Fish as Food
Edited by Georg Borgstrom. Vol. 3: Processing, Part 1. Pp. xiv + 489. 125s. Vol. 4: Processing, Part 2. Pp. xiv + 518. 132s. (New York: Academic Press, Inc.; London: Academic Press, Inc. (London), Ltd., 1965.)
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WADSWORTH, G. Perishable Riches. Nature 208, 317 (1965). https://doi.org/10.1038/208317a0
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DOI: https://doi.org/10.1038/208317a0