The effect of temperature and length of storage on palatability, color and vitamin changes in canned citrus and tomato products

Graduate Thesis Or Dissertation

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Citeable URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/hx11xk055

Descriptions

Attribute Name	Values
Creator	Cain, R. F. (Robert Farmer), 1917-2008
Resource Type	Dissertation
Date Available	2011-12-21T18:14:00+00:00
Date Issued	1951-09-25
Degree Level	Doctoral
Degree Name	Doctor of Philosophy (Ph.D.)
Degree Field	Food Technology
Degree Grantor	Oregon State College
Commencement Year	1952
Academic Affiliation	Food Technology
Non-Academic Affiliation	Oregon State University. Graduate School
Subject	Citrus fruits Tomatoes Fruit -- Storage
Rights Statement	Copyright Not Evaluated
Publisher	Oregon State College
Peer Reviewed	No
Language	English [eng]
Digitization Specifications	File scanned at 300 ppi (Monochrome, 24-bit Color) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces	http://hdl.handle.net/1957/26307
Accessibility Feature	unknown

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