86 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PRODUCTS 



stocks have forced many industry members out of business. Those 

 remaining, by painful and slow technological transition to new methods 

 of harvesting, processing, and marketing, may yet survive and prosper. 

 Their efforts are being gradually facilitated by new legislation and con- 

 sumer acceptance of their products. They are slowly developing a new 

 industry, quite unlike the old, traditional fishery. 



LITERATURE CITED 



1. Anon., Food Eng., 33, 36(1961). 



2. Applegate, V. C, and Moffett, J. W., Sci. Am., 192, No. 4, 36(1955). 



3. Brouillard, K. D., National Fisherman, 47, No. 7, 10(1960). 



4. Gordon, W. G., and Brouillard, K. D., The Fish Boat (July, 1960). 



5. Jones, W. G., 'Tishery Resources for Animal Food," Fishery Leaflet 501, Wash- 



ington, D.C, U.S. Bureau of Commercial Fisheries, 1960. 



6. Moffett, J. W., Mich. Conservation Magazine, 27, No. 3, 21(1958). 



7. Olden, J. H., "Fish-Farming Industry," Technical Leaflet 19, Washington, D.C, 



Bureau of Commercial Fisheries, 1960. 



8. Power, E. A., "Fishery Statistics of the United States," Statistical Digest 51, 



Washington, D.C, Bureau of Commercial Fisheries, 1959. 



9. Riggs, C D., Trans. Am. Fisheries Soc, 87, 299(1957). 



10. Sundstrom, G. F., "Commercial Fishing Vessels and Gear," Circular 48, Wash- 

 ington, D.C, Bureau of Commercial Fisheries, 1957. 



