| dc.contributor.other | Preservation Department, Stony Brook University Libraries | en_US |
| dc.identifier.uri | http://hdl.handle.net/11401/66171 | |
| dc.identifier.uri | http://hdl.handle.net/1951/58899 | |
| dc.description | 25 leaves ; 28 cm. Includes bibliographical references | en_US |
| dc.format | Serialized Monograph | en_US |
| dc.format.medium | Electronic resource | en_US |
| dc.language.iso | en_US | en_US |
| dc.rights | Stony Brook University | en_US |
| dc.subject | Shellfish as carriers of disease -- Congresses. | en_US |
| dc.subject | Coastal Ocean Science and Management Alternatives. | en_US |
| dc.subject | Culinary science. | en_US |
| dc.type | Working Paper | en_US |
| dcterms.contributor | Marine Sciences Research Center | |
| dcterms.dateAccepted | 2013-05-09T15:55:08Z | |
| dcterms.dateAccepted | 2015-04-24T14:30:50Z | |
| dcterms.dateSubmitted | 2013-05-09T15:55:08Z | |
| dcterms.dateSubmitted | 2015-04-24T14:30:50Z | |
| dcterms.description | from the Introduction, ". . .The goal of our Workshop was to attempt to mitigate this conflict by identifying alternatives to a "cooking requirement" which would reduce to an acceptable level the risks--real and perceived--associated with the consumption of raw shellfish. In this case, the risk must be acceptable to the New York State Department of Health. . ." | en_US |
| dcterms.description | Working paper (State University of New York at Stony Brook. Marine Sciences Research Center);15 | |
| dcterms.isFormatOf | Raw shellfish and public health :are there alternatives to a cooking requirement to reduce health risks to an acceptable level? / a report of a workshop organized by the Coastal Ocean Science and Management Alternatives Program and the Living Marine Resources Institute. Stony Brook, N.Y. : Marine Sciences Research Center, State University of New York, [1985] | en_US |
| dcterms.issued | 1985 | |
| dcterms.provenance | The works contained within this collection are the final products of a joint collaboration between the School of Marine and Atmospheric Sciences (SOMAS); the MASIC Library and the Preservation Department. The project was conducted during the winter through summer 2013 academic semesters, and its focus was to convert older, archival records generated by SOMAS and maintained within the University Libraries to accessible, electronic resources in support of research and learning. All works are based on the original, analog (paper) records as released by SOMAS, except where born digital only records have been loaded to the system. All works have been preserved for historic purposes, please see the Marine and Atmospheric Sciences Library for assistance in viewing the analog originals upon which this project is based. | en_US |
| dcterms.provenance | Submitted by Nicole Bubolo (nicole.bubolo@stonybrook.edu) on 2013-05-09T15:55:08Z
No. of bitstreams: 1
15.pdf: 5013817 bytes, checksum: 3d3216d2d097ba8bd95d41355cfd66e3 (MD5) | en |
| dcterms.provenance | Made available in DSpace on 2013-05-09T15:55:08Z (GMT). No. of bitstreams: 1
15.pdf: 5013817 bytes, checksum: 3d3216d2d097ba8bd95d41355cfd66e3 (MD5)
Previous issue date: 1985-06-27 | en |
| dcterms.provenance | Made available in DSpace on 2015-04-24T14:30:50Z (GMT). No. of bitstreams: 3
15.pdf.jpg: 4007 bytes, checksum: 041d79cb6e4f72ed92837dc3aebc15b4 (MD5)
15.pdf: 5013817 bytes, checksum: 3d3216d2d097ba8bd95d41355cfd66e3 (MD5)
15.pdf.txt: 25460 bytes, checksum: 11d1ba7fd84bd36b0c36ff923dd2e9f0 (MD5)
Previous issue date: 1985-06-27 | en |
| dcterms.publisher | Stony Brook, NY | en_US |
| dcterms.publisher | Marine Sciences Research Center, Stony Brook University | en_US |
| dcterms.title | Raw shellfish and public health : are there alternatives to a cooking requirement to reduce health risks to an acceptable level? | en_US |
| dc.description.contributor | This record has been edited April 2013 by Nicole Justine Bubolo. | en_US |
