A study of the quality of North Carolina scallops
Subtitle: an investigation of methods for the improvement of the quality and yield of scallop meat during processing
By: by N. B. Webb and F. B. Thomas.
Contributors: Thomas, Frank Bancroft, 1922- joint author.; United States. Bureau of Commercial Fisheries.
Publisher: [North Carolina Division of Commercial and Sports Fisheries]
Published: 1968
Place of publication: Raleigh
Language: eng
Number of pages: 83
Subjects: Scallops -- Quality.; Fishery processing -- North Carolina.
Notes: Bibliography: leaves 82-83.
Study conducted in cooperation with Bureau of Commercial Fisheries.