Guidelines for the processing of hot-smoked chub
By: by H. L. Seagran, J. T. Graikoski, and J. A. Emerson.
Contributors: Graikoski, J. T., joint author.; Emerson, J. A. joint author.; United States. Bureau of Commercial Fisheries.
Series: United States. Fish and Wildlife Service. Circular ;; 331; Circular (U.S. Fish and Wildlife Service) ;; 331.
Publisher: U.S. Bureau of Commercial Fisheries
Published: 1970
Place of publication: Washington
Language: eng
Number of pages: 23
Subjects: Smoked fish.
Notes: Bibliography: p. 15.