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Preparation of the cod and other salt fish for the market including a bacteriological study of the causes of reddening.
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Author(s):
Bitting, A. W.
Publication Date:
1911.
Publisher(s):
Govt. Print. Off.
Contributor(s):
Biodiversity Heritage Library
Collection(s):
Biodiversity Heritage Library
Category:
Others
Subject(s):
Codfish. , Fish, Salt.
Keywords:
Codfish. Fish, Salt.
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The canning of peas based on factory inspection and experimental data.
Author(s):
Bitting, A. W.
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Author(s):
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Author(s):
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Whales and porpoises as food. (With thirty-two recipes...)
Author(s):
[Radcliffe, Lewis]
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