{"version":"1.0","provider_name":"Cooperative Extension Publications","provider_url":"https:\/\/extension.umaine.edu\/publications","title":"Bulletin #4297, High-Pressure Processing of Vacuum-Packaged Scallops and Lobster Tails for Sous Vide Cooking - Cooperative Extension Publications - University of Maine Cooperative Extension","type":"rich","width":900,"height":600,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"wncWoIh7Oh\"><a href=\"https:\/\/extension.umaine.edu\/publications\/4297e\/\">Bulletin #4297, High-Pressure Processing of Vacuum-Packaged Scallops and Lobster Tails for Sous Vide Cooking<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/extension.umaine.edu\/publications\/4297e\/embed\/#?secret=wncWoIh7Oh\" width=\"100%\" height=\"338\" title=\"&#8220;Bulletin #4297, High-Pressure Processing of Vacuum-Packaged Scallops and Lobster Tails for Sous Vide Cooking&#8221; &#8212; Cooperative Extension Publications\" data-secret=\"wncWoIh7Oh\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","description":"Developed by Jason Bolton, Assistant Extension Professor for Food Safety, University of Maine Cooperative Extension, Denise Skonberg, Associate Professor of Food Science and Human Nutrition, University of Maine, and Ph.D. students Sami Humaid and Dhriti Nayyar. Table of Contents: Scallops and lobsters: Valuable, healthful, and delicate Scallops and lobsters are some of the most valuable [&hellip;]","thumbnail_url":"https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2020\/01\/Fig-1-225x300.jpg"}