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Preservation of raw whole short-finned squid (Illex illecebrosus) during the period from catching to processing : skin color of raw squid and sensory quality of the subsequently cooked squid / by J.R. Botta ... [et al.].
TITLE:
Preservation of raw whole short-finned squid (Illex illecebrosus) during the period from catching to processing : skin color of raw squid and sensory quality of the subsequently cooked squid / by J.R. Botta ... [et al.].
By:
Publication Date:
1979
Publication Information:
St. John's N.L. : Fisheries and Marine Service [i.e. Dept. of Fisheries and Oceans],
Volume:
no. 855
Physical Description:
v, 21 p. : ill.
Subject Term:
Bibliography Note:
Bibliography: p. 7.
Language:
English
ISBN:
[n/a]
General Note:
Includes abstract in French.
Issued by Seafood Technology Section, Dept. of Fisheries and Oceans.
