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Food Processing and Engineering Lab

 

 

Proceedings

  1. Sathivel, S. 2008. Food engineering applications in seafood processing. In: Proc.of the 2008 Int. Smoked Seafood Conf., D. E. Kramer and L. Brown, Eds. Published by Alaska Sea Grant College Program, University of Alaska, Fairbanks, pp. 65-66.
  2. Sathivel, S. 2005. Thermal and flow properties of fish oils. In: Proc. of the 2005 Amer. Inst. Chem. Eng. (AIChE) Ann. Mtg., Cincinnati, Ohio, proc. no. 554d.
  3. Sathivel, S., P. J. Bechtel, J. Babbitt, S. Smiley, and C. Crapo. 2003. Biochemical and functional properties of hydrolysates from herring (Clupea harengus) byproducts. In: Proc. of the 2003 Trans Atlantic Fisheries Tech. Conf., Published by The Icelandic Fisheries Laboratory, pp. 305-306.
  4. Bechtel, P. J., S. Sathivel, A. C. M. Oliveira, S. Smiley, and J. Babbitt. 2003. Properties of hydrolysates from pink salmon heads and viscera. In: Proc. of the 2003 Trans Atlantic Fisheries Tech. Conf ., Published by The Icelandic Fisheries Laboratory, pp. 284-285.
  5. Smiley, S., A. C. M. Oliveira, S. Sathivel, P. J. Becthel, and J. Babbitt. 2003. Characterization of lipids from pink salmon heads and viscera and their hydrolysates. In: Proc. of the 2003 TAFT Conf., Published by The Icelandic Fisheries Laboratory, pp. 325-327.
  6. Sathivel, S. 2003. Fish oils: properties and processing. In: Utilization of Alaska Seafood Processing Byproducts, P. J. Bechtel, Ed., Published by the Alaska Sea Grant College Program, University of Alaska Fairbanks, Fairbanks, pp. 175-186.
revised: 03-Jan-2017 13:18