Index Catalog // ScholarsArchive@OSU

Benzoates as aids in kippered fish preservation

Creator:: Oregon State College. Agricultural Experiment Station and Harvey, Edward W. (Edward Winslow), 1911-
Abstract:: Published October 1943. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: , Schoenfeld, Director Co rval 118 Circular of Information No. 318 BENZOATES AS AIDS IN KIPPERED FISH

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Creator:: Lin, Dongdong
Abstract:: The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of...
Resource Type:: Masters Thesis
Full Text:: oregonensis) and Feasibility for Utilization as Human Food by Dongdong Lin A THESIS submitted to

Immunological and physiochemical characterization of fish myosins

Creator:: Reed, Zachary H.
Abstract:: Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
Resource Type:: Dissertation
Full Text:: other fish species. It has been shown that salmon myosin can be affected by heating. As myosin

Fish in your nutrition plan

Creator:: Gordon, Dennis T. and Oregon State University. Marine Advisory Program
Resource Type:: Technical Report
Full Text:: nutritional composition. Fish with white flesh, such as cod and sole, are the most common type of food from

A guide for buying Oregon fish and shellfish

Creator:: Seat, Velma and Oregon State University. Extension Service
Abstract:: Published June 1969. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: A Guide for Buying Oregon Fish and Shellfish Unless

Spectrophotometric techniques for the evaluation of frozen pink salmon

Creator:: Gupta, Gopi Nath
Resource Type:: Masters Thesis
Full Text:: - miaation of volatile aoid as an index for different staged of spoilage of fish. Ha 1937, Beattj and

The effects of certain marine fishes in the diets of mink

Creator:: Watt, Phyllis Ruth
Resource Type:: Masters Thesis
Full Text:: has been seldom used as a human food fish because of a color chan,e in the flesh, from a natural

The dehydration of whole salted fish

Creator:: Hu, Kwoh Hsien
Resource Type:: Masters Thesis
Full Text:: - ing of fish &Bd fishery products. The location of the salt fish industry, as well as the different

Mercury levels in albacore tuna (Thunnus alalunga) and the effects of canning

Creator:: Rasmussen, Rosalee S.
Abstract:: Mercury is a toxic heavy metal released into the environment from both natural and anthropogenic sources. The organic form of mercury is a potent neurotoxin that is especially dangerous to developing nervous systems. Results of recent studies have caused the Food and Drug Administration (FDA) and the Environmental Protection Agency...
Resource Type:: Masters Thesis
Full Text:: mercury in fish vary depending on factors such as: trophic level in the food chain, size, habitat

Monte Carlo random walk simulation as a complement to experimental and theoretical approaches : application to mass transfer in fish muscle tissue

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: Mass transfer processes in food systems, such as solute infusion, are poorly understood because of their complex nature. Food systems contain porous matrices and a variety of continuous phases within cellular tissues. Mass transfer processes are generally not pure diffusion: often convection, binding and obstructing diffusion will occur. Monte Carlo...
Resource Type:: Dissertation
Full Text:: and theoretical approaches. Mass transfer processes in food systems, such as solute infusion in fish

ScholarsArchive@OSU

Benzoates as aids in kippered fish preservation

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Immunological and physiochemical characterization of fish myosins

Fish in your nutrition plan

A guide for buying Oregon fish and shellfish

Spectrophotometric techniques for the evaluation of frozen pink salmon

The effects of certain marine fishes in the diets of mink

The dehydration of whole salted fish

Mercury levels in albacore tuna (Thunnus alalunga) and the effects of canning

Monte Carlo random walk simulation as a complement to experimental and theoretical approaches : application to mass transfer in fish muscle tissue

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