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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:: technologists experiment with new product forms for the Oregon seafood industry. Center: employee attitudes are

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:: technologists experiment with new product forms for the Oregon seafood industry. Center: employee attitudes are

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:: the solution at proper strength, using it before it loses its strength from long storage, and

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:: product. Seafoods in frozen storage undergo changes in flavor, odor, texture, and even color. The rate

ScholarsArchive@OSU