D. K. Law | Researchain

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Publication

Featured researches published by D. K. Law.

Journal of Agricultural and Food Chemistry | 1972

Decomposition of trimethylamine oxide and changes in protein extractability during frozen storage of minced and intact hake (Merluccius productus) muscle

Jerry K. Babbitt; David L. Crawford; D. K. Law

Journal of Food Science | 1979

COMPARATIVE STABILITY AND DESIRABILITY OF FROZEN PACIFIC HAKE FILLET AND MINCED FLESH BLOCKS

D. L. Crawford; D. K. Law; J. K. Babbitt; L. A. McGILL

Journal of Food Science | 1972

YIELD AND ACCEPTABILITY OF MACHINE SEPARATED MINCED FLESH FROM SOME MARINE FOOD FISH

D. L. Crawford; D. K. Law; J. K. Babbitt; L.S. Mcgill

Journal of Agricultural and Food Chemistry | 1972

Nutritional characteristics of marine food fish carcass waste and machine-separated flesh

David L. Crawford; D. K. Law; Jerry K. Babbitt

Journal of Food Science | 1976

IMPROVED ACCEPTANCE AND SHELF LIFE OF FROZEN MINCED FISH WITH SHRIMP

J. K. Babbitt; D. K. Law; D. L. Crawford

The Progressive Fish-culturist | 1972

Mineral Composition of Oregon Pellet Production Formulations

D. L. Crawford; D. K. Law

Journal of Food Science | 1973

PHENOLASES AND BLUE DISCOLORATION IN WHOLE COOKED DUNGENESS CRAB (Cancer magister)

J. K. Babbitt; D. K. Law; D. L. Crawford

Journal of Food Science | 1973

BLUEING DISCOLORATION IN CANNED CRAB MEAT (Cancer magister)

J. K. Babbitt; D. K. Law; D. L. Crawford

Journal of Food Science | 1974

ACCEPTANCE OF A FISH-SHRIMP PORTION UTILIZING MACHINE-SEPARATED MINCED FISH FLESH

J. K. Babbitt; D. K. Law; D. L. Crawford; L. A. McGILL

Journal of Food Science | 1972

A Research Note SHELF LIFE STABILITY AND ACCEPTANCE OF FROZEN PACIFIC HAKE (Merluccius productus) FILLET PORTIONS

D. L. Crawford; D. K. Law; L.S. Mcgill

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D. L. Crawford

Oregon State University

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J. K. Babbitt

Oregon State University

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John W. Westgate

Oregon Department of Fish and Wildlife

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L. A. McGILL

Oregon State University

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Thomas B. McKee

Oregon Department of Fish and Wildlife

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L.S. Mcgill

Oregon State University

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M. W. Montgomery

Oregon State University

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Marta L. Dondero

Oregon State University

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