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The use of smoke in the preparation of smoked haddock with particular reference to the significance of formaldehyde

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1. https://scholarworks.umass.edu/theses/1574
2. info:doi/10.7275/6871117
3. https://scholarworks.umass.edu/context/theses/article/2710/viewcontent/useofsmokeinprep00grif.pdf

Identifer	oai:union.ndltd.org:UMASS/oai:scholarworks.umass.edu:theses-2710
Date	01 January 1932
Creators	Griffiths, Francis P.
Publisher	ScholarWorks@UMass Amherst
Source Sets	University of Massachusetts, Amherst
Detected Language	English
Type	text
Format	application/pdf
Source	Masters Theses 1911 - February 2014