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University: Oregon State University

You searched for subject:(Preservation). Showing records 1 – 30 of 56 total matches.

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Oregon State University

1. Roblero, Josef G. Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls.

Degree: MS, Food Science and Technology, 2009, Oregon State University

 Albacore tuna (Thunnus alalunga) rolls were developed using two albacore meat levels and three different treatment combinations. Albacore meat levels of 82 and 88% (Alb82… (more)

Subjects/Keywords: Albacore; Albacore  – Preservation

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APA (6th Edition):

Roblero, J. G. (2009). Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/10964

Chicago Manual of Style (16th Edition):

Roblero, Josef G. “Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls.” 2009. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/10964.

MLA Handbook (7th Edition):

Roblero, Josef G. “Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls.” 2009. Web. 14 Oct 2019.

Vancouver:

Roblero JG. Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls. [Internet] [Masters thesis]. Oregon State University; 2009. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/10964.

Council of Science Editors:

Roblero JG. Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls. [Masters Thesis]. Oregon State University; 2009. Available from: http://hdl.handle.net/1957/10964


Oregon State University

2. Leu, Hsuan-Yu. Spray drying for erythrocyte preservation at room temperature.

Degree: MS, Chemical Engineering, 2014, Oregon State University

 Spray drying has been widely used in food science for long-term storage of products such as powdered milk, and it has recently been used for… (more)

Subjects/Keywords: erythrocyte; Erythrocytes  – Preservation

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APA (6th Edition):

Leu, H. (2014). Spray drying for erythrocyte preservation at room temperature. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/54653

Chicago Manual of Style (16th Edition):

Leu, Hsuan-Yu. “Spray drying for erythrocyte preservation at room temperature.” 2014. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/54653.

MLA Handbook (7th Edition):

Leu, Hsuan-Yu. “Spray drying for erythrocyte preservation at room temperature.” 2014. Web. 14 Oct 2019.

Vancouver:

Leu H. Spray drying for erythrocyte preservation at room temperature. [Internet] [Masters thesis]. Oregon State University; 2014. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/54653.

Council of Science Editors:

Leu H. Spray drying for erythrocyte preservation at room temperature. [Masters Thesis]. Oregon State University; 2014. Available from: http://hdl.handle.net/1957/54653


Oregon State University

3. Kalle, Gurudutt Pandurang. The effect of reducing microorganisms on the rate of color development in cured meat.

Degree: MS, Food technology, 1954, Oregon State University

 The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor,… (more)

Subjects/Keywords: Meat  – Preservation

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APA (6th Edition):

Kalle, G. P. (1954). The effect of reducing microorganisms on the rate of color development in cured meat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26464

Chicago Manual of Style (16th Edition):

Kalle, Gurudutt Pandurang. “The effect of reducing microorganisms on the rate of color development in cured meat.” 1954. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26464.

MLA Handbook (7th Edition):

Kalle, Gurudutt Pandurang. “The effect of reducing microorganisms on the rate of color development in cured meat.” 1954. Web. 14 Oct 2019.

Vancouver:

Kalle GP. The effect of reducing microorganisms on the rate of color development in cured meat. [Internet] [Masters thesis]. Oregon State University; 1954. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26464.

Council of Science Editors:

Kalle GP. The effect of reducing microorganisms on the rate of color development in cured meat. [Masters Thesis]. Oregon State University; 1954. Available from: http://hdl.handle.net/1957/26464


Oregon State University

4. Toledo-Flores, Luis Javier. An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch.

Degree: MS, Food and Science Technology, 1982, Oregon State University

 Chilling (2-4°C) (10 min) in a solution containing 10% condensed phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7) stabilized round shrimp to microbial… (more)

Subjects/Keywords: Shrimps  – Preservation

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APA (6th Edition):

Toledo-Flores, L. J. (1982). An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26186

Chicago Manual of Style (16th Edition):

Toledo-Flores, Luis Javier. “An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch.” 1982. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26186.

MLA Handbook (7th Edition):

Toledo-Flores, Luis Javier. “An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch.” 1982. Web. 14 Oct 2019.

Vancouver:

Toledo-Flores LJ. An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch. [Internet] [Masters thesis]. Oregon State University; 1982. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26186.

