| Title | Solubility and structure of fish myofibrillar proteins as affected by processing parameters |
| Publication Type | Thesis |
| Year of Publication | 1996 |
| Authors | Lin, TMin |
| Academic Department | Food Science and Technology |
| Degree | Ph.D. |
| Number of Pages | 159 leaves, bound : |
| University | Oregon State University |
| City | Corvallis, OR |
| Keywords | Whiting |
| URL | http://hdl.handle.net/1957/28170 |
