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Jae W Park

Showing results (1-10 of 34) with videos related to

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Journal of Food Science|May 25, 2010
Controlling the bleeding of carmine colorant in crabstickSamanan Poowakanjana, Jae W Park
Food Chemistry|December 26, 2012
Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditionsSamanan Poowakanjana, Jae W Park
Food Chemistry|December 24, 2013
Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimiTao Yin, Jae W Park
Food Chemistry|February 13, 2016
Pacific whiting frozen fillets as affected by postharvest processing and storage conditionsJinhwan Lee, Jae W Park
Food Science and Biotechnology|October 20, 2023
Comprehensive review: by-products from surimi production and better utilizationTao Yin, Jae W Park
Food Chemistry|March 14, 2015
Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating ratesTao Yin, Jae W Park
Journal of Food Science|March 16, 2012
Thermophysical characterization of tilapia myosin and its subfragmentsZachary H Reed, Jae W Park
Journal of Food Science|November 13, 2007
Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimiJoo D Park, Jae W Park
Food Chemistry|January 28, 2015
Salmon blood plasma: effective inhibitor of protease-laden Pacific whiting surimi and salmon minceMatthew R Fowler, Jae W Park
Journal of Food Science|May 4, 2011
Rheological and biochemical characterization of salmon myosin as affected by constant heating rateZachary H Reed, Jae W Park
Pageof 4

Showing results (1-10 of 34) with videos related to

Sort By:
Pageof 4
Journal of Food Science|May 25, 2010
Controlling the bleeding of carmine colorant in crabstickSamanan Poowakanjana, Jae W Park
Food Chemistry|December 26, 2012
Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditionsSamanan Poowakanjana, Jae W Park
Food Chemistry|December 24, 2013
Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimiTao Yin, Jae W Park
Food Chemistry|February 13, 2016
Pacific whiting frozen fillets as affected by postharvest processing and storage conditionsJinhwan Lee, Jae W Park
Food Science and Biotechnology|October 20, 2023
Comprehensive review: by-products from surimi production and better utilizationTao Yin, Jae W Park
Food Chemistry|March 14, 2015
Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating ratesTao Yin, Jae W Park
Journal of Food Science|March 16, 2012
Thermophysical characterization of tilapia myosin and its subfragmentsZachary H Reed, Jae W Park
Journal of Food Science|November 13, 2007
Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimiJoo D Park, Jae W Park
Food Chemistry|January 28, 2015
Salmon blood plasma: effective inhibitor of protease-laden Pacific whiting surimi and salmon minceMatthew R Fowler, Jae W Park
Journal of Food Science|May 4, 2011
Rheological and biochemical characterization of salmon myosin as affected by constant heating rateZachary H Reed, Jae W Park
Pageof 4