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Creator:: Raab, Carolyn A., Oregon State University. Extension Service, and Pacific Northwest Cooperative Extension
Abstract:: Provides research-tested processing recommendations for various types of seafood. Gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. Includes information on storing live seafood, examining home-canned seafood for spoilage and underprocessing, detoxification process for spoiled and underprocessed seafood, general tips on preparation...
Resource Type:: Technical Report
Full Text:: Seafood A Pacific Northwest Extension Publication Oregon State University • University of Idaho

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

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:: Harvey, E. W. (Edward Winslow), 1911- and Oregon State College. Agricultural Experiment Station
Abstract:: Published March 1948. 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:: . Dean and Director PROCEDURES for the preservation of some seafood products are discussed in this

Creator:: Harvey, E. W. (Edward Winslow), 1911- and Oregon State College. Agricultural Experiment Station
Abstract:: Published July 1944. 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:: EDWARD W. HARVEY* PROCEDURES for the preservation of some seafood products are discussed in this

ScholarsArchive@OSU