Project 16-03 proposed to develop alternative pollock roe product forms, but also lead to new insights into the physicochemical properties of Alaska walleye pollock. This research has been recently published in the Journal of Food Science and Technology. To find out more follow the link in the citation!
Anvari, M., B. Smith, C. Sannito, & Q.S.W. Fong. 2018. Characterization of rheological and physicochemical properties of Alaska walleye pollock (Gadus chalcogrammus) roe. Journal of Food Science and Technology 55(9): 3616–3624. https://dx.doi.org/10.1007/s13197-018-3287-7