Research group at Oregon State exploring seafood byproduct utilization for human consumption

Oregon State University (OSU) Seafood Research & Education Center and the Linus Pauling Science Center is undertaking a research project to study seafood byproduct utilization for human consumption.
The team is one year in to the 8-year project, which is exploring various aspects of byproduct utilization. The leader on the project, Professor Jung Kwon told SeafoodSource the mission, and said she is optimistic insight this work will have on the seafood industry...

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