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Citation/References: |
Hamm, W.S. and J.A. Clague. 1950. Temperature and salt purity effects on the manufacture of fish paste and sauce. Fish and Wildlife Service Research Report no. 24. Government Printing Office, Washington, D.C. 14 pp. |
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Description: |
Fish and Wildlife Service Research Report |
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Rights: |
Materials created by Federal agencies are generally not subject to copyright protection in the United States and may be reproduced without permission. Some materials have been produced by individuals or organizations that may be subject to additional restrictions on use. Specific restrictions are noted where information is available, but WS cannot guarantee the status of specific items; use of items in the collections is at the risk of the user. |