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The general principles of smoke-curing of fish

Food Investigation Board

Publication Data

Title The general principles of smoke-curing of fish
Author Food Investigation Board
Publisher H.M.S.O
Publication date 1951
Language English

Catalogue Data

OBNB ID GB5203461
ISBN 10 n/a
ISBN 13 n/a
Type BibliographicResource, Book
Dewey Classification 664.946

ISBD

P1053 16p.

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The general principles of smoke-curing of fish by Food Investigation Board. Published by H.M.S.O in 1951. Publication and catalogue information, links to buy online and reader comments.

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