557. Ward, J. 1970. Rhode Island would return bay scallops. 

 National Fisherman 50(4): 27-A. 



558.* Wass, M.L. 1963. Check list of the marine invertebrates of 

 Virginia. Gloucester Point, VA: Virginia Institute of 

 Marine Science Special Scientific Report No. 24 (revised). 

 56 pp. 



559. Webb, N.B. and F.B. Thomas. 1968a. Quality control and operating 



manual for the scallop industry. Raleigh, NC: North Carolina 

 Dept. of Conservation and Development, Project Report No. 2- 

 8-R. 21 pp. 



560. Webb, N.B. and F.B. Thomas. 1968b. A study of the quality of 



North Carolina scallops: III. An investigation of methods for 

 the improvement of the quality and yield of scallop meat 

 during processing. Raleigh, NC: North Carolina Dept. of 

 Conservation and Development Special Scientific Report No. 

 16. 83 pp. 



561. Webb, N.B. and F.B. Thomas. 1968c. A study of the quality of 



North Carolina scallops. Raleigh, NC: North Carolina Dept. 

 of Conservation and Development, Final Project Report No. 2- 

 8-R. 5 pp. 



562. Webb, N.B. and F.B. Thomas. 1971. Influence of mechanical 



processing on the quality and yield of bay scallop meats. 

 Washington, DC: U.S. Dept. Commerce, NOAA Special Scientific 

 Report (Fisheries) No. 624. 11 pp. (Also cited as North 

 Carolina State University Sea Grant Report No. NCU-R-71-006 

 and North Carolina State University, Agricultural Experiment 

 Station Journal Series Paper No. 2871.) 



563. Webb, N.B., F.B. Thomas, F.F. Busta and L.S. Kerr. 1972. Evalua- 



tion of scallop meat quality by the resazurin reduction tech- 

 nique. Journal of Milk and Food Technology 35(11): 664-668. 

 (Also cited as North Carolina State University Experiment 

 Station Journal Series Paper No. 3452.) 



564. Webb, N.B., F.B. Thomas, F.F. Busta and R.J. Monroe. 1967. 



A study of the quality of North Carolina scallops. Raleigh, 

 NC: North Carolina Dept. of Conservation and Development 

 Special Scientific Report No. 12. 58 pp. 



565. Webb, N.B., F.B. Thomas, F.F. Busta and R.J. Monroe. 1969. 



Variations in proximate composition of North Carolina 

 scallop meats. Journal of Food Science 34(6): 471-474. 



566. Webb, N.B., F.B. Thomas, R.E. Carawan and L.S. Kerr. 1969. 



The effects of processing on the quality of scallops, 

 oysters and blue crabs. Raleigh, NC: North Carolina 

 Dept. of Conservation and Development Special Scientific 

 Report No. 19. 25 pp. 



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