The commercial freezing and storing of fish
By: by Ernest D. Clark and Lloyd H. Almy ; prepared under the direction of M.E. Pennington
Series: Bulletin / United States Department of Agriculture -- no. 635; Bulletin of the U.S. Department of Agriculture -- no. 635
Publisher: U.S. Dept. of Agriculture
Published: 1918
Place of publication: Washington, D.C
Language: eng
Number of pages: 19
Subjects: Fishes; Storage
Description: Pp. 9.
Notes: Caption title.

"March 9, 1918."
Table of contents: title: Freezing as a means of conserving the fish supply. pp. 1.; title: Preparation of fish. pp. 2.; title: Location of freezers; title: Cleaning fish; title: Freezing fish. pp. 3.; title: Cold storage of fish : Packing fish for storage; title: Reglazing; title: Period of storage. pp. 5.; title: Food value of frozen fish. pp. 7.; title: Handling of frozen fish after storage. pp. 8.; title: Summary. pp. 9.