X CONTENTS 



24. Canned Fishery Products, R. G. Landgraf, Jr. 309 



25. Cured Fishery Products, Maurice E. Stansby 323 



Part V^ — ^Food Science Applications 



26. Composition of Fish, Maurice E. Stansby and H. S. Olcott 339 



27. Bacteriological and Chemical Basis for Deteriorative Changes, 

 John Liston, Maurice E. Stansby, and H. S. Olcott 350 



28. Nutritive Value and Quality of Fish, Kathryn L. Osterhaug, 



John Dassow, and Maurice E. Stansby 362 



29. Analytical Methods, Maurice E. Stansby 369 



General Bibliography, Maurice E. Stansby 375 



Index 383 



