| 000 | 00000nam 2200000zi 4500 |
| 001 | 9.952484 |
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| 003 | CaOODSP |
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| 005 | 20250618140918 |
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| 006 | m o d f |
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| 007 | cr mn||||||||| |
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| 008 | 250618s1926 nscad ob f000 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 086 | 1 |aFs52-5/5-1926E-PDF |
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| 100 | 1 |aHess, Ernest, |eauthor. |
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| 245 | 10|aPreliminary report : |binfluence of smoke and its constituents on the bacteria in the smoke-curing of fish / |cauthor Ernest Hess. |
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| 246 | 10|aInfluence of smoke and its constituents on the bacteria in the smoke-curing of fish |
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| 264 | 1|aHalifax : |bBiological Board of Canada, |c1926. |
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| 300 | |a1 online resource (23 pages, 8 unnumbered pages) : |billustrations, graphs. |
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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. 5 |
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| 500 | |aCover title. |
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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 23). |
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| 520 | |a"An important purpose of the smoking of fish lies in the improvement of the keeping quality of this otherwise very perishable foodstuff"--Introduction, page [1]. |
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| 650 | 0|aSmoking of food|xExperiments. |
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| 650 | 0|aSmoked fish|xExperiments. |
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| 650 | 0|aSmoked fish|xMicrobiology. |
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| 650 | 6|aFumage|xExpériences. |
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| 650 | 6|aPoisson fumé|xExpériences. |
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| 650 | 6|aPoisson fumé|xMicrobiologie. |
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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. 5.|w(CaOODSP)9.948621 |
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| 856 | 40|qPDF|s22.6 MB|uhttps://publications.gc.ca/collections/collection_2025/mpo-dfo/fs52-5/Fs52-5-5-1926-eng.pdf |
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