Nutritional and functional properties of squid and cuttlefish
Subtitle: 35th Anniversary Commemorative publication
By: edited by Masayo Okuzumi, Tateo Jujii.
Contributors: Okuzumi, Masayo.; Fujii, Tateo.
Publisher: National Association of Squid Processors
Published: 2000
Place of publication: Tokyo, Japan
Language: eng
Number of pages: 223
Subjects: Fish as food; Squids; Cuttlefish
Work titles: Ika no eiyō kinō seibun. English.
Notes: Includes bibliographical references.