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Filtering by: Subject Seafood -- Preservation Decade 1970-1979

Canning seafood [1979]

Creator:

Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture

Abstract:

Published August 1979. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Other

Full Text:

they are preserved when supplies are abundant. Canning is the method of preservation com- monly used
Life begins at 40° F : how to use a seafood-handler's thermometer

Creator:

Davidson, William D. and Oregon State University. Extension Service/Sea Grant Marine Advisory Program

Abstract:

Published September 1975. 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:

one of the simplest and most economical methods of seafood preservation. In itself, the process of