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Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised January 1992. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: refrigeration before pickling. However, refrigeration will extend this storage period. Once salt-cured fish is

Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised April 1983. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: this storage period. Once salt-cured fish is placed in pickle brine, it must be refrigerated and has a

Creator:: Oregon State University. Cooperative Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Agricultural Extension Service, Hilderbrand, Kenneth S., and United States. Department of Agriculture
Abstract:: Published January 1978. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: protein for good texture, and deactivates enzymes, which can soften the product during storage. Salt

Creator:: Jolly, Curtis, Omali-Marcena, Oyie, Diabate, Youssuf, Wang, Yifen, and Barahanyi, Ntam
Abstract:: Limited resource catfish producers are seeking ways to enhance economic and financial profitability of their aquaculture enterprises. One of the recommended methods to increase profitability is to sell value added smoked catfish at niche markets. Development of value-added smoked catfish is a potential cottage industry for limited resource catfish farmers...
Resource Type:: Other
Full Text:: , and the factors influencing the profitability and feasibility of smoked catfish. Three product types

ScholarsArchive@OSU