Commercial fisheries review, separates. 424. Reduction of curd in canned salmon prepared from frozen fish: pt. 2, Effect of pH and salt content [with list of literature cited]; by Harry L. Seagran.
Publication Title:
Reduction of curd in canned salmon prepared from frozen fish: pt. 2, Effect of pH and salt content [with list of literature cited]; by Harry L. Seagran.
Display Title:
Commercial fisheries review, separates. 424. Reduction of curd in canned salmon prepared from frozen fish: pt. 2, Effect of pH and salt content [with list of literature cited]; by Harry L. Seagran.
Series Title:
Commercial fisheries review, separates.
Corporate Agency Authors:
Fish and Wildlife Service and Interior Dept.
Sort Author:
Fish and Wildlife Service
Authors:
Seagran, Harry L.
Date:
[1956.]
Publish Date ISO Format:
1956-01-01T00:00:00Z
Publication Start:
19560101
Publication End:
19561231
Corporate/Agency Author:
Fish and Wildlife Service
Publication month:
13
Publication year:
1956
SuDoc number:
I 49.10/a:(nos.)
Description:
4p. il. 4°
Notes:
[From v. 18, no. 1, Jan. 1956.] and [Processed.]
Notes:
[Processed.] † Distribution Made by Issuing Office.