Temperature and salt purity effects on the manufacture of fish paste and sauce

William S. Hamm; John A. Clague

Skip to main content

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

Temperature and salt purity effects on the manufacture of fish paste and sauce

Research Report 24

By: William S. Hamm and John A. Clague

Links

The Publications Warehouse does not have links to digital versions of this publication at this time
Download citation as: RIS | Dublin Core

Abstract

Additional publication details
Publication type	Report
Publication Subtype	Federal Government Series
Title	Temperature and salt purity effects on the manufacture of fish paste and sauce
Series title	Research Report
Series number	24
Edition	-
Year Published	1951
Language	ENGLISH
Publisher	U.S. Fish and Wildlife Service
Description	ii, 11 p. 23 cm
Google Analytic Metrics	Metrics page