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Filtering by: Creator Aguilar, Hugo G. Academic Affiliation Food Science and Technology Non-Academic Affiliation Oregon State University. Graduate School

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ScholarsArchive@OSU

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Modulation of metabolic syndrome by soy isoflavones : in-vitro and in-vivo models

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