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Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: - "Game Foods" free Ext. Bulletin No. 820 — "Prepared and Precooked foods for the freezer" free

Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service/Marine Advisory Program, and Oregon State University. Sea Grant College Program
Abstract:: Reprinted July 1993. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: and use brines properly. This bulletin attempts to point out some basic ideas and principles and

Creator:: Hilderbrand, Kenneth S., Price, Robert J. (Robert James), 1942-, Olson, Robert E. (Robert Eldon), 1940-, and Oregon State University. Extension Service/Sea Grant Marine Advisory Program
Abstract:: This fact sheet has been prepared in response to many questions from seafood retailers about parasites in fish products. Customers who find parasites in fish they purchase need to have good answers for some obvious questions. Your customers need to understand two key points: First, parasites are a natural occurrence....
Resource Type:: Technical Report
Full Text:: further reading For these titles, enclose the amounts indicated and send your order to Bulletin

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Revised September 1976. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: during preparation and storage. This bulletin was prepared by Kenneth S. Hilderbrand, Jr., Extension

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Sea Grant Marine Advisory Program
Resource Type:: Technical Report
Full Text:: these publications, enclose the amounts indicated and mail your order to Bulletin Mailing Office

Creator:: Oregon State University. Extension Service/Marine Advisory Program and Hilderbrand, Kenneth S.
Abstract:: Published October 1980. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: ingredients in all fish-smoking recipes are salt, smoke, and heat. This bulletin points out that only salt

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Reprinted January 1979. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: principles In order to make and use brines properly. This bulletin at- tempts to point out some basic

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Published April 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: understand a few basic principles in order to make and use brines properly. This bulletin at- tempts to

Creator:: Jacobson, Robert W. (Robert Warren), Heikkila, Paul, Hilderbrand, Kenneth S., and Oregon State University. Extension Service/Marine Advisory Program
Resource Type:: Technical Report
Full Text:: now ready for frying. Cleaning for mincing As with frying, any clam in this bulletin may be

Creator:: Jacobson, Robert W. (Robert Warren), Heikkila, Paul, Hilderbrand, Kenneth S., Oregon. Department of Fish and Wildlife, and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Revised April 1982. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: for mincing As with frying, any clam in this bulletin may be minced; however, most cooks mince only

ScholarsArchive@OSU