J. Ostrander

Shellfish: proximate composition, minerals, fatty acids, and sterols.

M. Childs, I. King, E. Monsen, 1990, Journal of the American Dietetic Association.

Some differences in composition of covering fat, intermuscular fat, and intramuscular fat of meat animals

L. Dugan, J. Ostrander, 1962 .

WATERLESS COOKING – INFLUENCE ON ENERGY CONSUMPTION AND NUTRIENT RETENTION

C. Martinsen, J. Ostrander, 1984 .

Egg substitutes: chemical and biologic evaluations.

M. Childs, J. Ostrander, 1976, Journal of the American Dietetic Association.

Effects of shellfish consumption on lipoproteins in normolipidemic men.

M. Childs, W. Yamanaka, I. King, 1990, The American journal of clinical nutrition.

ENGINEERING A PLANT FOR ENZYMATIC PRODUCTION OF SUPPLEMENTAL FISH PROTEINS1

G. M. Pigott, J. Ostrander, Gregory O. Bucove, 1978 .

Cheese products: protein, moisture, fat, and acceptance.

C. Martinsen, J. Ostrander, P. J. Nystrom, 1974, Journal of the American Dietetic Association.

Consumer Acceptability and Color of Deep‐Fried Fish Coated with Wheat or Corn Distillers’Dried Grains with Solubles (DDGS)

B. Rasco, F. Dong, J. Ostrander, 1987 .