Fish as food. edited by Georg Borgstrom
Material type:
TextPublication details: New York, Academic Press, 1961-65.Description: 4 v. illus. 24 cmSubject(s): DDC classification: - 641.392
- TX385 .B6
Contents:
v. 1. Production, biochemistry, and microbiology.--v. 2. Nutrition, sanitation, and utilization.--v. 3-4. Processing.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
Loan - Normal on open shelf
|
UOE Main Library Open shelf | TX385 .B6 (Browse shelf(Opens below)) | 10015729 | Available | 10015729 |
Total holds: 0
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| No cover image available | No cover image available | No cover image available | ||||||
| TX371 A37 Meat and health : | TX373 .L3 1985 Meat science / | TX385 .B6 Fish as food. | TX385 .B6 Fish as food. | TX385 .B6 Fish as food. | TX385 .B6 1961eb Fish as food | TX385 .D67 1989 The new frozen seafood handbook : |
Includes bibliographies.
v. 1. Production, biochemistry, and microbiology.--v. 2. Nutrition, sanitation, and utilization.--v. 3-4. Processing.
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