Author: Commercial Fisheries Bureau / Sudoc Stem: I 49.26/2 a - Blacklight Search Results

Start Over Author Commercial Fisheries Bureau Sudoc Stem I 49.26/2 a

1. Blueing of processed crab meat: 1, Study of processing procedures that may cause blue discoloration in pasteurized crab meat [with list of literature cited]; by Melvin E. Waters.

Corporate/Agency Authors:: Commercial Fisheries Bureau and Interior Dept.
Publisher:: Commercial Fisheries Bureau
Date:: Sept. 1970
SuDoc number:: I 49.26/2 a:C 84