Fish saving: a history of fish processing from ancient to modern times

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Bibliographic Details
Main Author:	Cutting, Charles L (Author)
Format:	Book
Language:	English
Published:	Nueva York Philisophical Library 1956
Subjects:	Pescado Alimentos marinos EMPAQUE PRESERVACION Recursos marinos Refrigeración Deshidratación PESCADO AHUMADO
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Biblioteca de Alimentos -

Holdings details from Biblioteca de Alimentos -
Call Number:	664.949 CUT 1956
Copy 1973460	Available Place a Hold