The canning of fishery products
Subtitle: showing the history of the art of canning; the methods followed with each species, and suggestions for canning unutilized species; where, when and how they are obtained; together with other information of much value to canners.
Publisher: M. Freeman
Published: 1919
Place of publication: Seattle, Wash
Language: eng
Number of pages: 217
Subjects: Canned foods industry.; Fishery products -- Preservation.