Found 64 results
Author Title [ Type(Asc)] Year
Filters: Keyword is Whiting  [Clear All Filters]
Thesis
S. Benjakul, Utilization of wastes from Pacific whiting surimi manufacturing: proteinases and protein hydrolysate, Oregon State University, Corvallis, OR, 1997.
W. Byong Yoon, Use of linear and nonlinear programming to optimize surimi seafood, Oregon State University, Corvallis, OR, 1996.
D. -qian Wang, Thermophysical properties and temperature response of surimi-- measurement and modeling, Oregon State University, Corvallis, OR, 1990.
J. Yongsawatdigul, Textural and electrical properties of Pacific whiting surimi under ohmic heating, Oregon State University, Corvallis, OR, 1996.
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.
T. Min Lin, Solubility and structure of fish myofibrillar proteins as affected by processing parameters, Oregon State University, Corvallis, OR, 1996.
L. Brown, Seafood processing byproducts in the Pacific Northwest, Oregon State University, Corvallis, OR, 1995.
S. Poowakanjana, Rheological and spectroscopic characterization of surimi under various comminuting and heating condition, Oregon State University, Corvallis, OR, 2012.
A. P. Wendel, Recovery and utilization of Pacific whiting frame meat for surimi production, Oregon State University, Corvallis, OR, 1999.
C. A. Mireles DeWitt, Recovery and utilization of catheptic proteases from surimi wash water, Oregon State University, Corvallis, OR, 2000.
M. C. Erickson, Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus), Oregon State University, Corvallis, OR, 1980.
V. Savant, Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes, Oregon State University, Corvallis, OR, 2001.
M. Virginia Chang-Lee, The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels, Oregon State University, Corvallis, OR, 1988.
R. Pacheco Aguilar, Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production, Oregon State University, Corvallis, OR, 1986.
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.
Y. S. Kim, Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions, Oregon State University, Corvallis, OR, 2002.
J. Jaczynski, Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing, Oregon State University, Corvallis, OR, 2002.
E. Magnusdottir, Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage, Oregon State University, Corvallis, OR, 1995.
M. J. Burden, Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning, Oregon State University, Corvallis, OR, 2004.
R. R. Enríqu Andrade, Multiobjective model of the Pacific whiting fishery in the United States, Oregon State University, Corvallis, OR, 1992.
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.
G. J. Peters, Market opportunities for Pacific whiting, Oregon State University, Corvallis, OR, 1991.
J. W. Wu, Kinetic properties and characterization of purified proteases from Pacific whiting (Merluccius productus), Oregon State University, Corvallis, OR, 1994.
Z. H. Reed, Immunological and physiochemical characterization of fish myosins, Oregon State University, Corvallis, OR, 2010.
R. Jose Simpson-Rivera, Frozen stabilized mince, its production, and thermophysical properties, Oregon State University, Corvallis, OR, 1993.

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