Preparation and keeping quality of lightly smoked mackerel
By: by Maurice E. Stansby and Francis P. Griffiths.
Contributors: Griffiths, Francis P. 1904-; U.S. Fish and Wildlife Service.
Series: Research report -- 6; Research report (U.S. Fish and Wildlife Service) -- 6
Publisher: U.S. Dept. of the Interior, Fish and Wildlife Service
Published: 1943
Place of publication: Washington
Language: eng
Number of pages: 10
Subjects: Mackerel.; Smoked fish -- Preservation.