Council of Science Editors:

Toledo-Flores LJ. An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch. [Masters Thesis]. Oregon State University; 1982. Available from: http://hdl.handle.net/1957/26186


Oregon State University

5. Strachan, Charles Campbell. Influence of sulfur dioxide, calcium and hydrogen ion concentration in dyeing cherries.

Degree: MS, Horticultural Products, 1935, Oregon State University

Subjects/Keywords: Cherry  – Preservation

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APA (6th Edition):

Strachan, C. C. (1935). Influence of sulfur dioxide, calcium and hydrogen ion concentration in dyeing cherries. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53129

Chicago Manual of Style (16th Edition):

Strachan, Charles Campbell. “Influence of sulfur dioxide, calcium and hydrogen ion concentration in dyeing cherries.” 1935. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/53129.

MLA Handbook (7th Edition):

Strachan, Charles Campbell. “Influence of sulfur dioxide, calcium and hydrogen ion concentration in dyeing cherries.” 1935. Web. 14 Oct 2019.

Vancouver:

Strachan CC. Influence of sulfur dioxide, calcium and hydrogen ion concentration in dyeing cherries. [Internet] [Masters thesis]. Oregon State University; 1935. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/53129.

Council of Science Editors:

Strachan CC. Influence of sulfur dioxide, calcium and hydrogen ion concentration in dyeing cherries. [Masters Thesis]. Oregon State University; 1935. Available from: http://hdl.handle.net/1957/53129


Oregon State University

6. Beck, H. Greeley. Development of a test method for assessing water repellency and derived physical stability of preservative systems for railroad ties.

Degree: MS, Wood Science, 2014, Oregon State University

 Resistance to moisture uptake is an important attribute of some wood preservatives and can help reduce moisture cycling that leads to the development of deep… (more)

Subjects/Keywords: Water Repellency; Railroad ties  – Preservation

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APA (6th Edition):

Beck, H. G. (2014). Development of a test method for assessing water repellency and derived physical stability of preservative systems for railroad ties. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53328

Chicago Manual of Style (16th Edition):

Beck, H Greeley. “Development of a test method for assessing water repellency and derived physical stability of preservative systems for railroad ties.” 2014. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/53328.

MLA Handbook (7th Edition):

Beck, H Greeley. “Development of a test method for assessing water repellency and derived physical stability of preservative systems for railroad ties.” 2014. Web. 14 Oct 2019.

Vancouver:

Beck HG. Development of a test method for assessing water repellency and derived physical stability of preservative systems for railroad ties. [Internet] [Masters thesis]. Oregon State University; 2014. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/53328.

Council of Science Editors:

Beck HG. Development of a test method for assessing water repellency and derived physical stability of preservative systems for railroad ties. [Masters Thesis]. Oregon State University; 2014. Available from: http://hdl.handle.net/1957/53328


Oregon State University

7. Shie, Jin-Shan. Development of optimum pasteurization conditions for surimi seafood.

Degree: MS, Food Science and Technology, 1997, Oregon State University

Subjects/Keywords: Surimi  – Preservation

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APA (6th Edition):

Shie, J. (1997). Development of optimum pasteurization conditions for surimi seafood. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27645

Chicago Manual of Style (16th Edition):

Shie, Jin-Shan. “Development of optimum pasteurization conditions for surimi seafood.” 1997. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/27645.

MLA Handbook (7th Edition):

Shie, Jin-Shan. “Development of optimum pasteurization conditions for surimi seafood.” 1997. Web. 14 Oct 2019.

Vancouver:

Shie J. Development of optimum pasteurization conditions for surimi seafood. [Internet] [Masters thesis]. Oregon State University; 1997. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/27645.

Council of Science Editors:

Shie J. Development of optimum pasteurization conditions for surimi seafood. [Masters Thesis]. Oregon State University; 1997. Available from: http://hdl.handle.net/1957/27645


Oregon State University

8. Stino, Charles Ramzi. The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat.

Degree: PhD, Food Technology, 1950, Oregon State University

Subjects/Keywords: Meat  – Preservation

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APA (6th Edition):

Stino, C. R. (1950). The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26289

Chicago Manual of Style (16th Edition):

Stino, Charles Ramzi. “The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat.” 1950. Doctoral Dissertation, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26289.

