Since growers are generally unable to produce food the year-round, preservation of available food by the growers and processors has continued to challenge the minds of these men and their scientific cohorts. Even the consumer is subject to this problem and mist rely on those from. whoa he receives food as to its present and eventual condition. Many methods of preservation have been used such as pickling, drying, smoking, canning, and freezing. Most of these preservation methods require excessive handling and/or extensive storage facilities.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-5798 |
| Date | 01 May 1959 |
| Creators | Rivers, Arthur L. |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
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