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200 1 $aFish as food$fedited by Georg Borgstrom
210   $aNew York ; London$cAcademic press$d1961-1965
215   $av.$d24 cm
327 1 $a1.: Production, biochemistry, and microbiology$a2.: Nutrition, sanitation, and utilization$a3.: Processing. Part 1$a4.: Processing. Part 2
702  1$aBorgstrom,$bGeorg
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