MLA Handbook (7th Edition):

Stino, Charles Ramzi. “The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat.” 1950. Web. 14 Oct 2019.

Vancouver:

Stino CR. The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat. [Internet] [Doctoral dissertation]. Oregon State University; 1950. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26289.

Council of Science Editors:

Stino CR. The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat. [Doctoral Dissertation]. Oregon State University; 1950. Available from: http://hdl.handle.net/1957/26289


Oregon State University

9. Gupta, Gopi Nath. Spectrophotometric techniques for the evaluation of frozen pink salmon.

Degree: MS, Food Technology, 1951, Oregon State University

Subjects/Keywords: Salmon  – Preservation

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APA (6th Edition):

Gupta, G. N. (1951). Spectrophotometric techniques for the evaluation of frozen pink salmon. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26298

Chicago Manual of Style (16th Edition):

Gupta, Gopi Nath. “Spectrophotometric techniques for the evaluation of frozen pink salmon.” 1951. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26298.

MLA Handbook (7th Edition):

Gupta, Gopi Nath. “Spectrophotometric techniques for the evaluation of frozen pink salmon.” 1951. Web. 14 Oct 2019.

Vancouver:

Gupta GN. Spectrophotometric techniques for the evaluation of frozen pink salmon. [Internet] [Masters thesis]. Oregon State University; 1951. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26298.

Council of Science Editors:

Gupta GN. Spectrophotometric techniques for the evaluation of frozen pink salmon. [Masters Thesis]. Oregon State University; 1951. Available from: http://hdl.handle.net/1957/26298


Oregon State University

10. El-Badawi, Ahmed Adel Ismail. Color and pigments of packaged refrigerated beef.

Degree: MS, Food and Dairy Technology, 1961, Oregon State University

Subjects/Keywords: Meat  – Preservation

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APA (6th Edition):

El-Badawi, A. A. I. (1961). Color and pigments of packaged refrigerated beef. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26447

Chicago Manual of Style (16th Edition):

El-Badawi, Ahmed Adel Ismail. “Color and pigments of packaged refrigerated beef.” 1961. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26447.

MLA Handbook (7th Edition):

El-Badawi, Ahmed Adel Ismail. “Color and pigments of packaged refrigerated beef.” 1961. Web. 14 Oct 2019.

Vancouver:

El-Badawi AAI. Color and pigments of packaged refrigerated beef. [Internet] [Masters thesis]. Oregon State University; 1961. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26447.

Council of Science Editors:

El-Badawi AAI. Color and pigments of packaged refrigerated beef. [Masters Thesis]. Oregon State University; 1961. Available from: http://hdl.handle.net/1957/26447


Oregon State University

11. Steele, Wilbert Francis. Some factors affecting the softening of brined cherries.

Degree: MS, Food Technology, 1959, Oregon State University

Subjects/Keywords: Cherry  – Preservation

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APA (6th Edition):

Steele, W. F. (1959). Some factors affecting the softening of brined cherries. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26339

Chicago Manual of Style (16th Edition):

Steele, Wilbert Francis. “Some factors affecting the softening of brined cherries.” 1959. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26339.

MLA Handbook (7th Edition):

Steele, Wilbert Francis. “Some factors affecting the softening of brined cherries.” 1959. Web. 14 Oct 2019.

Vancouver:

Steele WF. Some factors affecting the softening of brined cherries. [Internet] [Masters thesis]. Oregon State University; 1959. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26339.

Council of Science Editors:

Steele WF. Some factors affecting the softening of brined cherries. [Masters Thesis]. Oregon State University; 1959. Available from: http://hdl.handle.net/1957/26339


Oregon State University

12. McClain, Gene Harold. Factors causing shrinkage of brined cherries.

Degree: MS, Food Industries, 1939, Oregon State University

Subjects/Keywords: Cherry  – Preservation

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APA (6th Edition):

McClain, G. H. (1939). Factors causing shrinkage of brined cherries. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26079

Chicago Manual of Style (16th Edition):

McClain, Gene Harold. “Factors causing shrinkage of brined cherries.” 1939. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26079.

MLA Handbook (7th Edition):

McClain, Gene Harold. “Factors causing shrinkage of brined cherries.” 1939. Web. 14 Oct 2019.

