Back to Results
First PageMeta Content
Smoke / Food industry / Fish products / Mason jar / Canning / Smoking / Fish processing / Smoked fish / Fish / Food and drink / Food preservation / Canned food


PNW 450 Canning Smoked Fish at Home Barbara Rasco, Carolyn Raab, and Sandra McCurdy Introduction
Add to Reading List

Document Date: 2014-03-12 17:18:23

Open Document

File Size: 84,26 KB

Share Result on Facebook

City

Washington / /

Company

OSU Seafoods Laboratory / /

Country

Vietnam / /

Event

Natural Disaster / Product Issues / /

Facility

Washington State University / Oregon State University / University of Idaho Extension / University of Idaho / A Pacific Northwest Extension Publication University of Idaho / /

IndustryTerm

suspect food / mild chlorine solution / metal canning lids / suspected unsafe food / telephone directory / good-quality product / Wear rubber / metal spoon / ready-to-eat products / household chlorine bleach solution / canned food / drier product / extension services / metal utensils / salt solution / food / /

Organization

University of Idaho Extension / University of Idaho / Congress / Oregon State University Extension Service / U.S. Department of Agriculture / Washington State University / Oregon State University / Food Safety / /

Person

Kenneth S. Hilderbrand / Jr. / Carolyn Raab / Sandra McCurdy / Barbara Rasco / Carolyn A. Raab / /

Position

Professor / Extension Seafood Processing Specialist emeritus / Nutrition Specialist / Specialist / /

Product

surfaces / /

ProvinceOrState

Oregon / Idaho / /

Technology

Microwave / /

URL

www.cals.uidaho.edu/edcomm/catalog.asp / /

SocialTag