TitleSolubility and structure of fish myofibrillar proteins as affected by processing parameters
Publication TypeThesis
Year of Publication1996
AuthorsLin, TMin
Academic DepartmentFood Science and Technology
DegreePh.D.
Number of Pages159 leaves, bound :
UniversityOregon State University
CityCorvallis, OR
KeywordsWhiting
URLhttp://hdl.handle.net/1957/28170