Vancouver:

McClain GH. Factors causing shrinkage of brined cherries. [Internet] [Masters thesis]. Oregon State University; 1939. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26079.

Council of Science Editors:

McClain GH. Factors causing shrinkage of brined cherries. [Masters Thesis]. Oregon State University; 1939. Available from: http://hdl.handle.net/1957/26079


Oregon State University

13. Stewart, John Bushnell. Adaptation of chemical method for preservation of sweet cherries.

Degree: MS, Food Industries, 1942, Oregon State University

Subjects/Keywords: Cherry  – Preservation

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APA (6th Edition):

Stewart, J. B. (1942). Adaptation of chemical method for preservation of sweet cherries. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26123

Chicago Manual of Style (16th Edition):

Stewart, John Bushnell. “Adaptation of chemical method for preservation of sweet cherries.” 1942. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26123.

MLA Handbook (7th Edition):

Stewart, John Bushnell. “Adaptation of chemical method for preservation of sweet cherries.” 1942. Web. 14 Oct 2019.

Vancouver:

Stewart JB. Adaptation of chemical method for preservation of sweet cherries. [Internet] [Masters thesis]. Oregon State University; 1942. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26123.

Council of Science Editors:

Stewart JB. Adaptation of chemical method for preservation of sweet cherries. [Masters Thesis]. Oregon State University; 1942. Available from: http://hdl.handle.net/1957/26123


Oregon State University

14. Kantt, Carlos Alberto. Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp.

Degree: MS, Food Science and Technology, 1991, Oregon State University

Subjects/Keywords: Shrimps  – Preservation

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APA (6th Edition):

Kantt, C. A. (1991). Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27375

Chicago Manual of Style (16th Edition):

Kantt, Carlos Alberto. “Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp.” 1991. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/27375.

MLA Handbook (7th Edition):

Kantt, Carlos Alberto. “Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp.” 1991. Web. 14 Oct 2019.

Vancouver:

Kantt CA. Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp. [Internet] [Masters thesis]. Oregon State University; 1991. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/27375.

Council of Science Editors:

Kantt CA. Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp. [Masters Thesis]. Oregon State University; 1991. Available from: http://hdl.handle.net/1957/27375


Oregon State University

15. Whitmore, Aileen Perdue. Home preservation practices and knowledge of Alberta homemakers.

Degree: MS, Foods and Nutrition, 1979, Oregon State University

 The rationale for this study lies in the upsurge of home food preservation which has occurred as a result of the unprecedented rise in food… (more)

Subjects/Keywords: Food  – Preservation

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APA (6th Edition):

Whitmore, A. P. (1979). Home preservation practices and knowledge of Alberta homemakers. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27177

Chicago Manual of Style (16th Edition):

Whitmore, Aileen Perdue. “Home preservation practices and knowledge of Alberta homemakers.” 1979. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/27177.

MLA Handbook (7th Edition):

Whitmore, Aileen Perdue. “Home preservation practices and knowledge of Alberta homemakers.” 1979. Web. 14 Oct 2019.

Vancouver:

Whitmore AP. Home preservation practices and knowledge of Alberta homemakers. [Internet] [Masters thesis]. Oregon State University; 1979. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/27177.

Council of Science Editors:

Whitmore AP. Home preservation practices and knowledge of Alberta homemakers. [Masters Thesis]. Oregon State University; 1979. Available from: http://hdl.handle.net/1957/27177


Oregon State University

16. Wiley, Robert Craig. Relation of fresh fruit quality factors to the canning quality of the Italian prune.

Degree: PhD, Food Technology, 1953, Oregon State University

 Approximately 200 raw prunes were harvested from each of five Italian prune trees near Corvallis every three days for nine consecutive harvest dates. Forty individual… (more)

Subjects/Keywords: Prune  – Preservation

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APA (6th Edition):

Wiley, R. C. (1953). Relation of fresh fruit quality factors to the canning quality of the Italian prune. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26459

Chicago Manual of Style (16th Edition):

Wiley, Robert Craig. “Relation of fresh fruit quality factors to the canning quality of the Italian prune.” 1953. Doctoral Dissertation, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26459.

MLA Handbook (7th Edition):

Wiley, Robert Craig. “Relation of fresh fruit quality factors to the canning quality of the Italian prune.” 1953. Web. 14 Oct 2019.

