Abstract
Journal of the Society of Chemical IndustryVolume 62, Issue 6 p. 77-85 Article The nation' food. VI. Fish as food. II. The chemical composition of fish G. A. Reay, G. A. Reay Department of Scientific and Industrial Research, Torry Research Station, AberdeenSearch for more papers by this authorC. L. Cutting, C. L. Cutting Department of Scientific and Industrial Research, Torry Research Station, AberdeenSearch for more papers by this authorJ. M. Shewan, J. M. Shewan Department of Scientific and Industrial Research, Torry Research Station, AberdeenSearch for more papers by this author G. A. Reay, G. A. Reay Department of Scientific and Industrial Research, Torry Research Station, AberdeenSearch for more papers by this authorC. L. Cutting, C. L. Cutting Department of Scientific and Industrial Research, Torry Research Station, AberdeenSearch for more papers by this authorJ. M. Shewan, J. M. Shewan Department of Scientific and Industrial Research, Torry Research Station, AberdeenSearch for more papers by this author First published: June 1943 https://doi.org/10.1002/jctb.5000620601Citations: 30AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume62, Issue6June 1943Pages 77-85 RelatedInformation
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