Index Catalog // ScholarsArchive@OSU

Home freezing of seafood [1991]

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service
Abstract:: Published July 1991. 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:: Other
Full Text:: freezer use, will also prevent moisture loss and oxygen from contacting frozen seafood. Preparing seafood

Home freezing of seafood [197?]

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: 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:: FREEZER Trying to guess the age and contents of a frozen package of seafood can be frustrating and

Home freezing of seafood [1973]

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Published October 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:: SEAFOOD When purchasing seafoods for home freezing be sure they have not been previously frozen. Many

Home freezing of seafood [1974]

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Published June 1974. 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:: package is cooled and frozen, water will move from the seafood to the inside wall of the package. If the

Home freezing of seafood [1976]

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Revised September 1976. 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:: crystals. When the pack- age is being cooled and frozen, water will move from the seafood to the inside

Freezing razor clams

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

Is There Any Structural Change in the World Frozen Shrimp Market?

Creator:: Nguyen, Giap and Jolly, Curtis
Abstract:: The paper develops a model of world frozen shrimp market using data from 1980 to 2004. There is a structural change in the world shrimp market that shifts the market volume from traditional to the non-traditional markets. Market structural change affects shrimp price significantly. Shrimp price has a trend and...
Resource Type:: Other
Full Text:: Change in the World Frozen Shrimp Market? Author(s): Giap Nguyen, Curtis Jolly Abstract: Is

Preparation of salt brines for the fishing industry [1979]

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Reprinted January 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:: . Hilderbrand, Jr., Extension Seafood Technologist, Oregon State University en The use of salt brine for

Preparation of salt brines for the fishing industry [1973]

Creator:: Hilderbrand, Kenneth 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:: Kenneth S. Hilderbrand Extension Seafood Technologist Oregon State University The use of salt brine

Preparation of salt brines for the fishing industry [1993]

Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service/Marine Advisory Program, and Oregon State University. Sea Grant College Program
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:: curing is common in the seafood industry. It is important to understand a few basic principles to make

Louisiana Crawfish Tail Meat and Competition From China: An Analysis of the Effectiveness of Antidumping Duties

Creator:: Keithly, Walter
Abstract:: Louisiana accounts for more than 90% of U.S. production of crawfish. While the majority of the product is sold live for crawfish boils, approximately 15%-30% of the domestic output has historically been processed for the tail meat. As a result of increasing competion from China, Lousiana processors filed an antidumping...
Resource Type:: Other
Full Text:: from China, Lousiana processors filed an antidumping petition alleging that frozen tail meat product

The Value Chain for Philippine Tuna Commodity: Recent Developments and Future Directions

Creator:: Yamashita, Haruko and Belleza, Evelyn
Abstract:: This paper attempts to determine and analyze the factors affecting the value chain of tuna commodity in the Philippines. It also identifies the key players in the industry, and their roles and contributions in the value chain. The paper will utilize both primary and secondary data in the analysis. Secondary...
Resource Type:: Research Paper
Full Text:: , frozen tuna and processed tuna products aimed at the export and domestic markets. Most of these

A Study on the Relative Efficiency of Shrimp Processing Plant in Thailand

Creator:: Laowapong, Amporn
Abstract:: This study is part of the research program on theme Post Harvest Management Strategy of Supply Chain For Thai Shrimp Products currently supported by the Department of Fisheries (DOF) and Post Harvest Technology Institution (PHT), Chiangmai University (CMU). That focuses on the cost efficiencies of 51 shrimp processing plants under...
Resource Type:: Other
Full Text:: shrimp processing plants under Thai Frozen Foods Association (TFFA). Data Envelopment Analysis (DEA

Life begins at 40° F : how to use a seafood-handler's thermometer

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:: physical damage Frozen seafood products lose quality^ when they are exposed to air (ran- cidity) or are

ScholarsArchive@OSU

Home freezing of seafood [1991]

Home freezing of seafood [197?]

Home freezing of seafood [1973]

Home freezing of seafood [1974]

Home freezing of seafood [1976]

Freezing razor clams

Is There Any Structural Change in the World Frozen Shrimp Market?

Preparation of salt brines for the fishing industry [1979]

Preparation of salt brines for the fishing industry [1973]

Preparation of salt brines for the fishing industry [1993]

Louisiana Crawfish Tail Meat and Competition From China: An Analysis of the Effectiveness of Antidumping Duties

The Value Chain for Philippine Tuna Commodity: Recent Developments and Future Directions

A Study on the Relative Efficiency of Shrimp Processing Plant in Thailand

Life begins at 40° F : how to use a seafood-handler's thermometer

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