Composition of cooked fish dishes
Subtitle: proximate analysis of dishes containing fish and shellfish
By: by Charles F. Lee.
Series: Circular -- 29; Circular (U.S. Fish and Wildlife Service) -- 29
Publisher: U.S. G.P.O.
Published: 1954
Place of publication: Washington
Language: eng
Number of pages: 23
Subjects: Fishery products -- Composition; Cookery (Fish)