George Clifford Byrd

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George Clifford Byrd

Birthdate:
Death:
Immediate Family:

Husband of Francis Byrd
Father of Anne Custis Pezzetti; Mary Sewall Yurasko and Private

Managed by: Melissa Yurasko (Alonzo)
Last Updated:
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Immediate Family

About George Clifford Byrd

"George Clifford Byrd, a bacteriologist and a native son of Crisfield on the Eastern Shore of Maryland USA, patented a process in 1951 to extend the shelf life of crabmeat to about six months, retaining essentially the same qualities as that of freshly picked crabmeat from steam-cooked crabs. His process established the water bath method of pasteurization, still in use today." (..."Pasteurizing Crab Meat" by Michael W. Paparella)

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George Clifford Byrd's Timeline

1936
April 23, 1936
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March
United States
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