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Preliminary report : influence of smoke and its constituents on the bacteria in the smoke-curing of fish / author Ernest Hess.: Fs52-5/5-1926E-PDF

"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].

Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.952484&sl=0

Publication information
Department/Agency
  • Biological Board of Canada, issuing body.
TitlePreliminary report : influence of smoke and its constituents on the bacteria in the smoke-curing of fish / author Ernest Hess.
Variant title
  • Influence of smoke and its constituents on the bacteria in the smoke-curing of fish
Series title
  • Manuscript reports of the experimental stations ; no. 5
Publication typeMonograph - View Master Record
Language[English]
FormatDigital text
Electronic document
Note(s)
  • Cover title.
  • Digitized edition from print [produced by Department of Fisheries and Oceans].
  • Includes bibliographical references (page 23).
Publishing information
  • Halifax : Biological Board of Canada, 1926.
Author / Contributor
  • Hess, Ernest, author.
Description1 online resource (23 pages, 8 unnumbered pages) : illustrations, graphs.
Catalogue number
  • Fs52-5/5-1926E-PDF
Subject terms
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