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Biblio
Found 64 results
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Whiting
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Submitted
Windows on Pacific whiting
. Newport, Or. : Oregon Coastal Zone Management Association, Oregon State University Coastal Oregon Marine Experiment Station, Oregon State University Seafoods Laboratory, Submitted.
2012
S. Poowakanjana
,
“
Rheological and spectroscopic characterization of surimi under various comminuting and heating condition
”
, Oregon State University, Corvallis, OR, 2012.
2011
K. Lopetcharat
,
“
Fish sauce : the alternative solution for Pacific whiting and its by-products
”
, Oregon State University, Corvallis, OR, 2011.
Newport's commercial fisheries: Pacific whiting midwater trawler
, vol. 11-021. Corvallis, Or.: Oregon Sea Grant, Oregon State University, 2011.
2010
Z. H. Reed
,
“
Immunological and physiochemical characterization of fish myosins
”
, Oregon State University, Corvallis, OR, 2010.
2008
J. Dong Park
,
“
Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)
”
, Oregon State University, Corvallis, OR, 2008.
2005
T. Ngei Kok
,
“
Biochemical and physical factors affecting fish ball
”
, Oregon State University, Corvallis, OR, 2005.
2004
S. Thawornchinsombut
,
“
Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions
”
, Oregon State University, Corvallis, OR, 2004.
M. J. Burden
,
“
Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning
”
, Oregon State University, Corvallis, OR, 2004.
2003
S. Tungkawachara
,
“
Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce
”
, Oregon State University, Corvallis, OR, 2003.
O. Esturk
,
“
Characterization of rheological properties and thermal stability of fish myofibrillar proteins
”
, Oregon State University, Corvallis, OR, 2003.
S. Wibowo
,
“
Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment
”
, Oregon State University, Corvallis, OR, 2003.
2002
J. Jaczynski
,
“
Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing
”
, Oregon State University, Corvallis, OR, 2002.
Y. S. Kim
,
“
Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions
”
, Oregon State University, Corvallis, OR, 2002.
2001
V. Savant
,
“
Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes
”
, Oregon State University, Corvallis, OR, 2001.
2000
E. Greene
,
“
A comprehensive evaluation of product quality in the Pacific whiting (Merluccius productus) and albacore tuna (Thunnus alalunga) industries
”
, Oregon State University, Corvallis, OR, 2000.
J. D. Hoffman
,
“
Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods
”
, Oregon State University, Corvallis, OR, 2000.
C. A. Mireles DeWitt
,
“
Recovery and utilization of catheptic proteases from surimi wash water
”
, Oregon State University, Corvallis, OR, 2000.
1999
J. Kaur
,
“
Concentration of anserine and carnosine in surimi wash water and their antioxidant activity
”
, Oregon State University, Corvallis, OR, 1999.
A. P. Wendel
,
“
Recovery and utilization of Pacific whiting frame meat for surimi production
”
, Oregon State University, Corvallis, OR, 1999.
1998
O. Akpinar
,
“
Characterization of recombinant proteinase inhibitors in surimi application
”
, Oregon State University, Corvallis, OR, 1998.
S. L. Larkin
,
“
The multidimensional role of intrinsic quality in the management of natural resources : a bioeconomic analysis of the Pacific whiting fishery
”
, Oregon State University, Corvallis, OR, 1998.
1997
C. R. Tuininga
,
“
Contending with risk in the seafood processing industry : a bioeconomic portfolio analysis of the Pacific whiting fishery
”
, Oregon State University, Corvallis, OR, 1997.
J. - S. Shie
,
“
Development of optimum pasteurization conditions for surimi seafood
”
, Oregon State University, Corvallis, OR, 1997.
H. Yang
,
“
Effects of starch on rheological, microstructural, and color properties of surimi-starch gels
”
, Oregon State University, Corvallis, OR, 1997.
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