Brown, W. D.; Martinez, M.; Johnstone, M.; Olcott, H. S. 1962. Comparative Biochemistry Of Myoglobins. Journal Of Biological Chemistry 237:81

free sulhydryl, Tuna, Avian, Salmon, Whale, Beef Myoglobin

Charley, H. 1952. Effects Of Internal Temperature And Of Oven Temperature On The Cooking Losses And The Palatability Of Baked Salmon Steaks. Food Research 17:136.

Salmon, Press Fluid, Evaporation Loss, Cooking Loss, Oven Temperature, Endpoint Temperature, Cooking Time

Charley, H.; Goertz, G. E. 1958. The Effects Of Oven Temperature On Certain Characteristics Of Baked Salmon. Food Research 23:17

Salmon, Drip Loss, Cooking Loss, Evaporation Loss, Endpoint Temperature, Press Fluid, Histology, Cooking Time

http://extension.oregonstate.edu/oap/story.php?S_No=74&storyType=oap&page=1

Fishing For Answers by Andy Duncan, Oregon's Agricultural Progress, Spring/Summer, 1998, discusses how OSU faculty and staff are helping with salmon restoration.

Geesink, G.H., J.D. Morton, M.P. Kent, and R. Bickerstaffe. 2000. Partial purification and characterization of Chinook salmon (Oncorhynchus tshawytscha calpains and an evaluation of their role in postmortem proteolysis. Journal Food Science 65: 1318.

Karrick, N. L.; Thurston, C. E. 1964. Fish Composition. Proximate Composition Of Silver Salmon. Journal Of Agricultural And Food Chemistry 12:282

Salmon

Labuza, T. P.; Tsuyuki, H.; Karel, M. 1969. Kinetics Of Linoleate Oxidation In Model Systems. Journal Of The American Oil Chemists Society 46:409

Linoleate Oxidation, Propyl Gallate, Butylated Hydroxytoluene, Microcrystalline Cellulose, Freeze-Dried Salmon

Lentz, C. P.; Van Den Berg, L. 1977. Thermal Conductivity Data For Foods: Their Significance And Use. American Society Of Heating, Refrigerating And Air-Conditioning Engineers, Inc. (Ashrae Transactions) 83(I):533

Thermal Conductivity, Water, Brine, Heat Transfer Film Coefficient, Pork, Turkey, Salmon, Beef, Cod, Gel, Gelatin, Butterfat, Freezing

Lusk, G.; Karel, M.; Goldblith, S. A. 1964. Astacene Pigment Loss Occurring In Freeze-Dried Shrimp And Salmon During Storage Food Technology 18:751

Freeze-Dried Shrimp, Freeze-Dried Salmon, Shrimp, Astacene Pigment, Salmon, Storage

Lusk,G.; Karel, M.; Goldblith, S. A. 1964. Thermal Conductivity Of Some Freeze-Dried Fish. Food Technology 18(10):121(1625)

Salmon, Freeze Drying, Fish, Haddock, Perch, Thermal Conductivity

Macleod, R. A.; Jones, R. E. E.; Mcbride, J. R. 1960. Fish Storage Effects. Sodium Ion. Potassium Ion. And Weight Changes In Fish Held In Refrigerated Sea Water And Other Solutions. Journal Of Agricultural And Food Chemistry 8:132

Fish Storage, Salmon Sodium, Salmon Potassium, Halibut Sodium, Halibut Potassium, Herring Sodium, Herring Potassium, Sole Sodium, Sole Potassium, Sole

Martinez, F.; Labuza, T. P. 1968. Rate Of Deterioration Of Freeze-Dried Salmon As A Function Of Of Relative Humidity. Journal Of Food Science 33:241

Freeze-Dried Salmon, Salmon Quality, Relative Humidity

Richards, E. H. 1881. The Chemistry Of Cooking And Cleaning. A Manual For Housekeepers Estes And Lauriat, Boston, Ma

Sugar, Starch, Fat, Protein, Cleaning, Carbonic Acid, Gold, Chemistry, Fruit, Rice, Farina, Alum, Potato, Bread, Fermentation, Dough, Leavening, Soda, Tartaric Acid, Sour Milk, Lactic Acid, Biscuit, Acetic Acid, Salt, Rochelle Salt, Corn Oil, Oat Oil, Vegetable Oil, Butter, Suet, Lard, Meat, Ox, Mutton, Fish, Salmon

Schmidt, P. J.; Cuthbert, R. M. 1969. Color Sorting Of Raw Salmon. Food Technology 23:232

Salmon, Color

Schmidt, P. J.; Idler, D. R. 1958. Predicting The Color Of Canned Sockeye Salmon From The Color Of The Raw Flesh. Food Technology 12:44

Salmon, Color

Stern, J. A.; Liebman, H. L.; Kudo, G.; Chapel, J.; Olsen, R. A. 1958. The Potential Application Of Antibiotics In The Salmon Canning Industry. Ii. Chemical And Bacteriological Evaluations. Food Technology 12:132

Salmon Canning Industry, Antibiotic, Canned Bacteria

Tarr, H. L. A.; Boyd, J. W. ; Bissett, H. M. 1954. Antibiotics In Food Processing. Experimental Preservation Of Fish And Beef With Antibiotics. Journal Of Agricultural And Food Chemistry 2:372.

Salmon, Bacteria, Chlorotetracycline, Beef, Yeast, Thiolutin, Puromycin

Thruston, C. E.; Groninger, H. S. 1959. Fish Storage Effects, Composition Changes In Puget Sound Pink Salmon During Storage In Ice And In Refrigerated Brine. Journal Of Agricultural And Food Chemistry 7:282

Salmon, Storage

Thurston, C. E. 1958. Variation In Composition Of Southeastern Alaska Pink Salmon. Food Research 23:619

Salmon

Ting, C. Y.; Montgomery, M. W.; Anglemier, A. F. 1968. Partial Purification Of Salmon Muscle Cathepsins. Journal Of Food Science 33:617

Salmon Cathepsin

Tomlinson, N.; Geiger, S. E.; Kay, W. W. 1965. Sodium, Potassium, And Magnesium Concentration And Weight Changes In Fish Stored In Refrigerated Sea Water In Relation to Biochemical Changes Associated With Rigor Mortis. Journal Of Food Science 30:126.

Sodium, Potassium, Magnesium, Trout, Salmon, Sea Water, Fish Skin, Storage, Rigor Mortis, Muscle

Tong, L.M., S. Sasaki, D.J. McClements, and E.A. Decker. 2000. Antioxidant activity of whey in a salmon oil emulsion. Journal Food Science 65: 1325.

Stone, F. E. 1970. Enzymatic Deamination Of Adenosime Monophosphate (Amp), Adenosine And Adenine By Salmon, Crab And Scallop Muscle Extracts. Journal Of Food Science 35:565

Crab Adenosine Monophosphate, Crab, Salmon Adenosine Monophosphate, Scallop Adenosine Monophosphate