| 000 | 00000nam 2200000zi 4500 |
| 001 | 9.952577 |
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| 003 | CaOODSP |
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| 005 | 20250623124127 |
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| 006 | m o d f |
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| 007 | cr |n||||||||| |
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| 008 | 250623s1920 oncda o f|0| 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aFs52-3/28E-PDF |
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| 100 | 1 |aDow, Dorothy, |eauthor. |
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| 245 | 14|aThe effect of heat on fish muscle / |cby Dorothy Dow. |
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| 264 | 1|a[Ottawa] : |bBiological Board of Canada, |c[1920] |
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| 300 | |a1 online resource (24, [10] pages) : |bcharts, illustrations. |
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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 biological stations ; |vno. 28 |
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| 500 | |aDigitized edition from print [produced by Department of Fisheries and Oceans]. |
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| 520 | |a"These experiments were carried out with the object of obtaining some accurate scientific data in connection with the processes that occur in the cooking of fish"--page [1]. |
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| 650 | 0|aCooking (Fish) |
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| 650 | 6|aCuisine (Poisson) |
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| 710 | 2 |aBiological Board of Canada, |eissuing body. |
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| 830 | #0|aManuscript reports of the biological stations ;|vno. 28.|w(CaOODSP)9.899091 |
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| 856 | 40|qPDF|s3.64 MB|uhttps://publications.gc.ca/collections/collection_2025/mpo-dfo/fs52-3/Fs52-3-28-eng.pdf |
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