Canning seafood Public Deposited

http://ir.library.oregonstate.edu/concern/administrative_report_or_publications/vd66w021c

Published November 2003. A more recent revision exists. 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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  • Coastal waters, lakes, and streams in the Pacific Northwest provide a variety of seafoods including salmon and many other fish, clams, oysters, shrimp, and crab. You can enjoy these delicacies throughout the year if you preserve them when supplies are abundant. Canning is a popular method for preserving seafood. Products are high in quality and safe to eat when you can them correctly. It’s important to pack and process seafood as directed to guarantee safety. Processing recommendations in this publication have been tested by researchers.
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  • description.provenance : Made available in DSpace on 2011-04-06T16:22:02Z (GMT). No. of bitstreams: 1 pnw194.pdf: 316000 bytes, checksum: c0b1d8b909b5b83371c1c6017099f543 (MD5) Previous issue date: 2003-11
  • description.provenance : Submitted by Sandy Reichhuber (sandy.reichhuber@oregonstate.edu) on 2011-03-28T20:16:23Z No. of bitstreams: 1 pnw194.pdf: 316000 bytes, checksum: c0b1d8b909b5b83371c1c6017099f543 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-04-06T16:22:02Z (GMT) No. of bitstreams: 1 pnw194.pdf: 316000 bytes, checksum: c0b1d8b909b5b83371c1c6017099f543 (MD5)

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Last modified: 07/06/2017

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