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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

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised March 1981. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: - Canning Seafood Coastal waters and streams in the Pacific Northwest provide a va- riety of seafoods

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Published August 1979. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: they are preserved when supplies are abundant. Canning is the method of preservation com- monly used

Creator:: Dutiyabodhi, Pisawat
Abstract:: Studies have been made to determine the limits of tolerance to gamma radiation for 15 cultures of the following bacterial species both in culture media and in irradiation-sterilized seafoods (crab-meat, halibut and shrimp) inoculated with Salmonella (seven species), Shigella (three species), and one species each of Neisseria, Myco-bacterium, Esctrerichia, Proteus...
Resource Type:: Masters Thesis
Full Text:: made to use vitarnin K, as a radiation sensi- tlzing agent for effective food Preservation. The

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: Temperature Abused Chilled Seafood. Abstract approved: , | l / Dr. J. Antom Dr. J. Antonio

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:: Johnston, Melvin R.
Resource Type:: Masters Thesis
Full Text:: in the frozen crab meat could be prevented, this method of preservation should develop into a

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

ScholarsArchive@OSU