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Creator:: Lee, Jong 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:: minus chlorine residual. This is the chlorine "used" by the water itself and must be known prior to

Creator:: Oregon State University. Extension Service/Marine Advisory Program and Lee, Jong S.
Abstract:: Reprinted April 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:: minus chlorine residual. This is the chlorine "used" by the water itself and must be known prior to

Creator:: Oregon State University. Extension Service/Marine Advisory Program and Lee, Jong S.
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:: sanitation program for your processing plant. Your choice is complicated by the sheer number of products

Creator:: Morrissey, Michael T., Sylvia, Gilbert, Coastal Oregon Marine Experiment Station, and Oregon State University. Seafood Laboratory
Abstract:: "The Pacific Northwest Seafood Association is involved in several activities. Our primary goals are to maintain the greatest long-term, sustainable harvest utilization and value-added benefits from all of our fisheries. In 1992, the state decided that commercial fisheries should be designated a key Oregon industry. That event combined with several...
Resource Type:: Technical Report
Full Text:: three Shrim-Bo product blends developed by the OSU-SL include a 80% whiting/20% shrimp, a 60% whiting

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:: fisheries RECEIVED DEC 1 3 m J^ Preparation of salt brines for the fishing industry by Kenneth S

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:: PROGRAM S.G. No. 22 April 1973 Preparation of SALT BRINES for the Fishing industry By

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:: When added to water, salt lowers the freezing point of water by a known and predictable degree

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:: in the fresh product are often intensified by freezer storage. Con- sequently, seafoods that are to

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