| Record ID | marc_loc_2016/BooksAll.2016.part07.utf8:57663993:920 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part07.utf8:57663993:920?format=raw |
LEADER: 00920cam a2200253 4500
001 70606360
003 DLC
005 19900425134751.4
008 700528s1970 dcua b 00010 eng
010 $a 70606360 //r903
040 $aDLC$cDLC$dDLC
050 00 $aSK361$b.A29 no. 331
082 00 $a664/.94/6
100 10 $aSeagran, H. L.
245 10 $aGuidelines for the processing of hot-smoked chub,$cby H. L. Seagran, J. T. Graikoski, and J. A. Emerson.
260 0 $aWashington,$bU.S. Bureau of Commercial Fisheries,$c1970.
300 $aiv, 23 p.$billus.$c24 cm.
490 1 $aUnited States. Fish and Wildlife Service. Circular ;$v331
504 $aBibliography: p. 15.
650 0 $aSmoked fish.
700 10 $aGraikoski, J. T.,$ejoint author.
700 10 $aEmerson, J. A.$q(John A.),$ejoint author.
710 10 $aUnited States.$bBureau of Commercial Fisheries.
830 0 $aCircular (U.S. Fish and Wildlife Service) ;$v331.