Show simple item record

dc.contributor.authorGates, Keith W.
dc.contributor.authorEuDaly, Jackie G.
dc.contributor.authorParker, Amanda S.
dc.contributor.authorPittman, Laura A.
dc.date.accessioned2014-12-04T20:47:55Z
dc.date.available2014-12-04T20:47:55Z
dc.date.issued2014-12-04
dc.identifier.urihttp://hdl.handle.net/10724/30831
dc.language.isoen_USen_US
dc.relation.ispartofseriesTechnical Report Series;Number 85-3
dc.subjectSkidaway Institute of Oceanographyen_US
dc.subjectGeorgia Marine Science Centeren_US
dc.subjectArgopecten gibbusen_US
dc.subjectCalico scallopsen_US
dc.subjectUniversity of Georgia Marine Extension Serviceen_US
dc.subjectEffects of three post-processing treatments on the shelf life of fresh calico scallopsen_US
dc.subjectStudy to determine the effects the three post-processing dips on the shelf life of scallops held on iceen_US
dc.subjectShelf life of fresh scallopsen_US
dc.subjectSodium bisulfiteen_US
dc.subjectCalcium hypochlorite (HTH)en_US
dc.subjectChlorine dioxide (Odocine)en_US
dc.subjectpHen_US
dc.subjectAmmonium levelsen_US
dc.subjectTrimethylamine levelsen_US
dc.subjectTotal aerobic plate countsen_US
dc.subjectTotal fecal streptococci plate countsen_US
dc.subjectMPN total coliformsen_US
dc.subjectMPN E. colien_US
dc.subjectMPN coagulase positive staphylococcien_US
dc.subjectBisulfiteen_US
dc.subjectHTHen_US
dc.subjectOdocineen_US
dc.subjectTreatment of calico scallopsen_US
dc.title85-3 The effects of three post-processing dips on the shelf life of fresh calico scallopsen_US
dc.typeTechnical Reporten_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record