Biblio

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.

S. Poowakanjana, “Rheological and spectroscopic characterization of surimi under various comminuting and heating condition”, Oregon State University, Corvallis, OR, 2012.

K. Lopetcharat, “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.

Z. H. Reed, “Immunological and physiochemical characterization of fish myosins”, Oregon State University, Corvallis, OR, 2010.

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

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

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

M. J. Burden, “Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning”, Oregon State University, Corvallis, OR, 2004.

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

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

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.

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.

V. Savant, “Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes”, Oregon State University, Corvallis, OR, 2001.

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. 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.

C. A. Mireles DeWitt, “Recovery and utilization of catheptic proteases from surimi wash water”, 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.

A. P. Wendel, “Recovery and utilization of Pacific whiting frame meat for surimi production”, Oregon State University, Corvallis, OR, 1999.

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

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.

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.

J. - S. Shie, “Development of optimum pasteurization conditions for surimi seafood”, Oregon State University, Corvallis, OR, 1997.

H. Yang, “Effects of starch on rheological, microstructural, and color properties of surimi-starch gels”, Oregon State University, Corvallis, OR, 1997.