The canning of fish and meat
By: edited by R.J. Footitt and A.S. Lewis.
Contributors: Footitt, R. J.; Lewis, A. S.
Edition: 1st ed.
Publisher: Blackie Academic & Professional
Published: 1995
Place of publication: London; New York
Language: eng
Number of pages: 310
Subjects: Canned fish.; Canned meat.
Notes: Includes bibliographical references and index.