| 000 | 00000nam 2200000zi 4500 |
| 001 | 9.952481 |
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| 003 | CaOODSP |
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| 005 | 20250625094839 |
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| 006 | m o d f |
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| 007 | cr mn||||||||| |
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| 008 | 250618s1925 nscd ob f000 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 086 | 1 |aFs52-5/3-1925E-PDF |
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| 100 | 1 |aGee, A. H., |eauthor. |
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| 245 | 14|aThe microorganisms responsible for the spoiling of fish muscle / |cauthor A.H. Gee. |
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| 246 | 17|aSpoiling organisms |
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| 264 | 1|aHalifax : |bBiological Board of Canada, |c1925. |
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| 300 | |a1 online resource (59 pages, 12 unnumbered pages) : |bgraphs. |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 490 | 1 |aManuscript reports of the experimental stations ; |vno. 3 |
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| 500 | |aDigitized edition from print [produced by Department of Fisheries and Oceans]. |
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| 504 | |aIncludes bibliographical references (page 57). |
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| 520 | |a"The experiments to be described form part of a preliminary study of the microorganisms responsible for the spoiling of fish muscle, and their behavior with the commercial salts used in salting and hard drying, and in the salting which precedes smoke curing"--Scope of the investigation, page 3. |
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| 650 | 0|aHaddock|xMicrobiology. |
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| 650 | 0|aFishery products|xSpoilage. |
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| 650 | 0|aMuscles|xPhysiology. |
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| 650 | 0|aSalted fish|xExperiments. |
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| 650 | 6|aÉglefin|xMicrobiologie. |
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| 650 | 6|aProduits de la pêche|xAltération. |
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| 650 | 6|aMuscles|xPhysiologie. |
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| 650 | 6|aPoisson salé|xExpériences. |
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| 710 | 2 |aBiological Board of Canada, |eissuing body. |
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| 830 | #0|aManuscript reports of the experimental stations ;|vno. 3.|w(CaOODSP)9.948621 |
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| 856 | 40|qPDF|s43.2 MB|uhttps://publications.gc.ca/collections/collection_2025/mpo-dfo/fs52-5/Fs52-5-3-1925-eng.pdf |
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