| Record ID | marc_university_of_toronto/uoft.marc:637205575:892 |
| Source | University of Toronto |
| Download Link | /show-records/marc_university_of_toronto/uoft.marc:637205575:892?format=raw |
LEADER: 00892cam 2200217 4500
005 19970103090646.0
008 970103s1943 dcua eng d
049 $aOTRM$beng
050 0 $aSH11$b.A3 no. 6
100 1 $aStansby, M. E.
245 10 $aPreparation and keeping quality of lightly smoked mackerel /$cby Maurice E. Stansby and Francis P. Griffiths.
260 $aWashington :$bU.S. Dept. of the Interior, Fish and Wildlife Service,$c1943.
300 $aii, 10 p. :$bill. ;$c23 cm.
490 1 $aResearch report ;$v6
650 0 $aMackerel.
650 0 $aSmoked fish$xPreservation.
700 10 $aGriffiths, Francis P.$q(Francis Priday),$d1904-
710 2 $aU.S. Fish and Wildlife Service.
830 0 $aResearch report (U.S. Fish and Wildlife Service) ;$v6
948 $a01/30/1997$b02/09/1997
949 $aP.S. Un 250 R46 no.6$wALPHANUM$c1$i31761043137033$lPERIODICAL$mROM$rY$sY$tBOOK$u20/1/1997