This work consolidates from many sources features of the fresh frozen shrimp industry in terms of its product volume, value, growth trends and position relative to other Oregon seafood commodities. Market structure and functions are described as the product moves from the fisherman through the processor, broker, wholesaler and retailer...
Published March 1954. 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
Published September 1956. 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
Published October 1938. 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
Heat treated orange juice, both pasteurized and concentrate, are being increasingly
consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by
curbing the growth of microorganisms; and to inactivate pectin methylesterase, which
demethylates pectin and leads to cloud loss in the juice. However, because...
Published April 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