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Browsing by Subject "Fishery products -- Preservation"
Now showing items 1-12 of 12
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(2004-09-17)A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function ...
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(1949-06)
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(1989-03-03)The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. ...
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([Covallis, Or.] : Oregon State University Extension Service, Washington State University Cooperative Extension, University of Idaho Cooperative Extension Service, and U.S. Dept. of Agriculture, 1983-04)
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([Corvallis, Or.] : Oregon State University Cooperative Extension Service ; [Pullman, Wash.] : Washington State University Cooperative Extension Service ; [Moscow, Idaho] : University of Idaho Agricultural Extension Service ; [Washington, D.C.] : U.S. Dept. of Agriculture [, 1978-01)
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([Covallis, Or.] : Oregon State University Extension Service, Washington State University Cooperative Extension, University of Idaho Cooperative Extension Service, and U.S. Dept. of Agriculture, 1992-01)
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(1938-05)
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(1972-10-25)The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw s ...
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(1965-04-19)The storage life at 43°F of ground dover sole fillets (Microstomas pacificus) was determined microbiologically after treatment with ionizing radiation and antimicrobial agents. Sodium benzoate, potassium sorbate and th ...
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(1990-12-06)Freezing is one of the important technologies for preservation of foods. In this project, using surimi as a food model, thermophysical properties of frozen foods were evaluated and the freezing process was simulated us ...
Now showing items 1-12 of 12
