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MFR 35 (12)
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"Kamaboko" -- The Giant Among Japanese Processed Fishery Products
Minoru Okada, David Miyauchi, and George Kudo
mfr35121.pdf
Surimi - A Semi-Processed Wet Fish Protein
David Miyauchi, George Kudo, and Max Patashnik
mfr35122.pdf
Gel-Forming Capacity of Washed and Unwashed Flesh of Some Pacific Coast Species of Fish
George Kudo, Minoru Okada, and David Miyauchi
mfr35123.pdf
Chemical and Nutritive Values of Several Fresh and Canned Finfish, Crustaceans, and Mollusks. I. Proximate Composition, Calcium, and Phosphorus
Virginia D. Sidwell, James C. Bonnet, and Elizabeth G. Zook
mfr35124.pdf
Northwest Atlantic Squid
Warren F. Rathjen
mfr35125.pdf
The Long-Haul Fishery of North Carolina
James F. Guthrie, Richard L. Kroger, Herbert R. Gordy, and Curtis W. Lewis
mfr35126.pdf
Marketing Practices of Retailers Handling Fish in the Akron and Cleveland Areas
Leonard J. Konopa
mfr35127.pdf
NOAA/NMFS Developments
mfr35128.pdf
Publications
mfr35129.pdf
Editor's Comments
mfr351210.pdf
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