Index Catalog // ScholarsArchive@OSU

Getting hurt on the beach is as easy as falling off a log : logs are dangerous when they move : never turn your back on the ocean!

Creator:: Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Revised July 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:: Poster
Full Text:: Extension Marine Advisory Program A Land Grant/Sea Grant Cooperative SG 26 Revised July 1980

Oregon's nearshore ocean

Creator:: McCauley, James E. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Published November 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:: . Heceta Bank 45. Rogue River Reef 46. Orford Reef 47. Mack Arch OTHER LANDMARKS 48. Sea Lion Caves

Improving the quality of commercially processed Dungeness crab [1982]

Creator:: Oregon State University. Extension Service/Marine Advisory Program, Babbitt, Jerry Keith, 1943-, and Hilderbrand, Kenneth S.
Abstract:: Revised February 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:: butchering. Keep crab cool and moist (below 45° F, 7° C). Crab intended for fresh sales are cooked whole

Smelt abounding! : dip net to dish

Creator:: Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Published July 1981. 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:: 30 to 45 minutes in moderate (350°F) oven, or until most of the soup has been absorbed by the fish

Oregon vegetable digest ; Vol. 25 No. 1

Creator:: Oregon State University. Agricultural Experiment Station, Crowell, H. H., Baggett, James R., and Varseveld, George
Abstract:: Published January 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:: Other
Full Text:: 15 53 13 16 37 31 3 66 6 2 Sungold 2 2.5 4.9 3.7 11 18 39 26 6 68 6 9 30 41 14 45 6 3 Goldette 3 3.5

Loran-C receivers: making the decision

Creator:: Smith, Frederick J. (Frederick John), 1936- and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Published March 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:: , Oregon State University Extension Service, Sea Grant Marine Advisory Program Publication SG 54 (in

Inventory of nontechnical marine resources, publications, and audiovisual materials [1979]

Creator:: Pacific Sea Grant Advisory Program
Resource Type:: Technical Report

Improving the quality of commercially processed Dungeness crab [1981]

Creator:: Oregon State University. Extension Service/Marine Advisory Program and Babbitt, Jerry Keith, 1943-
Abstract:: Published July 1981. 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:: butchering. Keep crab cool and moist (below 45° F, 7° C). Crab intended for fresh sales are cooked whole

Watching whales [1989]

Creator:: Mate, Bruce R. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Revised March 1989. 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:: Watching whales SG 53/Revised March 1989 B.R. Mate Table 1

Control of wood rot in waterfront structures

Creator:: Oregon State University. Extension Service/Marine Advisory Program, Helsing, Guy G., and Graham, R. D. (Robert D.)
Abstract:: Published August 1981. 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:: Marine Advisory Program A Land Grant / Sea Grant Cooperative SG 55 August 1981 dead and

ScholarsArchive@OSU

Getting hurt on the beach is as easy as falling off a log : logs are dangerous when they move : never turn your back on the ocean!

Oregon's nearshore ocean

Improving the quality of commercially processed Dungeness crab [1982]

Smelt abounding! : dip net to dish

Oregon vegetable digest ; Vol. 25 No. 1

Loran-C receivers: making the decision

Inventory of nontechnical marine resources, publications, and audiovisual materials [1979]

Improving the quality of commercially processed Dungeness crab [1981]

Watching whales [1989]

Control of wood rot in waterfront structures

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search