College of Agricultural Sciences

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G. Sylvia, Bertullo, E., and Werner, J., “Recommendations of the workshop group on quality assurance for hake”, in Hake fisheries, ecology and markets, 1st ed.st ed., J. Alheit and Pitcher, T. J., Eds. London : Chapman & Hall, 1995.

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S. Pipatsattayanuwong, “Alternative products from Pacific whiting: fresh surimi and texturized mince”, Oregon State University, Corvallis, OR, 1995.

K. Piyachomkwan, “Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate”, Oregon State University, Corvallis, OR, 1993.

S. Thawornchinsombut, “Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions”, Oregon State University, Corvallis, OR, 2004.

T. Ngei Kok, “Biochemical and physical factors affecting fish ball”, Oregon State University, Corvallis, OR, 2005.

S. Tungkawachara, “Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce”, Oregon State University, Corvallis, OR, 2003.

J. Dong Park, “Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)”, Oregon State University, Corvallis, OR, 2008.

V. C. Weerasinghe, “Characterization of Pacific whiting protease and food-grade inhibitors for surimi production”, Oregon State University, Corvallis, OR, 1995.

X. F. Nickel, “Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver”, Oregon State University, Corvallis, OR, 1996.

O. Akpinar, “Characterization of recombinant proteinase inhibitors in surimi application”, Oregon State University, Corvallis, OR, 1998.

O. Esturk, “Characterization of rheological properties and thermal stability of fish myofibrillar proteins”, Oregon State University, Corvallis, OR, 2003.

A. Su, “Comparative methods of determining heat transfer coefficients over moist food materials”, Oregon State University, Corvallis, OR, 1996.

C. -kuang Hsü, “Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)”, Oregon State University, Corvallis, OR, 1992.

M. Y. Peters, “Components of bovine plasma that enhance gel strength in Pacific whiting surimi”, Oregon State University, Corvallis, OR, 1995.

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.