Biblio
“Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing”, Oregon State University, Corvallis, OR, 2002.
, “Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions”, Oregon State University, Corvallis, OR, 2002.
, “Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce”, Oregon State University, Corvallis, OR, 2003.
, “Characterization of rheological properties and thermal stability of fish myofibrillar proteins”, Oregon State University, Corvallis, OR, 2003.
, , “Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions”, Oregon State University, Corvallis, OR, 2004.
, “Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning”, Oregon State University, Corvallis, OR, 2004.
, “Biochemical and physical factors affecting fish ball”, Oregon State University, Corvallis, OR, 2005.
, “Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)”, Oregon State University, Corvallis, OR, 2008.
, “Immunological and physiochemical characterization of fish myosins”, Oregon State University, Corvallis, OR, 2010.
, “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.
“Rheological and spectroscopic characterization of surimi under various comminuting and heating condition”, Oregon State University, Corvallis, OR, 2012.
, 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.