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Angee Hunt

Oregon State University

angee.hunt@oregonstate.edu

State: OR

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Functional Mince Project: Evaluating shelf life and protein functionality in alkaline pH adjusted fish mince.

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US Department of Agriculture

This work is supported by the Sustainable Agriculture Research and Education (SARE) program under a cooperative agreement with the University of Maryland, project award no. 2024-38640-42986, from the U.S. Department of Agriculture’s National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and should not be construed to represent any official USDA or U.S. Government determination or policy.

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