Bitting, A. W.  1870-1946. <br/><br/>
Preparation of the cod and other salt fish for the market;  including a bacteriological study of the causes of reddening. 
By A.W. Bitting ... 
 - Washington,  Govt. Print. Off.,  1911. 
 - 63 p.  illus., VI pl.  23 cm. 
 - United States. Dept. of Agriculture. Bureau of Chemistry. Bulletin  no. 133 .
<br/><br/><label>LCCN: </label>agr11000039  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Codfish<br/>Salted fish.
<br/><br/><label>LC Class. No.: </label>S585  / .A1 no. 133 
<br/><br/><label>National Agricultural Library Call No.: </label>1  / C42B no.133