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- catalog contributor b5843798.
- catalog contributor b5843799.
- catalog contributor b5843800.
- catalog created "1911.".
- catalog date "1911".
- catalog date "1911.".
- catalog dateCopyrighted "1911.".
- catalog description "Bacteriology of reddened codfish : Earlier investigations -- General observations on reddening -- Description of organisms -- Coccus -- Bacillus -- Brown mold -- Infection experiments -- Discussion of bacteriological results. pp. 40.".
- catalog description "By-products. pp. 25.".
- catalog description "Classifying and handling the fish on shore. pp. 12.".
- catalog description "Cod fishing. pp. 6.".
- catalog description "Curing : Pickling -- Waterhorsing -- Losses in weight -- Shipping packages -- By-products. pp. 13.".
- catalog description "Dressing and packing. pp. 21.".
- catalog description "Factory experiments in curing codfish : Changes effected by salting -- Effect of the different kinds of salt on skinning and appearance -- Effect of exclusion of air -- Effects of temperature -- Use of acetic acid to prevent reddening. pp. 25.".
- catalog description "Introduction. pp. 5.".
- catalog description "Losses in weight. pp. 22.".
- catalog description "Preservatives. pp. 39.".
- catalog description "Recommendations for the prevention of factory infection. pp. 61.".
- catalog description "Sanitary conditions : Handling and storage -- The water supply -- Disinfectants. pp. 34.".
- catalog description "Shipping packages. pp. 23.".
- catalog description "Storage. pp. 20.".
- catalog extent "63 p., 6 p. of plates :".
- catalog hasFormat "Preparation of the cod and other salt fish for the market.".
- catalog isFormatOf "Preparation of the cod and other salt fish for the market.".
- catalog isPartOf "Bulletin (United States. Bureau of Chemistry) ; no. 133.".
- catalog isPartOf "Harvard social history/business preservation microfilm project. Project 3 ; 30318. mmf".
- catalog isPartOf "United States. Dept. of Agriculture. Bureau of chemistry. Bulletin ; no. 133".
- catalog issued "1911".
- catalog issued "1911.".
- catalog language "eng".
- catalog publisher "Washington, D.C. : G.P.O.,".
- catalog relation "Preparation of the cod and other salt fish for the market.".
- catalog subject "Codfish.".
- catalog subject "Marine fishes.".
- catalog subject "S584 .A3 no.133".
- catalog subject "Salted fish.".
- catalog tableOfContents "Bacteriology of reddened codfish : Earlier investigations -- General observations on reddening -- Description of organisms -- Coccus -- Bacillus -- Brown mold -- Infection experiments -- Discussion of bacteriological results. pp. 40.".
- catalog tableOfContents "By-products. pp. 25.".
- catalog tableOfContents "Classifying and handling the fish on shore. pp. 12.".
- catalog tableOfContents "Cod fishing. pp. 6.".
- catalog tableOfContents "Curing : Pickling -- Waterhorsing -- Losses in weight -- Shipping packages -- By-products. pp. 13.".
- catalog tableOfContents "Dressing and packing. pp. 21.".
- catalog tableOfContents "Factory experiments in curing codfish : Changes effected by salting -- Effect of the different kinds of salt on skinning and appearance -- Effect of exclusion of air -- Effects of temperature -- Use of acetic acid to prevent reddening. pp. 25.".
- catalog tableOfContents "Introduction. pp. 5.".
- catalog tableOfContents "Losses in weight. pp. 22.".
- catalog tableOfContents "Preservatives. pp. 39.".
- catalog tableOfContents "Recommendations for the prevention of factory infection. pp. 61.".
- catalog tableOfContents "Sanitary conditions : Handling and storage -- The water supply -- Disinfectants. pp. 34.".
- catalog tableOfContents "Shipping packages. pp. 23.".
- catalog tableOfContents "Storage. pp. 20.".
- catalog title "Preparation of the cod and other salt fish for the market : including a bacteriological study of the causes of reddening / by A.W. Bitting.".
- catalog type "text".