Freezing convenience foods Public Deposited

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http://ir.library.oregonstate.edu/concern/administrative_report_or_publications/0r967410j

Revised September 2002. Reviewed February 2016. A more recent revision exists. Facts and recommendations in this publication may no longer be valid. Please check for up-to-date information in the OSU Extension Service Catalog:  http://extension.oregonstate.edu/catalog

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  • Earlier editions of PNW 296 were published under the title Freezing Prepared Foods. This edition was revised by Carolyn Raab, Extension foods and nutrition specialist, and Nellie Oehler, Lane County Extension family and community development educator, both of Oregon State University, in consultation with Val Hillers, Extension food specialist, Washington State University, and with Sandy McCurdy, Extension food safety specialist, University of Idaho. Based on a prior revision by Val Hillers.
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  • description.provenance : Made available in DSpace on 2011-04-01T19:41:06Z (GMT). No. of bitstreams: 1 pnw296.pdf: 493665 bytes, checksum: db57825e03f8e3dcf8ff744b9b6578cb (MD5) Previous issue date: 2002-09
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-04-01T19:41:06Z (GMT) No. of bitstreams: 1 pnw296.pdf: 493665 bytes, checksum: db57825e03f8e3dcf8ff744b9b6578cb (MD5)
  • description.provenance : Submitted by Sandy Reichhuber (sandy.reichhuber@oregonstate.edu) on 2011-03-29T22:36:23Z No. of bitstreams: 1 pnw296.pdf: 493665 bytes, checksum: db57825e03f8e3dcf8ff744b9b6578cb (MD5)

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