Index Catalog // ScholarsArchive@OSU

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:: FREEZER Trying to guess the age and contents of a frozen package of seafood can be frustrating and

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Published October 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:: SEAFOOD When purchasing seafoods for home freezing be sure they have not been previously frozen. Many

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Published June 1974. 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:: package is cooled and frozen, water will move from the seafood to the inside wall of the package. If the

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:: crystals. When the pack- age is being cooled and frozen, water will move from the seafood to the inside

Creator:: Oregon State College. Agricultural Experiment Station and Harvey, Edward W. (Edward Winslow), 1911-
Abstract:: Published March 1943. 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
Full Text:: Washington has long been a leading seafood product. Its radius of use, except in the canned form, has been

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:: . Hilderbrand, Jr., Extension Seafood Technologist, Oregon State University en The use of salt brine for

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:: Kenneth S. Hilderbrand Extension Seafood Technologist Oregon State University The use of salt brine

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:: curing is common in the seafood industry. It is important to understand a few basic principles to make

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:: physical damage Frozen seafood products lose quality^ when they are exposed to air (ran- cidity) or are

ScholarsArchive@OSU