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The canning of fish and meat

The canning of fish and meat edited by R.J. Footitt and A.S. Lewis - London: Blackie , 1995 - xv,310p.: ill.; 25cm.

Includes index

ISBN: 0751400114

Subjects--Topical Terms:
Fishery products--Preservation
Meat--Preservation

LC Class. No.: SH336.C3 / C35 1995

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