On Wed, 15 Aug 2001, Paul G. Taylor wrote:
> I suggest that you also contact Dr. Michael Morrissey at the Oregon State
> University Seafood Laboratory. This was a subject of much discussion with
> FDA several years ago, when phosphate is used to enhance the peeling yield
> for small shrimp. Happily, reason won out!
>
> Paul
To: Seafood HACCP Listserv
Fr: Pamela Tom, Listserv Co-owner
As a followup to Paul Taylor's suggestion, Dr. Michael Morrissey's e-mail
address is MICHAEL.MORRISSEY@ORST.EDU
Dr. Morrissey is Director of the Oregon State University Seafood
Laboratory in Astoria, Oregon. His web page and address are at:
http://www.orst.edu/dept/seafood/morrissey/mtm.htm
I believe Michael is at an all day meeting today in Portland, OR.
--------------------------------------------------------------
This is the Seafood HACCP Discussion Group. Information is
available on the web at:
http://seafood.ucdavis.edu/listserv/Listserv.htm
For inquiries on subscribing to the list, e-mail: pdtom@ucdavis.edu
To subscribe, e-mail listproc@ucdavis.edu with the message:
subscribe seafood [your first name] [your last name]
To unsubscribe, e-mmail listproc@ucdavis.edu with the message:
unsubscribe seafood
Files from the seafood HACCP listserv are now archived at:
http://listproc.ucdavis.edu/archives/seafood/
--------------------------------------------------------------
This archive was generated by hypermail 2b29 : Wed Aug 15 2001 - 10:43:45 PDT