Measuring textural characteristics of fresh fruits and vegetables : Apples, carrots, cantaloupe : a manual of selected procedures Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/4j03d4618

Information contained within documents may be obsolete. Please check for recent information at the OSU Extension Service website:  http://extension.oregonstate.edu/catalog/results.php?cat=Agriculture

Published January 1973. 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

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  • This manual brings together methods found useful for measuring various aspects of texture of fresh fruits and vegetables. Apples, carrots, and cantaloupes were used as test materials for evaluating the methods. The manual presents procedures recommended by the Technical Committee of Project WM-55, Methods of Measuring Textural Qualities of Fruits and Vegetables.
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  • Master files scanned at 600 ppi (256 Grayscale) using Capture Perfect 3.0 on a Canon DR-9080C in TIF format. PDF derivative scanned at 300 ppi (256 Grayscale), using Capture Perfect 3.0, on a Canon DR-9080C. CVista PdfCompressor 3.1 was used for pdf compression and textual OCR.
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  • description.provenance : Made available in DSpace on 2008-06-10T13:55:35Z (GMT). No. of bitstreams: 1 tec_bul_123.pdf: 1738693 bytes, checksum: b9bee7b7e65f31fb529372ceff6d4921 (MD5) Previous issue date: 1973-01
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  • description.provenance : Approved for entry into archive by Sue Kunda(sue.kunda@oregonstate.edu) on 2008-06-09T20:23:44Z (GMT) No. of bitstreams: 1 tec_bul_123.pdf: 1738693 bytes, checksum: b9bee7b7e65f31fb529372ceff6d4921 (MD5)

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