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Frozen salmon -- Quality
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The validity of peroxide values and optical densities as measures of the quality of frozen Chinook salmon
Creator:
Osman, Hussein Osman Ahmed
Resource Type:
Dissertation
Full Text:
VALUES AID OPTICAL DENSITIES AS ffiASUKES OF THE
QUALITY
OP
FROZEN
CHINOOK
SALMON
CHAPTER I
Evaluation of the quality of packaged frozen peas
Creator:
Shen, Chih-Ping
Resource Type:
Masters Thesis
Full Text:
for
Frozen
Peas...................30 XI Comparison of
Quality
Index for Coajmer- cial Samples of
Comparison of taste test scores with peroxide values of frozen pink salmon
Creator:
Brock, James Richard
Resource Type:
Masters Thesis
Full Text:
chemical .measure of
quality
of
frozen
pink
salmon
fillets with an organoleptic evaluation and to
Spectrophotometric techniques for the evaluation of frozen pink salmon
Creator:
Gupta, Gopi Nath
Resource Type:
Masters Thesis
Full Text:
salmon
. {Oacorhynus gorbuscha), the fifth species of the Pacific
salmon
, is not generally
frozen
Processing treatments to extend the storage time of frozen pink salmon
Creator:
Mathers, John Hamilton
Resource Type:
Masters Thesis
Full Text:
quality
of brined and unbrined
frozen
pink
salmon
fillets. They found that tho flavour changed from
Life begins at 40° F : how to use a seafood-handler's thermometer
Creator:
Davidson, William D.
and
Oregon State University. Extension Service/Sea Grant Marine Advisory Program
Abstract:
Published September 1975. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:
Technical Report
Full Text:
frozen
product depends on the
quality
of the fresh product. Freezing is only a method of preservation
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Academic Affiliation
Food Technology
5
Advisor
Worthington, Oliver J.
2
Commencement Year
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1950
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1953
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Unknown
1
Creator
Brock, James Richard
1
Davidson, William D.
1
Gupta, Gopi Nath
1
Mathers, John Hamilton
1
Oregon State University. Extension Service/Sea Grant Marine Advisory Program
1
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1950
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1975
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1970-1979
1
1950-1959
5
Degree Field
Food Technology
5
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Master's
4
Doctoral
1
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Master of Science (M.S.)
4
Doctor of Philosophy (Ph.D.)
1
Language
English [eng]
6
Non-Academic Affiliation
Oregon State University. Graduate School
5
Oregon State University. Agricultural Experiment Station
1
Oregon State University. Sea Grant College Program
1
Peer Reviewed
No
5
Yes
1
Resource Type
Masters Thesis
4
Dissertation
1
Technical Report
1
Rights Statement
Copyright Not Evaluated
6
Subject
Frozen fish
2
Frozen foods
2
Fishery processing -- Sanitation
1
Fishery products -- Preservation
1
Fishery products -- Quality control
1
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