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Filtering by: Creator Riscoe, Erin W. Remove constraint Creator: Riscoe, Erin W. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School

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  • 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:
    : _____________________________________________________________________ Jae W. Park protein. The protein content and quality of raw surimi are varied by fish