RE: Fresh seafood quality assessment

From: Ken Hilderbrand (ken.hilderbrand@hmsc.orst.edu)
Date: Mon Jun 25 2001 - 09:37:02 PDT

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    Prof. Goncalves,

    Try SeafoodNIC at <seafood.ucdavis.edu> under "Consumer Information" and
    "Publications>Articles.......>Retail Information". The Compendium under
    "Seafood HACCP Alliance" has lots of information on microbial standards".

    Ken H
    Kenneth S. Hilderbrand Jr.
    Seafood Processing Specialist
    Sea Grant Extension Program
    Oregon State Univ. Marine Science Center
    2030 Sth Marine Science Drive
    Newport, Oregon 97365-5296 USA
    phone: 541 867-0242
    fax: 541 867-0369
    email: <ken.hilderbrand@hmsc.orst.edu>

      -----Original Message-----
      From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
    Behalf Of Leco & Alê
      Sent: Saturday, June 23, 2001 5:38 AM
      To: seafood@ucdavis.edu
      Subject: Fresh seafood quality assessment

      Dear Friends,

      I have to do a classes work with my pupils and I´m looking for all
    materials of fresh seafood quality assessment (sensory, chemical, physical,
    microbiological, or others).

      If someone help me I´ll be very glad.

      Best regards,

      Prof. Alex Augusto Gonçalves
      ICTA - UFRGS - Brazil


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