Influence of manufacturing variables on the characteristics and effectiveness of chitosan products. III. Coagulation of cheese whey solids.

Autor: Wu, A. C. M., Bough, W. A., Holmes, M. R., Perkins, B. E.

Publikováno v: Biotechnology & Bioengineering; Dec1978, Vol. 20 Issue 12, p1957-1966, 10p

Influence of manufacturing variables on the characteristics and effectiveness of chitosan products. I. Chemical composition, viscosity, and molecular-weight distribution of chitosan products.

Autor: Bough, W. A., Salter, W. L., Wu, A. C. M., Perkins, B. E.

Publikováno v: Biotechnology & Bioengineering; Dec1978, Vol. 20 Issue 12, p1931-1943, 13p

The impact of discharges from seafood processing on southeastern estuaries

Autor: Bough, W. A., Gates, K. W., Perkins, B. E., Harrison, A. S., EuDaly, J. G.

Publikováno v: Estuaries; Jun1985, Vol. 8 Issue 2, p244, 0p

A comparison of roasting vs lye peeling of pimientos for generation of wastes and quality of canned products

Autor: Bough, W. A., Badenhop, A. F.

Publikováno v: Journal of Food Science (Wiley-Blackwell); Nov/Dec1974, Vol. 39 Issue 6, p1107, 0p

Use of Alkaline Peeling Effluents from Vegetable and Fruit Processing Operations by Neurospora sitophila.

Autor: Beuchat LR; Department of Food Science, University of Georgia Agricultural Experiment Station, Experiment, Georgia 30212., Bough WA; Department of Food Science, University of Georgia Agricultural Experiment Station, Experiment, Georgia 30212., Young CT; Department of Food Science, University of Georgia Agricultural Experiment Station, Experiment, Georgia 30212.

Publikováno v: Journal of food protection [J Food Prot] 1978 Jan; Vol. 41 (1), pp. 24-27.