Canning seafood Public Deposited

http://ir.library.oregonstate.edu/concern/administrative_report_or_publications/jh343s605

A more recent revision exists. Revised November 2011. 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

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Abstract or Summary
  • Provides research-tested processing recommendations for various types of seafood. Gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. Includes information on storing live seafood, examining home-canned seafood for spoilage and underprocessing, detoxification process for spoiled and underprocessed seafood, general tips on preparation and processing, and answers to frequently asked questions.
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  • description.provenance : Made available in DSpace on 2011-11-14T16:04:09Z (GMT). No. of bitstreams: 1 pnw194.pdf: 806398 bytes, checksum: c4bd38cc6648ba910c50a1d8d7750418 (MD5) Previous issue date: 2011-11
  • description.provenance : Submitted by Ariel Ginsburg (ariel.ginsburg@oregonstate.edu) on 2011-11-11T23:34:10Z No. of bitstreams: 1 pnw194.pdf: 806398 bytes, checksum: c4bd38cc6648ba910c50a1d8d7750418 (MD5)
  • description.provenance : Approved for entry into archive by Laura Wilson(laura.wilson@oregonstate.edu) on 2011-11-14T16:04:09Z (GMT) No. of bitstreams: 1 pnw194.pdf: 806398 bytes, checksum: c4bd38cc6648ba910c50a1d8d7750418 (MD5)

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Last modified: 07/06/2017

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