Preparation of the Cod and Other Salt Fish for the Market: Including a Bacteriological Study of the Causes of Reddening - Softcover
Synopsis
This is a reproduction of a book published before 1923. This book may have occasional imperfections
such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact,
or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections,
have elected to bring it back into print as part of our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
++++
The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification:
++++
<title> Preparation Of The Cod And Other Salt Fish For The Market: Including A Bacteriological Study Of The Causes Of Reddening; Issue 133 Of Bulletin; United States Bureau Of Chemistry; Volume 30318 Of Harvard Social History/business Preservation Microfilm Project
<author> Arvill Wayne Bitting
<publisher> Govt. Print. Off., 1911
<subjects> Cod; Codfish; Fish, Salt; Marine fishes; Salted fish
"synopsis" may belong to another edition of this title.
