Commercial fisheries review, separate. 409. Reduction of curd in canned salmon, prepared from frozen fish: pt. 1, Use of tartaric acid and sodium chloride brine dips [with literature cited]; by John A. Dassow and Howard J. Craven.
Publication Title:
Reduction of curd in canned salmon, prepared from frozen fish: pt. 1, Use of tartaric acid and sodium chloride brine dips [with literature cited]; by John A. Dassow and Howard J. Craven.
Display Title:
Commercial fisheries review, separate. 409. Reduction of curd in canned salmon, prepared from frozen fish: pt. 1, Use of tartaric acid and sodium chloride brine dips [with literature cited]; by John A. Dassow and Howard J. Craven.
Series Title:
Commercial fisheries review, separate.
Corporate Agency Authors:
Fish and Wildlife Service and Interior Dept.
Sort Author:
Fish and Wildlife Service
Authors:
Dassow, John A. and Craven, Howard J.
Date:
[1955.]
Publish Date ISO Format:
1955-01-01T00:00:00Z
Publication Start:
19550101
Publication End:
19551231
Corporate/Agency Author:
Fish and Wildlife Service
Publication month:
13
Publication year:
1955
SuDoc number:
I 49.10/a:(nos.)
Description:
4 p. il. 4°
Notes:
[From v. 17, no. 8, Aug. 1955.] and [Processed.]
Notes:
[Processed.] † Distribution Made by Issuing Office.