Shrimp-Processing Byproducts: a source of nitrogen, phosphorus and lime

Technical Report

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/pn89df86d

Descriptions

Attribute Name	Values
Creator	Sullivan, Dan M.
Abstract	Recent price increases for inorganic fertilizers have renewed interest in the use of nutrient-rich food processing by-products as nutrient sources. On the south Oregon coast, shrimp processing byproducts typically consist of the shrimp shells and heads of the Pacific pink shrimp that have undergone a cooking and peeling process. Shrimp processing byproducts are of particular value for crops requiring nitrogen (N) and phosphorus (P) fertilization. Shrimp byproducts also provide a liming benefit.
Contributor	Martz, Tracy
Resource Type	Conference Proceeding
Date Issued	2009-04
Citation	Sullivan, Dan M. 2009. Shrimp-Processing Byproducts: a source of nitrogen, phosphorus and lime. OSU Extension workshop, Coos County, OR.
Conference Name	OSU Extension Workshop
Conference Location	Coos County, Oregon, USA
Academic Affiliation	Crop and Soil Science
Déclaration de droits	In Copyright
Publisher	Oregon State University
Peer Reviewed	No
Language	English [eng]

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