| 000 | 00000cam 2200000zi 4500 |
| 001 | 9.958234 |
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| 003 | CaOODSP |
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| 005 | 20251212133948 |
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| 006 | m o d f |
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| 007 | cr |n||||||||| |
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| 008 | 251212s1929 nscd 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 |aFs52-5/38-1929E-PDF |
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| 100 | 1 |aLangstroth, G. O., |eauthor. |
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| 245 | 10|aPreliminary note on the rate of decay of fish muscle / |cG.O. Langstroth, D. LeB. Cooper, H. Tarr. |
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| 264 | 1|aHalifax : |bBiological Board of Canada, |c1929. |
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| 300 | |a1 online resource (4 unnumbered pages) : |bchart. |
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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. 38 |
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| 500 | |aDigitized edition from print [produced by Department of Fisheries and Oceans]. |
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| 520 | |a"The temperature rise, due to the heat of the reactions which go on in fish muscle from the time of killing to putrefaction, was measured at frequent intervals and the resulting time-temperature curve is shown in Fig. 1"--page [3]. |
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| 650 | 0|aHake|xMicrobiology. |
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| 650 | 0|aDecomposition (Chemistry) |
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| 650 | 6|aMerlus|xMicrobiologie. |
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| 650 | 6|aDécomposition (Chimie) |
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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. 38.|w(CaOODSP)9.948621 |
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| 856 | 40|qPDF|s1.16 MB|uhttps://publications.gc.ca/collections/collection_2025/mpo-dfo/fs52-5/Fs52-5-38-1929-eng.pdf |
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