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	1.	Fish as food Vol I: production biochemistry and microbiology by BORGSTROM (Georg) Ed. Material type: Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.94 BORF (1). : Add to cart (remove)
	2.	Fish as food Vol II: nutrition sanitation and utilization by BORGSTROM (Georg) Ed. Material type: Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.94 BORF (1). : Add to cart (remove)
	3.	Fish as food Vol III: processing part I by BORGSTROM (Georg) Ed. Material type: Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.94 BORF (1). : Add to cart (remove)
	4.	Fish as food Vol IV: processing part II by BORGSTROM (Georg) Ed. Material type: Text Language: English Publisher: Amsterdam Elseveir 2013Availability: Items available for reference: St Aloysius College (Autonomous) Reference BookCall number: 664.94 BORF (1). : Add to cart (remove)
	5.	Haccp in meat poultry and fish processing : advances in meat research Vol 10 by PEARSON (A M) \| DUTSON (T R) Ed. Material type: Text Language: English Publisher: Gaithersburg An Aspen Publication 1999Availability: Items available for loan: St Aloysius College (Autonomous)Call number: 664.07 PEAH (1). Place hold Add to cart (remove)

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