Index Catalog // ScholarsArchive@OSU

Creator:: Raab, Carolyn A. and Oregon State University. Extension Service
Abstract:: Reprinted June 1990. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report

Creator:: Mansour, N. S. and Raab, Carolyn A.
Abstract:: Published May 1988. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report

Creator:: Raab, Carolyn A. and Oregon State University. Extension Service
Abstract:: Published June 1976. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report

Creator:: Raab, Carolyn A. and Oregon State University. Extension Service
Abstract:: Revised April 1979. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report

Creator:: Raab, Carolyn A., Oehler, Nellie, Oregon State University. Extension Service, Washington State University. Extension Service, and University of Idaho. Extension Service
Abstract:: How to prepare home-cooked foods for freezing, preserve food quality in frozen storage, and retain quality during thawing and reheating. Covers baked products and doughs, main dishes and meals, eggs, sandwiches, soups, fruit dishes, vegetable dishes, and desserts and sweets. Includes food safety guidelines for thawed frozen foods and for...
Resource Type:: Technical Report

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, and Pacific Northwest Cooperative Extension
Abstract:: Provides research-tested processing recommendations for various types of seafood. Gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. Includes information on storing live seafood, examining home-canned seafood for spoilage and underprocessing, detoxification process for spoiled and underprocessed seafood, general tips on preparation...
Resource Type:: Technical Report

Creator:: Weber, Janice M., Raab, Carolyn A., and Oregon State University. Extension Service
Abstract:: Published June 1981. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report

ScholarsArchive@OSU