85-3 The effects of three post-processing dips on the shelf life of fresh calico scallops

Bibliographic Details
Main Authors: Gates, Keith W., EuDaly, Jackie G., Parker, Amanda S., Pittman, Laura A.
Format: Report
Language:English
Published: 2014
Subjects:
Skidaway Institute of Oceanography
Georgia Marine Science Center
Argopecten gibbus
Calico scallops
University of Georgia Marine Extension Service
Effects of three post-processing treatments on the shelf life of fresh calico scallops
Study to determine the effects the three post-processing dips on the shelf life of scallops held on ice
Shelf life of fresh scallops
Sodium bisulfite
Calcium hypochlorite (HTH)
Chlorine dioxide (Odocine)
pH
Ammonium levels
Trimethylamine levels
Total aerobic plate counts
Total fecal streptococci plate counts
MPN total coliforms
MPN E. coli
MPN coagulase positive staphylococci
Bisulfite
HTH
Odocine
Treatment of calico scallops
Ice Shelf
Online Access:http://hdl.handle.net/10724/30831
id ftunivgeorgia:oai:athenaeum.libs.uga.edu:10724/30831
record_format openpolar
spelling ftunivgeorgia:oai:athenaeum.libs.uga.edu:10724/30831 2023-05-15T16:41:53+02:00 85-3 The effects of three post-processing dips on the shelf life of fresh calico scallops Gates, Keith W. EuDaly, Jackie G. Parker, Amanda S. Pittman, Laura A. 2014-12-04 application/pdf http://hdl.handle.net/10724/30831 en_US eng Technical Report Series;Number 85-3 http://hdl.handle.net/10724/30831 Skidaway Institute of Oceanography Georgia Marine Science Center Argopecten gibbus Calico scallops University of Georgia Marine Extension Service Effects of three post-processing treatments on the shelf life of fresh calico scallops Study to determine the effects the three post-processing dips on the shelf life of scallops held on ice Shelf life of fresh scallops Sodium bisulfite Calcium hypochlorite (HTH) Chlorine dioxide (Odocine) pH Ammonium levels Trimethylamine levels Total aerobic plate counts Total fecal streptococci plate counts MPN total coliforms MPN E. coli MPN coagulase positive staphylococci Bisulfite HTH Odocine Treatment of calico scallops Technical Report 2014 ftunivgeorgia 2020-09-24T10:05:32Z Report Ice Shelf University of Georgia: Athenaeum@UGA
institution Open Polar
collection University of Georgia: Athenaeum@UGA
op_collection_id ftunivgeorgia
language English
topic Skidaway Institute of Oceanography
Georgia Marine Science Center
Argopecten gibbus
Calico scallops
University of Georgia Marine Extension Service
Effects of three post-processing treatments on the shelf life of fresh calico scallops
Study to determine the effects the three post-processing dips on the shelf life of scallops held on ice
Shelf life of fresh scallops
Sodium bisulfite
Calcium hypochlorite (HTH)
Chlorine dioxide (Odocine)
pH
Ammonium levels
Trimethylamine levels
Total aerobic plate counts
Total fecal streptococci plate counts
MPN total coliforms
MPN E. coli
MPN coagulase positive staphylococci
Bisulfite
HTH
Odocine
Treatment of calico scallops
spellingShingle Skidaway Institute of Oceanography
Georgia Marine Science Center
Argopecten gibbus
Calico scallops
University of Georgia Marine Extension Service
Effects of three post-processing treatments on the shelf life of fresh calico scallops
Study to determine the effects the three post-processing dips on the shelf life of scallops held on ice
Shelf life of fresh scallops
Sodium bisulfite
Calcium hypochlorite (HTH)
Chlorine dioxide (Odocine)
pH
Ammonium levels
Trimethylamine levels
Total aerobic plate counts
Total fecal streptococci plate counts
MPN total coliforms
MPN E. coli
MPN coagulase positive staphylococci
Bisulfite
HTH
Odocine
Treatment of calico scallops
Gates, Keith W.
EuDaly, Jackie G.
Parker, Amanda S.
Pittman, Laura A.
85-3 The effects of three post-processing dips on the shelf life of fresh calico scallops
topic_facet Skidaway Institute of Oceanography
Georgia Marine Science Center
Argopecten gibbus
Calico scallops
University of Georgia Marine Extension Service
Effects of three post-processing treatments on the shelf life of fresh calico scallops
Study to determine the effects the three post-processing dips on the shelf life of scallops held on ice
Shelf life of fresh scallops
Sodium bisulfite
Calcium hypochlorite (HTH)
Chlorine dioxide (Odocine)
pH
Ammonium levels
Trimethylamine levels
Total aerobic plate counts
Total fecal streptococci plate counts
MPN total coliforms
MPN E. coli
MPN coagulase positive staphylococci
Bisulfite
HTH
Odocine
Treatment of calico scallops
format Report
author Gates, Keith W.
EuDaly, Jackie G.
Parker, Amanda S.
Pittman, Laura A.
author_facet Gates, Keith W.
EuDaly, Jackie G.
Parker, Amanda S.
Pittman, Laura A.
author_sort Gates, Keith W.
title 85-3 The effects of three post-processing dips on the shelf life of fresh calico scallops
title_short 85-3 The effects of three post-processing dips on the shelf life of fresh calico scallops
title_full 85-3 The effects of three post-processing dips on the shelf life of fresh calico scallops
title_fullStr 85-3 The effects of three post-processing dips on the shelf life of fresh calico scallops
title_full_unstemmed 85-3 The effects of three post-processing dips on the shelf life of fresh calico scallops
title_sort 85-3 the effects of three post-processing dips on the shelf life of fresh calico scallops
publishDate 2014
url http://hdl.handle.net/10724/30831
genre Ice Shelf
genre_facet Ice Shelf
op_relation Technical Report Series;Number 85-3
http://hdl.handle.net/10724/30831
_version_ 1766032353249984512

Similar Items