Fish as food / 
edited by Georg Borgstrom. 
 - New York :  Academic,  1961. 
 - v. :  ill. 
<br/><br/>V. I. Production, biochemistry, and microbiology, --- V.II. Nutrition, sanitation and utilization, --- V.III. Processing: Pt.1. --- V.IV. Processing: Pt.2. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fish as food.<br/>Fish as food--Analysis.<br/>Fisheries.<br/>Fish as food--Microbiology.