Concept
Fishery products--Preservation
Catalogue
- Books
- Online
The food value of sea mussels / by Irving A. Field.
Field, Irving Angell, 1870-1921.Date: 1911- Books
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Salt and fishery : a discourse thereof insisting on the following heads : 1) the several ways of making salt in England, and foreign parts, 2) the character and qualities good and bad, of these several sorts of salt, English refin'd asserted to be much better than any foreign, 3) the catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping, 4) the salting of flesh, 5) the cookery of fish and flesh, 6) extraordinary experments in preserving butter, flesh, fish, fowl, fruit, and roots, fresh and sweet, for long keeping, 7) the case and sufferings of the saltworkers, 8) proposals for their relief, and for the advancement of the fishery, the woollen, tin, and divers other manufactures / by John Collins.
Collins, John, 1625-1683Date: 1682
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The canning of fishery products : showing the history of the art of canning; the methods followed with each species, and suggestions for canning unutilized species; where, when and how they are obtained; together with other information of much value to canners / [John Nathan Cobb].
Cobb, John N. (John Nathan), 1868-1930.Date: 1919- Books
Between two oceans : a general scientific and technical survey of rapid chilling and freezing systems for fish and meat, their principles, and operation in Newfoundland, Canada, and the U.S.A / by M.T. Zarotschenzeff.
Zarochent︠s︡ev, M. T. (Mikhail Trofimovich), 1879-Date: [1930]
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The art of fishcuring / by "Viking." (R.J. Duthie, Fishery officer, Lerwick).
Viking.Date: 1911