Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffect of Processing and Handling on the Composition, Vitamin Content, Keeping Quality and Culinary Properties of Fish.AuthorsDryerre, H.; Lovern, J. A.PublicationProceedings of the Nutrition Society, 1944, Vol 2, Issue 1/2, p100ISSN0029-6651Publication typeArticleDOI10.1079/PNS19440005