Vancouver:

Wiley RC. Relation of fresh fruit quality factors to the canning quality of the Italian prune. [Internet] [Doctoral dissertation]. Oregon State University; 1953. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26459.

Council of Science Editors:

Wiley RC. Relation of fresh fruit quality factors to the canning quality of the Italian prune. [Doctoral Dissertation]. Oregon State University; 1953. Available from: http://hdl.handle.net/1957/26459


Oregon State University

17. Boziotis, Constantinos Andreas. Diffusion of sugar, acids and pigments during processing and storage of canned berries.

Degree: MS, Food Science and Technology, 1963, Oregon State University

 Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH,… (more)

Subjects/Keywords: Fruit  – Preservation

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APA (6th Edition):

Boziotis, C. A. (1963). Diffusion of sugar, acids and pigments during processing and storage of canned berries. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26669

Chicago Manual of Style (16th Edition):

Boziotis, Constantinos Andreas. “Diffusion of sugar, acids and pigments during processing and storage of canned berries.” 1963. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26669.

MLA Handbook (7th Edition):

Boziotis, Constantinos Andreas. “Diffusion of sugar, acids and pigments during processing and storage of canned berries.” 1963. Web. 14 Oct 2019.

Vancouver:

Boziotis CA. Diffusion of sugar, acids and pigments during processing and storage of canned berries. [Internet] [Masters thesis]. Oregon State University; 1963. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26669.

Council of Science Editors:

Boziotis CA. Diffusion of sugar, acids and pigments during processing and storage of canned berries. [Masters Thesis]. Oregon State University; 1963. Available from: http://hdl.handle.net/1957/26669


Oregon State University

18. El-Badawi, Ahmed Adel Ismail. The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation.

Degree: PhD, Food Science and Technology, 1963, Oregon State University

 The over-tenderization of irradiated-sterilized meat is one of the more important adverse effects resulting from the use of irradiation for the preservation of meat. Although… (more)

Subjects/Keywords: Meat  – Preservation

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APA (6th Edition):

El-Badawi, A. A. I. (1963). The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26672

Chicago Manual of Style (16th Edition):

El-Badawi, Ahmed Adel Ismail. “The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation.” 1963. Doctoral Dissertation, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26672.

MLA Handbook (7th Edition):

El-Badawi, Ahmed Adel Ismail. “The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation.” 1963. Web. 14 Oct 2019.

Vancouver:

El-Badawi AAI. The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation. [Internet] [Doctoral dissertation]. Oregon State University; 1963. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26672.

Council of Science Editors:

El-Badawi AAI. The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation. [Doctoral Dissertation]. Oregon State University; 1963. Available from: http://hdl.handle.net/1957/26672


Oregon State University

19. Hansen, Jenny K. Application of ozone as a disinfectant for commercially processed seafood.

Degree: MS, Food Science and Technology, 2002, Oregon State University

 Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant… (more)

Subjects/Keywords: Seafood  – Preservation

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APA (6th Edition):

Hansen, J. K. (2002). Application of ozone as a disinfectant for commercially processed seafood. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27123

Chicago Manual of Style (16th Edition):

Hansen, Jenny K. “Application of ozone as a disinfectant for commercially processed seafood.” 2002. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/27123.

MLA Handbook (7th Edition):

Hansen, Jenny K. “Application of ozone as a disinfectant for commercially processed seafood.” 2002. Web. 14 Oct 2019.

Vancouver:

Hansen JK. Application of ozone as a disinfectant for commercially processed seafood. [Internet] [Masters thesis]. Oregon State University; 2002. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/27123.

Council of Science Editors:

Hansen JK. Application of ozone as a disinfectant for commercially processed seafood. [Masters Thesis]. Oregon State University; 2002. Available from: http://hdl.handle.net/1957/27123


Oregon State University

20. Simpson-Rivera, Ricardo Jose. Optimization and computer control of batch retort process operations : conduction-heated foods.

Degree: MS, Food Science and Technology, 1990, Oregon State University

Subjects/Keywords: Food  – Preservation

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APA (6th Edition):

Simpson-Rivera, R. J. (1990). Optimization and computer control of batch retort process operations : conduction-heated foods. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27335

Chicago Manual of Style (16th Edition):

Simpson-Rivera, Ricardo Jose. “Optimization and computer control of batch retort process operations : conduction-heated foods.” 1990. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/27335.

