| 000 | 00000cam 2200000zi 4500 |
| 001 | 9.958153 |
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| 003 | CaOODSP |
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| 005 | 20251211100628 |
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| 006 | m o d f |
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| 007 | cr |n||||||||| |
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| 008 | 251210s1928 nscda o f|0| 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aFs52-5/23-1928E-PDF |
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| 100 | 1 |aRoss, R. F., |eauthor. |
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| 245 | 12|aA preliminary study of the shrinkage of crustacean and fish muscle when exposed to changes in salt concentration and temperature / |cR.F. Ross. |
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| 264 | 1|aHalifax : |bBiological Board of Canada, |c1928. |
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| 300 | |a1 online resource (29 pages) : |bcharts, illustrations. |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 490 | 1 |aManuscript reports of the experimental stations ; |vno. 23 |
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| 500 | |aDigitized edition from print [produced by Department of Fisheries and Oceans]. |
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| 520 | |a"Our problem was to (1) Find a method of measuring the shrinkage (2) Discover the nature of the changes taking place in the tissues (3) Measure the effect of various factors and changes in the environment on the shrinkage of fish muscle"--page 1. |
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| 650 | 0|aSalted fish|xExperiments. |
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| 650 | 0|aCanned fish|xExperiments. |
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| 650 | 0|aCanned lobsters|xExperiments. |
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| 650 | 6|aPoisson salé|xExpériences. |
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| 650 | 6|aPoisson en conserve|xExpériences. |
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| 650 | 6|aHomard en conserve|xExpériences. |
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| 710 | 2 |aBiological Board of Canada, |eissuing body. |
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| 830 | #0|aManuscript reports of the experimental stations ;|vno. 23.|w(CaOODSP)9.948621 |
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| 856 | 40|qPDF|s12.20 MB|uhttps://publications.gc.ca/collections/collection_2025/mpo-dfo/fs52-5/Fs52-5-23-1928-eng.pdf |
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