The canning of fish and meat / 
edited by R.J. Footitt and A.S. Lewis. 
 - 1st ed. 
 - London ;  New York :  Blackie Academic & Professional,  1995. 
 - xv, 310 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0751400114 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Canned fish.<br/>Canned meat.
<br/><br/><label>LC Class. No.: </label>SH336  / .C3 C36 1995