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!