Index Catalog // ScholarsArchive@OSU

Creator:: Jones, Walter G.
Resource Type:: Technical Report
Full Text:: Oregon i n Rels tfon :,o t he O t t e r Trawl Fishery, 3.952 %u,d 1953 . , The economfc. vslue of

Creator:: Jolly, Curtis, Omali-Marcena, Oyie, Diabate, Youssuf, Wang, Yifen, and Barahanyi, Ntam
Abstract:: Limited resource catfish producers are seeking ways to enhance economic and financial profitability of their aquaculture enterprises. One of the recommended methods to increase profitability is to sell value added smoked catfish at niche markets. Development of value-added smoked catfish is a potential cottage industry for limited resource catfish farmers...
Resource Type:: Other
Full Text:: , and the factors influencing the profitability and feasibility of smoked catfish. Three product types

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:: minus chlorine residual. This is the chlorine "used" by the water itself and must be known prior to

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:: minus chlorine residual. This is the chlorine "used" by the water itself and must be known prior to

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:: sanitation program for your processing plant. Your choice is complicated by the sheer number of products

Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised January 1992. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: prevent botulism. Although rare, botulism is an important consideration in all food preservation. By

Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised April 1983. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: important consideration in all food preservation. By following some simple rules, you can insure that your

Creator:: Oregon State University. Cooperative Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Agricultural Extension Service, Hilderbrand, Kenneth S., and United States. Department of Agriculture
Abstract:: Published January 1978. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: important consideration in all food preservation. By following some simple rules, you can insure that your

Creator:: Morrissey, Michael T., Sylvia, Gilbert, Coastal Oregon Marine Experiment Station, and Oregon State University. Seafood Laboratory
Abstract:: "The Pacific Northwest Seafood Association is involved in several activities. Our primary goals are to maintain the greatest long-term, sustainable harvest utilization and value-added benefits from all of our fisheries. In 1992, the state decided that commercial fisheries should be designated a key Oregon industry. That event combined with several...
Resource Type:: Technical Report
Full Text:: three Shrim-Bo product blends developed by the OSU-SL include a 80% whiting/20% shrimp, a 60% whiting

Creator:: Girard, Sophie and Mariojouls, Catherine
Abstract:: This paper analyses what are the potential outlets on European markets for new farmed fish. In the first part, the main striking features about the structure and evolution of the European fish trade over the last decade are presented. The analysis of fish imports and exports provides comprehensive data to...
Resource Type:: Research Paper
Full Text:: trend analysis by type of product distinguishes high growth rate products, such as fresh fillets (+7

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