W. Steve Otwell

Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets

Ken Gall, W. Steve Otwell, J. A. KOBURGIER et al. · Journal of Food Science · 1983 · 165 citations

Lipid Analysis, Nutrition, Food Analysis +17

Determination of Chlorate and Chlorite and Mutagenicity of Seafood Treated with Aqueous Chlorine Dioxide

Jeong‐Mok Kim, Maurice R. Marshall, Wen‐Xian Du et al. · Journal of Agricultural and Food Chemistry · 1999 · 47 citations

Ppm Chlorine, Engineering, Aqueous Chlorine Dioxide +21

Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat

Alan J. Degnan, Charles W. Kaspar, W. Steve Otwell et al. · Applied and Environmental Microbiology · 1994 · 47 citations · Full text

Bacterial Growth and Histamine Production on Vacuum Packaged Tuna

Cheng–I Wei, C.‐M. CHEN, John A. Koburger et al. · Journal of Food Science · 1990 · 46 citations

Anaerobic Culturing, Microbial Contamination, Aquaculture +15

Electrophoretic Identification of Raw and Cooked Shrimp using Various Protein Extraction Systems

H. An, M.R. Marshall, W. Steve Otwell et al. · Journal of Food Science · 1988 · 43 citations

Engineering, Electrophoretic Identification, Cooked Shrimp +17