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Filtering by: Creator Hwang, Sue Kyung Remove constraint Creator: Hwang, Sue Kyung Resource Type Dissertation Remove constraint Resource Type: Dissertation Subject Fish as food Remove constraint Subject: Fish as food

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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:
    Craig for keeping the equipment running smoothly. I also want to thank Sue and Toni for all the

  • The effect of the consumption of three types of dietary fish on cardiovascular risk predictors

    Creator:
    Patton, Beverly D.
    Abstract:
    Epidemiological studies have suggested that the consumption of fish may reduce the risk of cardiovascular disease. Compared to the number of studies using fish oils, few studies have used fish itself. Those which have used fish have generally used fattier fish such as mackerel and salmon as part of an...
    Resource Type:
    Dissertation
    Full Text:
    important to me were Professor Sue Bradley Davidson and Dr. Glenn T. Gerhard. Not only did they provide