Found 7739 results
Author Title [ Type(Desc)] Year
Thesis
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.
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.
G. Suryanaray Murthy, Development of a controller for fermentation in the dry grind corn process, University of Illinois at Urbana-Champaign, 2006.
S. P. Good, Development of a Decision Support System for Sustainable Implementation of Rural Gravity Flow Water Systems, MICHIGAN TECHNOLOGICAL UNIVERSITY, 2008.
J. - S. Shie, Development of optimum pasteurization conditions for surimi seafood, Oregon State University, Corvallis, OR, 1997.
T. N. Johnson, Direct and indirect effects of livestock grazing intensity on processes regulating grassland bird populations, 2011.
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.

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