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Language: English
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Program of Study: Food Science
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Subject: Cherry
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Electronic Theses & Dissertations
7
Material Type
Theses
7
Copyright Status
In Copyright
7
Subject
Acids
1
Anthocyanins
2
Antioxidants
1
Coloring matter in food
1
Drying
1
Food--Drying--Equipment and supplies
1
Frozen fruit
1
Pectin
1
Sour cherry
1
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Physico-chemical characteristics and antioxidant activity of tart cherry powder dried by various drying methods
Schwannecke, Megan K.
Text (2009)
Part of
Electronic Theses & Dissertations
Non-volatile acids of red tart cherries
Das, Seshumani Krishna
Text (1964)
Part of
Electronic Theses & Dissertations
The application of anthocyanins as colorants for maraschino type cherries
McLellan, Mark Richard
Text (1978)
Part of
Electronic Theses & Dissertations
The effect of various additives on color degradation and browning of individually quick frozen red tart cherries
Mayak, Shimon
Text (1965)
Part of
Electronic Theses & Dissertations
Pectic substances and pectic enzymes of fresh and processed Montmorency cherries
Al-Delaimy, Khalaf Alsoofi
Text (1963)
Part of
Electronic Theses & Dissertations
Sugar in tart cherries and their changes during maturation
Constantinides, Spiros Minas
Text (1963)
Part of
Electronic Theses & Dissertations
The effect of blanching on the stability of anthocyanins in frozen tart cherries
Siegel, Alvin
Text (1970)
Part of
Electronic Theses & Dissertations
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