Fish as food / 
edited by Georg Borgstrom 
 - New York :  Academic Press,  1961 
 - v. :  ill. ;  24 cm. 
<br/><br/>Includes bibliography 
<br/><br/>v. 1. Production, biochemistry, and microbiology -- v. 2 -  Nutrition, sanitation, and utilization -- v. 3 -- Processing : pt. 1.-- v. 4. Processing : pt. 2. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fish as food