MLA Handbook (7th Edition):

Simpson-Rivera, Ricardo Jose. “Optimization and computer control of batch retort process operations : conduction-heated foods.” 1990. Web. 14 Oct 2019.

Vancouver:

Simpson-Rivera RJ. Optimization and computer control of batch retort process operations : conduction-heated foods. [Internet] [Masters thesis]. Oregon State University; 1990. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/27335.

Council of Science Editors:

Simpson-Rivera RJ. Optimization and computer control of batch retort process operations : conduction-heated foods. [Masters Thesis]. Oregon State University; 1990. Available from: http://hdl.handle.net/1957/27335


Oregon State University

21. Almonacid-Merino, Sergio Felipe. Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood.

Degree: MS, Food Science and Technology, 1992, Oregon State University

 The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial… (more)

Subjects/Keywords: Seafood  – Preservation

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APA (6th Edition):

Almonacid-Merino, S. F. (1992). Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27097

Chicago Manual of Style (16th Edition):

Almonacid-Merino, Sergio Felipe. “Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood.” 1992. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/27097.

MLA Handbook (7th Edition):

Almonacid-Merino, Sergio Felipe. “Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood.” 1992. Web. 14 Oct 2019.

Vancouver:

Almonacid-Merino SF. Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood. [Internet] [Masters thesis]. Oregon State University; 1992. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/27097.

Council of Science Editors:

Almonacid-Merino SF. Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood. [Masters Thesis]. Oregon State University; 1992. Available from: http://hdl.handle.net/1957/27097


Oregon State University

22. Cobb, Earl Kendall. Sugar penetration in preserving fruits.

Degree: MS, Food Industries, 1942, Oregon State University

Subjects/Keywords: Fruit  – Preservation

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APA (6th Edition):

Cobb, E. K. (1942). Sugar penetration in preserving fruits. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27094

Chicago Manual of Style (16th Edition):

Cobb, Earl Kendall. “Sugar penetration in preserving fruits.” 1942. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/27094.

MLA Handbook (7th Edition):

Cobb, Earl Kendall. “Sugar penetration in preserving fruits.” 1942. Web. 14 Oct 2019.

Vancouver:

Cobb EK. Sugar penetration in preserving fruits. [Internet] [Masters thesis]. Oregon State University; 1942. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/27094.

Council of Science Editors:

Cobb EK. Sugar penetration in preserving fruits. [Masters Thesis]. Oregon State University; 1942. Available from: http://hdl.handle.net/1957/27094


Oregon State University

23. Ross, Nicholas Dutton. Relationships of cellulose and pectic substances to the texture of secondarily bleached cherries.

Degree: MS, Food Science and Technology, 1968, Oregon State University

 Research was initiated to find a secondary bleach to remove brown discoloration on sulfur dioxide brined sweet cherries. In addition, studies were carried out to… (more)

Subjects/Keywords: Cherry  – Preservation

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APA (6th Edition):

Ross, N. D. (1968). Relationships of cellulose and pectic substances to the texture of secondarily bleached cherries. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27081

Chicago Manual of Style (16th Edition):

Ross, Nicholas Dutton. “Relationships of cellulose and pectic substances to the texture of secondarily bleached cherries.” 1968. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/27081.

MLA Handbook (7th Edition):

Ross, Nicholas Dutton. “Relationships of cellulose and pectic substances to the texture of secondarily bleached cherries.” 1968. Web. 14 Oct 2019.

Vancouver:

Ross ND. Relationships of cellulose and pectic substances to the texture of secondarily bleached cherries. [Internet] [Masters thesis]. Oregon State University; 1968. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/27081.

Council of Science Editors:

Ross ND. Relationships of cellulose and pectic substances to the texture of secondarily bleached cherries. [Masters Thesis]. Oregon State University; 1968. Available from: http://hdl.handle.net/1957/27081


Oregon State University

24. Papaioannou, Stamatios Evangelos. An investigation of the carbonyl compounds in gamma irradiated milk fat.

Degree: MS, Food Science and Technology, 1962, Oregon State University

Subjects/Keywords: Milk  – Preservation

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APA (6th Edition):

Papaioannou, S. E. (1962). An investigation of the carbonyl compounds in gamma irradiated milk fat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26666

Chicago Manual of Style (16th Edition):

Papaioannou, Stamatios Evangelos. “An investigation of the carbonyl compounds in gamma irradiated milk fat.” 1962. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/26666.

