|
|
|
Forums36
Topics42,115
Posts571,695
Members19,116
| |
Most Online45,564
19 hours ago
|
|
|
0 members (),
6,376
guests, and
138
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
|
Joined: Jul 2005
Posts: 5
Junior Member
|
|
Junior Member
Joined: Jul 2005
Posts: 5 |
Mr. Lusk � do you know any chemists that specialize in preserving techniques? We would like to market our catfish bait made from chicken blood but as of now � we can only keep it fresh by freezing it. Would like to bring someone on board to help us figure out how to give the bait a shelf life while preserving the texture & taste so we can sell it to baitshops and also online.
I know your expertise and travels allow you to come across a lot of folks so just thought I would bounce this off of you. Any ideas would be greatly appreciated!
|
|
|
|
|
Joined: Sep 2003
Posts: 14,300 Likes: 450
Moderator Ambassador Field Correspondent Hall of Fame 2014  Lunker
|
|
Moderator Ambassador Field Correspondent Hall of Fame 2014 Lunker
Joined: Sep 2003
Posts: 14,300 Likes: 450 |
go cat go, you may want to repost your request in the main top category, Questions and Observations.
More people will see it there.
Good luck.
Excerpt from Robert Crais' "The Monkey's Raincoat:"
"She took another microscopic bite of her sandwich, then pushed it away. Maybe she absorbed nutrients from her surroundings."
|
|
|
Moderated by Bill Cody, Bruce Condello, catmandoo, Chris Steelman, Dave Davidson1, esshup, ewest, FireIsHot, Omaha, Sunil, teehjaeh57 |
|
|
|
