Potential growth for Oregon's food processing industry through application of new dehydration methods

Please use this identifier to cite or link to this item: http://dspace.mediu.edu.my:8181/xmlui/handle/1957/4311

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DC Field	Value	Language
dc.date	2007-04-03T16:15:49Z	-
dc.date	2007-04-03T16:15:49Z	-
dc.date	1969-09	-
dc.date.accessioned	2013-10-16T07:46:22Z	-
dc.date.available	2013-10-16T07:46:22Z	-
dc.date.issued	2013-10-16	-
dc.identifier	http://hdl.handle.net/1957/4311	-
dc.identifier.uri	http://koha.mediu.edu.my:8181/xmlui/handle/1957/4311	-
dc.description	Published September 1969. 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	-
dc.language	en_US	-
dc.publisher	Corvallis, Or. : Cooperative Extension Service, Oregon State University	-
dc.relation	Special report (Oregon State University. Agricultural Experiment Station)	-
dc.relation	no. 275	-
dc.subject	Food -- Drying -- Oregon	-
dc.title	Potential growth for Oregon's food processing industry through application of new dehydration methods	-
dc.type	Technical Report	-
Appears in Collections:	ScholarsArchive@OSU

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