MLA Handbook (7th Edition):

Papaioannou, Stamatios Evangelos. “An investigation of the carbonyl compounds in gamma irradiated milk fat.” 1962. Web. 14 Oct 2019.

Vancouver:

Papaioannou SE. An investigation of the carbonyl compounds in gamma irradiated milk fat. [Internet] [Masters thesis]. Oregon State University; 1962. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/26666.

Council of Science Editors:

Papaioannou SE. An investigation of the carbonyl compounds in gamma irradiated milk fat. [Masters Thesis]. Oregon State University; 1962. Available from: http://hdl.handle.net/1957/26666


Oregon State University

25. Vojdani, Fakhrieh. Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films.

Degree: MS, Food Science and Technology, 1987, Oregon State University

 Edible coatings controlling preservative migration from surface to food bulk could inhibit surface microbial growth which is often the main cause of spoilage for many… (more)

Subjects/Keywords: Food  – Preservation

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APA (6th Edition):

Vojdani, F. (1987). Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27066

Chicago Manual of Style (16th Edition):

Vojdani, Fakhrieh. “Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films.” 1987. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/27066.

MLA Handbook (7th Edition):

Vojdani, Fakhrieh. “Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films.” 1987. Web. 14 Oct 2019.

Vancouver:

Vojdani F. Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films. [Internet] [Masters thesis]. Oregon State University; 1987. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/27066.

Council of Science Editors:

Vojdani F. Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films. [Masters Thesis]. Oregon State University; 1987. Available from: http://hdl.handle.net/1957/27066


Oregon State University

26. Wilson, Vicki L. Quality characteristics for fully-cooked ham, brine-cured prior to freezing.

Degree: MS, IN Nutrition and Food Management, 1991, Oregon State University

 Thirty bone-in hams from market weight hogs were used in this study, three groups of 10 each. One group was brine-cured, frozen and stored (F/S)… (more)

Subjects/Keywords: Ham  – Preservation

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APA (6th Edition):

Wilson, V. L. (1991). Quality characteristics for fully-cooked ham, brine-cured prior to freezing. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27069

Chicago Manual of Style (16th Edition):

Wilson, Vicki L. “Quality characteristics for fully-cooked ham, brine-cured prior to freezing.” 1991. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/27069.

MLA Handbook (7th Edition):

Wilson, Vicki L. “Quality characteristics for fully-cooked ham, brine-cured prior to freezing.” 1991. Web. 14 Oct 2019.

Vancouver:

Wilson VL. Quality characteristics for fully-cooked ham, brine-cured prior to freezing. [Internet] [Masters thesis]. Oregon State University; 1991. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/27069.

Council of Science Editors:

Wilson VL. Quality characteristics for fully-cooked ham, brine-cured prior to freezing. [Masters Thesis]. Oregon State University; 1991. Available from: http://hdl.handle.net/1957/27069


Oregon State University

27. Freitas, Shawn Robert. In-situ Surface Modification of Wood with Different Hot Press Platen Metallurgies.

Degree: PhD, Wood Science, 2015, Oregon State University

 As the forest industry moves toward the use of younger trees and production of an increasing number of composite products improving durability has gained importance.… (more)

Subjects/Keywords: Wood surface chemistry; Wood  – Preservation

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APA (6th Edition):

Freitas, S. R. (2015). In-situ Surface Modification of Wood with Different Hot Press Platen Metallurgies. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/58217

Chicago Manual of Style (16th Edition):

Freitas, Shawn Robert. “In-situ Surface Modification of Wood with Different Hot Press Platen Metallurgies.” 2015. Doctoral Dissertation, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/58217.

MLA Handbook (7th Edition):

Freitas, Shawn Robert. “In-situ Surface Modification of Wood with Different Hot Press Platen Metallurgies.” 2015. Web. 14 Oct 2019.

