Temperature and salt purity effects on the manufacture of fish paste and sauce
By: by William S. Hamm and John A. Clague.
Contributors: Clague, John A. 1905-; U.S. Fish and Wildlife Service.
Series: Research report -- 24.; Research report (U.S. Fish and Wildlife Service) -- 24.
Publisher: Fish and Wildlife Service, U.S. Dept. of the Interio
Published: 1950
Place of publication: Washington
Language: eng
Number of pages: 11
Subjects: Fishery products -- Preservation.