The Canning of Fish and Meat / 
edited by R.J. Footitt, A.S Lewis. 
 - Glasgow :  Blackie Academic and Professional,  1995. 
 - 305 pages :  23 centimeters. 
<br/><br/><label>ISBN: </label>0751400114 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Canning.
<br/><br/><label>Dewey Class. No.: </label>FOR 664 C16 1995