Potential application of lactic acid bacteria to extend the shelf life of minced fish
By: prepared by Yvonne M. Jones and George Strasdine.
Contributors: Strasdine, G. A.; B.C. Research. Division of Fisheries Technology.
Series: Division of Fisheries Technology technical report -- no. 6.; Technical report (B.C. Research. Division of Fisheries Technology) -- no. 6.
Publisher: Division of Fisheries Technology, B.C. Research
Published: 1981
Place of publication: Vancouver, B.C
Language: eng
Number of pages: 19
Subjects: Fish as food.; Fishery processing.; Lactic acid bacteria.
Notes: "October 1981."

Includes bibliographical references (leaves 14-18).