Fish as food, vol. IV processing part 2 - Borgstrom, George (New York Academic Press, 1965)
Contents : - V. 1 - Production, biochemistry, and microbiology. - V. 2 - Nutrition, sanitation, and utilization. - V. 3 - Handling and processing. - V . 4 - Processing, Pt. 2.
Includes bibliography.
Keywords: Fish as food