Report on the training course on quality aspects in the handling and storage of fish. 

 - Rome :    Food and Agriculture Organization,    1973. 
 - 14 p. ;    28 cm. 
<br/><br/>Includes bibliographic references: (P. 14) 
<br/><br/><label>Subjects--Topical Terms: </label><br/> Fish handling.<br/> Fishery products -- Preservation.