1951
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1953
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Creator
Osman, Hussein Osman Ahmed
2
Date
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Current results range from
1950
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1953
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Decade
1950-1959
2
Degree Field
Food Technology
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]
2
Non-Academic Affiliation
Oregon State University. Graduate School
2
Peer Reviewed
No
2
Resource Type
Dissertation
1
Masters Thesis
1
Rights Statement
Copyright Not Evaluated
2
Subject
Fishery products -- Preservation
1
Frozen fish
1
Frozen salmon -- Quality
1
Fruit juices
1
Lime
1