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Seafood pasteurization and minimal processing manual

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dc.contributorVirginia Cooperative Extensionen
dc.contributorVirginia Sea Grant College Programen
dc.contributorVirginia Seafood Research and Extension Centeren
dc.contributor.authorRippen, Thomas E.en
dc.contributor.authorMartin, Roy E.en
dc.contributor.authorCroonenberghs, Robert Emileen
dc.date.accessioned2013-07-30T16:38:34Zen
dc.date.available2013-07-30T16:38:34Zen
dc.date.issued1993en
dc.description.notesThis work is a result of research sponsored by NOAA Office of Sea Grant, U.S. Dept. of Commerce, under federal Grant No. NA90AA-D-SG045 to the Virginia Graduate Marine Science Consortium and the Virginia Sea Grant College Programen
dc.description.statementofresponsibilityThomas E. Rippen, Cameron R. Hackney, George J. Flick, Geoffrey M. Knobl, Donn R. Ward, Roy E. Martin and Robert Croonenberghsen
dc.format.extentx, 173 leavesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/23538en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 600-061en
dc.relation.ispartofseriesVirginia sea grant publication ; VSG-93-09en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.lccLD5655 .A762en
dc.subject.lcshFishery products -- Preservation -- Handbooks, manuals, etcen
dc.subject.lcshBlue crab industryen
dc.titleSeafood pasteurization and minimal processing manualen
dc.typeExtension publicationen
dc.typeHandbooken
dc.type.dcmitypeTexten

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