Publications

Accessibility


Publications

The materials on this site are organized by topic. Use the menu to browse for materials related to the listed topics. You'll find the most recent materials at the top of each list.

The educational materials listed here have been through a thorough review process and are available in hard copy from the Distribution Center unless marked otherwise. Most are free in PDF format. Some are for sale only. Click here to order NDSU Extension Service curricula and other items for sale through MarketPlace.

Latest NDSU Extension Publications

Fish from Stream to Table

A Pocket Guide to Care and Handling of Fish from Stream to Table - FN535

Proper handling of fish from the time you catch them until you get them to the table will help maintain optimum eating quality. Keep the following fish handling tips in mind.

Read More…

The Art and Practice of Sausage Making

The Art and Practice of Sausage Making - FN176

Sausage is a convenient food available in a great number of varieties and flavors. Sausages are an excellent source of high quality protein, containing all the essential amino acids in appropriate amounts necessary for growth, maintenance and repair of body tissue. Sausage also provides significant amounts of vitamins and minerals.

Read More…

Freezing Dairy Products, Eggs and Other Foods

Food Freezing Basics: Freezing Dairy Products, Eggs and Other Foods - FN616

This publication provides basic instructions for freezing dairy products, eggs along with, extra hints for additional foods.

Read More…

Freezing Poutry and Fish

Food Freezing Basics: Freezing Poultry and Fish - FN615

This publication guides you through proper techniques for freezing, thawing and preparing poultry and fish.

Read More…

Food Freezing Basics: Methods of Wrapping

Food Freezing Basics: Methods of Wrapping - FN613

Proper packaging helps keep food from drying out preserves nutritive value, flavor, texture and color.

Read More…

Document Actions

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.