Found 64 results
Author Title [ Type(Desc)] Year
Filters: Keyword is Whiting  [Clear All Filters]
Thesis
J. Kaur, Concentration of anserine and carnosine in surimi wash water and their antioxidant activity, Oregon State University, Corvallis, OR, 1999.
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.
S. -woo Kim, Demand analysis for surimi-based products in Japan, Oregon State University, Corvallis, OR, 1988.
G. J. Peters, Determination of quality parameters for the Pacific whiting fishery using neural network and induction modeling, Oregon State University, Corvallis, OR, 1995.
J. - S. Shie, Development of optimum pasteurization conditions for surimi seafood, Oregon State University, Corvallis, OR, 1997.
R. Pacheco Aguilar, The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi, Oregon State University, Corvallis, OR, 1989.
Y. - C. Chung, Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus), Oregon State University, Corvallis, OR, 1993.
R. G. Gartz, The effects of harvesting Pacific hake (Merluccius productus) on the offshore community : the results of a multi-species model, Oregon State University, Corvallis, OR, 1994.
H. Yang, Effects of starch on rheological, microstructural, and color properties of surimi-starch gels, Oregon State University, Corvallis, OR, 1997.
H. Wu, Electrical and thermal properties of Pacific whiting surimi paste and stabilized mince in multi-frequency ohmic heating, Oregon State University, Corvallis, OR, 1997.
W. Aksornsri, Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF), Oregon State University, Corvallis, OR, 1996.
C. -kuang. Hsü, Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood, Oregon State University, Corvallis, OR, 1995.
Y. AbuDagga, Finite element simulation of heat transfer in Pacific whiting surimi paste during ohmic and conventional heating, Oregon State University, Corvallis, OR, 1995.
K. Lopetcharat, Fish sauce : the alternative solution for Pacific whiting and its by-products, Oregon State University, Corvallis, OR, 2011.
R. Jose Simpson-Rivera, Frozen stabilized mince, its production, and thermophysical properties, Oregon State University, Corvallis, OR, 1993.
Z. H. Reed, Immunological and physiochemical characterization of fish myosins, Oregon State University, Corvallis, OR, 2010.
J. W. Wu, Kinetic properties and characterization of purified proteases from Pacific whiting (Merluccius productus), Oregon State University, Corvallis, OR, 1994.
G. J. Peters, Market opportunities for Pacific whiting, Oregon State University, Corvallis, OR, 1991.
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.
R. R. Enríqu Andrade, Multiobjective model of the Pacific whiting fishery in the United States, Oregon State University, Corvallis, OR, 1992.
M. J. Burden, Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning, Oregon State University, Corvallis, OR, 2004.
E. Magnusdottir, Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage, Oregon State University, Corvallis, OR, 1995.
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.
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.

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