Published December 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published July 1990. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The major portion of Pacific whiting (PW) is commercialized in the form of frozensurimi. Alternative products for PW were investigated focusing on fresh surimi andtexturized meat from PW mince. Fresh surimi is made without additives and keptrefrigerated instead of frozen. Texturized meat is a meat-like product made from PWmince through...
Published March 1961. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published March 1989. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Eighteen-hundred grand fir (Abies grandis) studs, curve sawn from small-diameter [approximately 4-7 inches (102-178 mm)] sawlogs, were kiln dried to determine effects
of drying schedule and restraint on energy consumption, drying time, and warp (bow,
crook, and twist). The experimental design included 18 kiln charges with three replications
of three...