Fish as food. 

 - New York :  Academic Press,  1961-65. 
<br/><br/>Includes bibliographies. 
<br/><br/>v. 1. Production, biochemistry, and microbiology -- v. 2. Nutrition, sanitation, and utilization -- v. 3-4. Processing. 
<br/><br/><label>LCCN: </label>60007965 //r682 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fish as food.
<br/><br/><label>LC Class. No.: </label>TX385  / .B6 
<br/><br/><label>Dewey Class. No.: </label>641.392