APA (7th ed.) Citation

Hamm, W. S., & Clague, J. A. (1950). Temperature and salt purity effects on the manufacture of fish paste and sauce. U.S. Government. Printing Office.

Chicago Style (17th ed.) Citation

Hamm, William S., and John Albert Clague. Temperature and Salt Purity Effects on the Manufacture of Fish Paste and Sauce. Washington: U.S. Government. Printing Office, 1950.

MLA (9th ed.) Citation

Hamm, William S., and John Albert Clague. Temperature and Salt Purity Effects on the Manufacture of Fish Paste and Sauce. U.S. Government. Printing Office, 1950.