Vancouver:

Freitas SR. In-situ Surface Modification of Wood with Different Hot Press Platen Metallurgies. [Internet] [Doctoral dissertation]. Oregon State University; 2015. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/58217.

Council of Science Editors:

Freitas SR. In-situ Surface Modification of Wood with Different Hot Press Platen Metallurgies. [Doctoral Dissertation]. Oregon State University; 2015. Available from: http://hdl.handle.net/1957/58217


Oregon State University

28. Cabrera Orozco, Yohanna. Improving the durability of second growth timbers of naturally durable species.

Degree: MS, Wood Science, 2008, Oregon State University

 While the heartwood of many wood species exhibits excellent resistance to fungal and insect attack, this resistance is sometimes diminished in second-growth material of the… (more)

Subjects/Keywords: Natural Durability; Heartwood  – Preservation

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APA (6th Edition):

Cabrera Orozco, Y. (2008). Improving the durability of second growth timbers of naturally durable species. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/8226

Chicago Manual of Style (16th Edition):

Cabrera Orozco, Yohanna. “Improving the durability of second growth timbers of naturally durable species.” 2008. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/8226.

MLA Handbook (7th Edition):

Cabrera Orozco, Yohanna. “Improving the durability of second growth timbers of naturally durable species.” 2008. Web. 14 Oct 2019.

Vancouver:

Cabrera Orozco Y. Improving the durability of second growth timbers of naturally durable species. [Internet] [Masters thesis]. Oregon State University; 2008. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/8226.

Council of Science Editors:

Cabrera Orozco Y. Improving the durability of second growth timbers of naturally durable species. [Masters Thesis]. Oregon State University; 2008. Available from: http://hdl.handle.net/1957/8226


Oregon State University

29. Cheng, Chʻi-shan. A preliminary investigation of the soaking treatment of black cottonwood and red alder fence posts in pentachlorophenol.

Degree: M.F., Forestry, 1949, Oregon State University

Subjects/Keywords: Wood  – Preservation

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APA (6th Edition):

Cheng, C. (1949). A preliminary investigation of the soaking treatment of black cottonwood and red alder fence posts in pentachlorophenol. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/16215

Chicago Manual of Style (16th Edition):

Cheng, Chʻi-shan. “A preliminary investigation of the soaking treatment of black cottonwood and red alder fence posts in pentachlorophenol.” 1949. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/16215.

MLA Handbook (7th Edition):

Cheng, Chʻi-shan. “A preliminary investigation of the soaking treatment of black cottonwood and red alder fence posts in pentachlorophenol.” 1949. Web. 14 Oct 2019.

Vancouver:

Cheng C. A preliminary investigation of the soaking treatment of black cottonwood and red alder fence posts in pentachlorophenol. [Internet] [Masters thesis]. Oregon State University; 1949. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/16215.

Council of Science Editors:

Cheng C. A preliminary investigation of the soaking treatment of black cottonwood and red alder fence posts in pentachlorophenol. [Masters Thesis]. Oregon State University; 1949. Available from: http://hdl.handle.net/1957/16215


Oregon State University

30. Cooper, Paul Arthur. The movement of chloropicrin vapor in wood to control decay.

Degree: MS, Forest Products, 1973, Oregon State University

Subjects/Keywords: Wood  – Preservation

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APA (6th Edition):

Cooper, P. A. (1973). The movement of chloropicrin vapor in wood to control decay. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/16662

Chicago Manual of Style (16th Edition):

Cooper, Paul Arthur. “The movement of chloropicrin vapor in wood to control decay.” 1973. Masters Thesis, Oregon State University. Accessed October 14, 2019. http://hdl.handle.net/1957/16662.

MLA Handbook (7th Edition):

Cooper, Paul Arthur. “The movement of chloropicrin vapor in wood to control decay.” 1973. Web. 14 Oct 2019.

Vancouver:

Cooper PA. The movement of chloropicrin vapor in wood to control decay. [Internet] [Masters thesis]. Oregon State University; 1973. [cited 2019 Oct 14]. Available from: http://hdl.handle.net/1957/16662.

Council of Science Editors:

Cooper PA. The movement of chloropicrin vapor in wood to control decay. [Masters Thesis]. Oregon State University; 1973. Available from: http://hdl.handle.net/1957/16662

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